Inspirational Twix Cookie Bars


Twix Cookie Bars Fresh Twix Cookie Bars











Ingredients








CRUST:






  • 1 cup (2 sticks) salted butter room temperature

  • 1 cup (4.5 ounces) powdered sugar

  • 2 cups (10 ounces) all-purpose flour

  • 1 teaspoon pure vanilla extract

















CARAMEL LAYER:






  • 6 tablespoons salted butter

  • 1/8 teaspoon salt

  • ½ cup light corn syrup

  • 1 cup (7.5 ounces) granulated sugar

  • 1 cup heavy whipping cream, divided

  • 1 teaspoon pure vanilla extract

























CHOCOLATE LAYER:






  • 1 ¼ cups (8 ounces) milk or dark chocolate (see note)

  • 1/3 to 1/2 cup (3.5 ounces) heavy whipping cream (see note)













Instructions








For Crust Layer:






  1. Preheat the oven to 300 degrees F. Line a 9×13” pan with tin
    foil, spray bottom and sides, and set aside.

  2. In a large bowl, combine the butter, powdered sugar, flour,
    and vanilla and mix with a pastry blender or fork until is very crumbly and
    sticks together when pressed your hands. With your hands, press the crust
    gently into the prepared pan.

  3. Bake in preheated oven for 40 minutes or until lightly
    golden brown. Remove from oven and let cool.













For Caramel Layer:








  1. While crust is cooking, combine in a medium saucepan over
    low heat the butter, salt, corn syrup, sugar, and ½ cup of the cream. Warm the
    ingredients slowly until the butter is melted (about 10 minutes). Gently stir
    to combine, being careful not to stir too vigorously and splash the liquid on
    the sides of the pan. The low heat will help the ingredients melt evenly so the
    butter does not separate.

  2. Once the caramel ingredients have warmed and melted,
    increase the heat to medium-low. The caramel should maintain a simmer, but not
    be so hot that it is burning on the bottom. Keep cooking at a simmer WITHOUT
    STIRRING for about 20-30 minutes until temperature reaches 235 degrees F.

  3. Pour in the remaining ½ cup of cream. Gently swirl the
    caramel with a wooden spoon once or twice. Then let it simmer WITHOUT STIRRING
    or adjusting the temperature for 10-15 minutes until the temperature returns to
    235 degrees F.

  4. Take the caramel off the heat and carefully stir in the
    vanilla. Then pour over the cooled crust (it’s okay if it’s not cooled
    completely) and quickly smooth it until it’s evenly distributed. Let caramel
    layer cool for 45 to 60 minutes in the refrigerator before adding the chocolate
    layer.

















For Chocolate Layer:








  1. Add the chocolate chips and cream to a microwavable bowl (or
    alternately you can use a double boiler to melt). Microwave them in two or
    three 30-second intervals, stirring well in between just until the chocolate
    starts to melt. Be careful not to over melt it or it will seize (meaning it
    will get hard and then never melt again), especially milk chocolate.

  2. Pour chocolate layer over set caramel layer and smooth it
    until it’s evenly distributed. Refrigerate for 3-4 hours until the cookie bars
    are set completely. Carefully remove the tin foil and cut into four rows of
    eight bars for 32 bars total.

  3. These cookie bars can be eaten immediately, stored in an
    airtight container in the refrigerator for a couple of weeks, or frozen for a
    couple of months. For best results, let come to room temperature before serving
    so caramel is soft.


















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