DIY Twix Bars

These wannabe "Twix" bars are SO simple, and almost taste better than the real thing!! Not as much work as I thought, especially for someone who thinks even the thought of recipes like this are beyond overwhelming.

The idea came to me after Halloween, when our attempt at making caramel apples turned into yummy apples with a delicious dip!! We couldn't get the caramel to a high enough temperature, but it was the perfect temperature for a dip or a recipe like this. I also got an easy and delicious shortbread recipe from my amazing dessert-master of an aunt. Top the both with chocolate and voila! Perfect combination.

Twix Bars:

Prepare shortbread layer:

Recipe by Wendi Klein

1 cup powdered sugar

2 cups unsalted butter

4 cups flour

Pinch of salt

Pinch of baking powder

1/2-1 tsp vanilla

 Press down into 13x9 pan to be about 1/8" thick.

Poke dough all over with a fork and bake at 350 degrees for 15-20 minutes or until golden brown.

Let cool.

Prepare caramel layer:

Recipe by Brown Paper Packages

1/2 cup butter

1 cup light corn syrup

2 cups brown sugar

1 can sweetened condensed milk

1 tsp vanilla

Combine the first three ingredients in a large saucepan.  When the butter is melted, add the condensed milk.  Stirring constantly, cook to 230 degrees (soft ball stage).  Take off heat, and stir in vanilla.

OR use a shortcut method:

Two 14 oz bags of caramels

2 Tbs + 2 tsp heavy cream

Unwrap caramels and place in a saucepan.

Turn to medium-low heat at stir until melted, and add in heavy cream.  Do NOT overcook!

Pour hot caramel over the shortbread and spread evenly.

If it cools too fast, get fingers a little bit wet and you can easily move it around.

Let cool.

Prepare chocolate layer:

Melt 1 1/2 - 2 bags of chocolate chips

{I used milk chocolate, but you can use whatever you like}

Small amount of vegetable oil or shortening if chocolate is too thick to pour

Melt chocolate chips and oil/shortening  in microwave or in a double boiler over low heat.

Pour over caramel and spread to edges.

Let cool.

Cut into squares {I also used cookie cutters for some fun shapes} and serve!

Store covered at room temperature or in the fridge {remove from fridge a little while before serving!}

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