I just love me some candy...and being pregnant has only made my sweet tooth that much worse, I hope I don't gain ridiculous amount of poundage this go-round! The other day I just had to stuff my face with some Twix bars. They are soooo good...chocolate and caramel all sitting on top of a delicious shortbread base, what could be better!?!
Unfortunately, my house had no Twix bars in sight...totally crap if you ask me, the husband is so getting an earful for eating the last one and not writing it on the list! Hello people, that is what a list is for, I bought a magnetic dry erase board to hang on the fridge clearly in visible sight for a reason! There wasn't even one of those little gems in my private, hidden from the kidlets stash (anyone else have one of those?)...it was sad.
So, I dug into my trusty recipe box and found my Twix Bar Fake-Out Recipe that I adore but don't make all too often...that is going to have to change starting today. I LOVE it. It is sooooo good and tastes just like the real thing. Really it's that good and actually not too hard to make given the three layers of greatness that you need to have in order to have that Twix bar in your greedy little hands.
Case in point, I give you exhibit A:
Behold...the Twix Bar!!!
Seriously, I wasn't lying to you!
So, are you ready to eat something totally awesome?
Get to makin' on this recipe ASAP then!
Twix Bar Fake-Out
1/2 cup butter
1/4 cup white sugar
1 1/4 cup all-purpose flour
3/4 cup butter
3/8 cup white sugar
3 tbsp light corn syrup
1 14 oz can sweetened condensed milk
1 cup milk chocolate chips
Beat butter and 1/4 cup sugar in mixer until pale in color. Add flour to form a crumbly dough similar to pie crust. Press dough into an 8 inch square baking pan that has been greased and lined with parchment paper. Bake shortbread base at 350 degrees for 20-25 minutes or until golden brown on the edges. Leave in pan, cool in fridge.
To make caramel layer, bring to boil: 3/4 cup butter, 3/8 cup sugar, syrup, and sweetened condensed milk in a saucepan. Stir constantly once boiling for 7 minutes. Caramel mixture will thicken and become pale in color. Spread caramel on COOLED shortbread base. Let caramel layer cool for 30 minutes in the fridge and then an additional one to two hours in the freezer to get the caramel layer stone hard.
To make the chocolate layer, melt chocolate chips over low heat. Spread melted chocolate directly onto cooled caramel layer. Let cool for hour and then stuff your face!!
Ok, so we first cream the butter and sugar until pale...
Add in the flour until you have a nice crumbly, soft dough like this.
Press dough into your parchment lined pan and poke holes in the shortbread to reduce breakage when cutting your final product!
Bake at 350 degrees for 20-25 minutes or until just golden brown on the edges.
Now, on with the caramel layer!!
Melt the butter into the sugar, sweetened condensed milk and corn syrup.
Heat through until boiling, then stir constantly for 7 minutes!!
**Side Note** I had a kidlet crisis halfway through stirring for my 7 minutes, that's what I get for not waiting to make this until nap time!!!! If you do too, your caramel mixture will start to separate, mainly the butter will separate (like in my picture above). It is nearly impossible to get the butter mixed up again especially when you are stirring an extremely hot and boiling crazy mess of yumminess. If this happens to you, don't worry, it totally does not affect your outcome!!
After 7 minutes of stirring and boiling, pour your caramel on top of the shortbread...it's lookin' mighty fine right about now, right!?!
Place in the fridge for 30 minutes and then in the freezer for a few hours to speed up the hardening process.
Once your caramel layer is hardened and cooled melt your chocolate.
See, I told you I had some butter separation...no big deal, you won't even see it once your delicious chocolate layer goes on!
Ok, so again, melt your 1 cup of milk chocolate chips...
The chocolate will start to harden up immediately. Score your bars with a sharp knife, this will help with chocolate breakage when you are cutting your final product. Place back in the fridge for 30 minutes or so.