Saturday, November 19, 2011

Pinterest {Better than Twix Bars}

Tonight we have a college & career get together and I decided to try making these "Better than Twix Bars" off my recipes board on Pinterest.

Better than Twix Bars

Shortbread layer:

2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour


1) Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil.
2) In a bowl, beat together the butter, sugar and vanilla. Add the flour. Mix till it comes together.
3) Press it evenly into the pan.
4) Prick the crust all over with a fork {I found that the dough was too soft, so I baked it for 10 minutes before pricking and it was fine.}
5) Bake 35-45 minuets until the crust is lightly golden brown on top and the edges are deeper golden brown. {This step fluctuates with different ovens so watch carefully; remember you want to go with the lower time adding as needed. Also, convection ovens bake/cook foods in less time.}
 Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely. 

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (I bought some from our local Bulk Barn--MUCH cheaper!)
3 tablespoons heavy cream (I used Neilson's fresh Whipping Cream 35% M.F.}


Melt the caramel and cream over low heat in a small saucepan {I sat a metal bowl onto a pot for use as a "double boiler"}. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Chocolate layer:
18 ounces milk chocolate, melted (I used 2 bags of chocolate chips)
1 tablespoon vegetable shortening (if chocolate is too thick for pouring--I used sunflower oil)

Now, you have two options for the placement of the chocolate.


Melt the chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few minutes before serving.

Yummiest OPTION:
Cut into bars once the caramel has chilled and dip each bar individually into the melted chocolate. Lay on wax paper in fridge until set.


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