HOMEMADE TWIX BARS

With layers of shortbread, self-made caramel, and melted chocolate. It a now not viable to face up to a copy-paint recipe from my desired candy!

I first made this recipe in 2015, after my dual sister called me constantly approximately a few homemade Twix sticks that she had in a small candy shop in Utah referred to as "The Sweet Tooth Fairy".

He described every detail of their self-made dishes: bread crust, a thick layer of caramel, and chocolate on the pinnacle. If that's not your love bar cookie language, then I don't know what that is!

I am not the first character to proportion a similar recipe online, but I may be the first to apply a super layer of homemade caramel, in preference to melting save-sold caramel. Homemade caramel coating is what sets it apart.

HOW TO MAKE TWIX HOMIX BARS:
Start making smooth bread crust. You best want 5 elements: flour, butter, powdered sugar, and vanilla. This bread crust recipe changed into tailored from King Arthur Flour and is as correct as EASY.

Press the aggregate into the bottom of a 9 × thirteen "baking dish. I want to coat the pan with baking paper so I can carry the bars from the pan after it's finished, and cut it easier.

While the bread crust is cold, make the caramel.

Add all of the caramel components to the pan and simmer gently. Boil, stirring constantly, till the caramel is golden and passes the "softball" ice water take a look at. Take a cup of ice water, put a few caramels in it. Use your fingers to try and clamp the caramel sauce into one ball. If you can form a complete softball together with your fingers, it's ready.

Pour the new caramel on the crust of the already cold bread. Let it cool, for some minutes, then chill in the fridge for as a minimum 2 hours, or maybe overnight.

Melt the melted chocolate on a pinnacle of the caramel and allow it to thicken.

INGREDIENTS
For Shortbread:

• 1 cup of bloodless butter, (* see note)
• 1 cup subtle sugar
• 2 cups of all-purpose flour
• 1 teaspoon of vanilla extract

For Caramel:

1. 1 cup of butter (* see note)
2. 1 cup of purple sugar
3. 1 cup of light corn syrup
4. 14 oz. of sweetened condensed milk

For Chocolate:

• 3 cups of chopped milk or darkish chocolate
• 1 tablespoon of butter

INSTRUCTIONS

1. Preheat the oven to 300 degrees F. 9 × thirteen pans lined with parchment paper, or spray thoroughly with non-stick cooking spray.

For Short Cake Crust:

1. In a large bowl, use a blender pastry to combine the butter, sugar, flour, and vanilla till the mixture is combined. Press the shortbread aggregate into the pan.
2. Bake for 28-35 mins or till the pores and skin is golden. Remove from the oven and permit to chill completely.

For Caramel:

1. Mix all factors in a medium saucepan over medium warmness.
2. Maintain warmth at medium temperature and convey to a boil flippantly, stirring constantly.
3. Continue cooking, stirring continuously, until the combination reaches the softball stage, approximately 15-20 mins).
4. I examined the caramel "maturity" using the ice water method: Put some ice cubes in a cup and upload cold water. Put one tablespoon of caramel in ice water. If you may clot the caramel sauce in hand to form a very gentle ball, then it's ready. When the caramel started out to show golden brown, I did an ice water test every few minutes until I felt I turned into ready, just to ensure I wasn't too ripe.
5. After reaching the softball stage, dispose of it from the warmth and pour heat caramel at the cooled crust. Let it cool for some mins, then chill in the fridge for at least 2 hours, or overnight.

For chocolate:

1. Add butter and chocolate to the bowl and use a double kettle (or your microwave at low power, 30-2d intervals, stirring in between) to soften the chocolate until smooth.
2. Pour melted chocolate over the organized caramel and unfold it frivolously right into a flat layer. Chill till the chocolate is ready.
3. Store inside the fridge, covered, for up to 1 week.

This recipe is inspired by tastesbetterfromscratch

Note
* Salty or unsalted butter may be used. If the use of unsalted butter, add a pinch of salt to the bread and caramel recipe.

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