My favorite candy bar is Twix, hands down. When I saw this recipe on Pinterest to make my own Twix... well, I HAD to try that.
Before you get disappointed in me for being terrible and not sticking to my diet.... Most of what was made was given away. Allison and I made it together and we were feeling charitable... trust me, we had some and it was HARD to give it away. Pretty sure I could have eaten the entire pan.
Here's the recipe I got from Pinterest ( I heart Pinterest)
- 1 cup salted butter, softened
- 1 cup powdered sugar
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2-1/2 cups caramel, cut into small chunks
- 3 Tbsp. heavy cream
- 3 cups chocolate chips
- 1 Tbsp. vegetable shortening (Optional)
For the crust:
- Preheat oven to 300 degree Fahrenheit.
- Spray a 9x13 in pan with cooking spray, or line with parchment paper. Set aside.
- In a medium-sized bowl, beat together the butter, sugar, and vanilla.
- Add the flour - at first the mixture may seem dry, but will come together quickly.
- Take the dough and press it evenly into the pan. (Lightly flouring your fingertips will help with any sticking.)
- Prick the crust all over with a fork - this allows steam to escape so the crust will bake evenly with fewer bubbles.
- Bake until lightly golden brown on top and edges - about 30-35 minuts.
- Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
For the caramel layer:
- Melt the caramel and cream in a small saucepan over low heat.
- Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.
For the chocolate layer:
- Melt the chocolate in the microwave using ten second increments - stirring every time.
- If the chocolate seems too thick, add a tablespoon of shortening to thin it. (Just know that this will leave your end-resulting chocolate a little softer than normal. I don't use it for this very reason. )
- Pour evenly over the chilled caramel layer and spread until it covers the entire surface.
- Return to the refrigerator (or freezer) until the chocolate is well set.
- Cut and serve.