Today is the last day to enter to WIN $250!! All you have to do is tweet me what you would save on your Superbowl groceries if you used the Amex blue cash card that gives 3% back. Make sure you use the hashtag #bluecashmeifyoucan
It should look like this…
“@ohsweetbasil I would save (insert dollar amount) #bluecashmeifyoucan”
Sometimes you just need a Twix candy bar, especially Homemade Twix Candy Bars. I love them. Those and 100Grand Candy Bars. Don’t you think they are delicious? We pretty much never buy candy, but when we do it’s usually just a simple candy bar. My husband isn’t much for candy, and I am kind of the same. We tend to prefer warm cookies from the oven over processed candy. With that being said I’ll repeat, sometimes you just need a Twix.
A few weeks ago we were at home watching a movie and we split a Twix. I immediately thought, I think we could make these. And ever since I’ve been thinking up just how to get it done.
Success! The other day I decided to just go for it and while (as you’ll see below) the first batch, the one I photographed due to time constraints didn’t turn out as beautiful they really did taste just like a twix candy bar.
Is Shortbread A Cookie?
Traditional shortbread is really a biscuit.
It is made from one part white sugar, two parts butter, and three parts oat flour.
Could You Substitute Salted Butter For Unsalted Butter?
It’s best to use the type of butter called for in a recipe.
However, if you only have salted butter and your recipe calls for unsalted, simply decrease the salt in the recipe by 1/4 teaspoon of salt per 1/2 cup of butter.
Homemade Twix Candy Bars
Homemade Twix Candy Bars
Recipe by me
- 4 Cups All Purpose Flour
- 1 pinch of salt
- 1 1/2 Teaspoon Vanilla
- 1 Cup Of Sugar
- 4 Sticks of Butter, unsalted and softened
- 1 Bag or 2 Cups of caramel squares
- 2 Tablespoons Evaporated Milk
- One package Milk Chocolate Almond bark
For the Shortbread
- Place all of the ingredients together in the bowl of a standing mixer.
- Mix on low until the dough just starts to come together and increase to medium until a ball of dough forms.
- Place the dough on saran wrap in a flattened disk.
- Place in the fridge for 1 hour. (you can skip this step depending on how crisp you want the shortbread)
- Roll out to about 1/4-1/2″ thick and slice into “sticks”. I found that creating a very small channel in the top helped to hold in the caramel.
- Bake at 350 for 10-12 minutes.
- Let cool completely.
- Heat the caramel and evaporated milk together in the microwave for 30 second intervals, stirring each time, until smooth.
- Let the caramel cool for a minute.
- Using a teaspoon, scoop a little caramel and drizzle it down the length of the shortbread. I used my finger to help everything go in the right place.
- Let the caramel harden for a few minutes or until smooth, and not sticky to the touch.
- Heat in a microwave safe dish (I preferred to use a Pyrex 8×8 for easier dipping), stirring occasionally until smooth.
- Let cool for a minute and drop in the twix.
- Use a fork to push chocolate over the top of the candy, slide the fork under the length of the candy and let a little drip off.
- Place on a parchment lined baking sheet until the chocolate has hardened.
These can be stored in an airtight container, or frozen.
Yield: 1 batch, Serving Size: 1
- Amount Per Serving:
- Calories: 5858 Calories
- Total Fat: 372.1g
- Cholesterol: 971.8mg
- Carbohydrates: 582.8g
- Fiber: 13.7g
- Sugar: 202.1g
- Protein: 55.7g