Homemade Twix Bars

Apparently I have been doing a theme each week because last week was jewelry and this week is full of baked goods. Today I made some homemade Twix Bars for a Halloween party that turned out fabulously addictive. Later this week I will be making cakes for a bunch of birthdays. I will make a carrot cake , a chocolate cake and a super secret surprise cake for my friends birthday (She might read this or else I would give more details).  Happy Halloween!

 
Homemade Twix Bars

Shortbread

2 cups all purpose flour

1/2 cup sugar

1/2 tsp. salt

1 cup chilled butter, cut into 1/2 inch cubes

Preheat oven to 300 degrees. Cut parchment paper to fit the 9 x 13 inch pan so that the edges hang over the sides. Mix flour, sugar and salt in a medium bowl to blend. Add the butter and rub in with fingertips until the mixture resembles coarse meal. Pour into the prepared pan and flatten. The dough will look dry but i promise it is right! Bake until the shortbread is cooked through and pale golden, about 45 minutes.

Meanwhile, prepare the ….

Ingredients

• 1 cup butter or margarine
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract
• 
  
• In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

Pour over the shortbread.

Allow to set. This will take about 2 hours. Or if you impatient like me you could put it in the freezer for 1/2 an hour.

Once the caramel layer has cooled prepare your …

Chocolate Glaze

6 oz half milk and half semi-sweet chocolate, finely chopped (Bittersweet chocolate chips also work)

2 tablespoons butter

Melt the chocolate and butter over a water bath or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer. Sprinkle a little sea salt over the chocolate. (Kosher works too).

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size. Serve.


 Happy Halloween!