Twix Bars

Jill Hanses

By
@jshanses

I enjoy baking and trying new goodies for special occasions and holidays. I came across this recipe just in time to try them out for my nephew's graduation party. The were a huge hit! I combined a couple recipes and changed a few steps to simplify (in my opinion) and was very pleased with the outcome. The shortbread cookies are wonderful on their own and to use in other applications! Enjoy!


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Comments:

Serves:

10-12

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
So, ok... maybe these sweet little guys are a little labor-intensive, but they are SO good! The pay-off is well worth the effort.

Ingredients

SHORTBREAD COOKIE:

1 c
butter, room temperature
1/2 c
sugar
2 c
all-purpose flour
1/4 tsp
baking powder
1/2 tsp
salt
1/2 tsp
vanilla extract
2 Tbsp
milk

CARMEL FILLING:

3 pkg
5.5 ounce bags (15.5) ounces total soft carmels
2 Tbsp
milk
dash(es)
salt

CHOCOLATE TOPPING:

12 oz
milk chocolate, cut into pieces (used large Hershey bars)
1 tsp
Crisco, if needed to make the chocolate softer (didn't need)

Directions Step-By-Step

1
For shortbread cookie: cream together butter and sugar until light and fluffy.
2
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.
3
Separate the dough into halves and wrap each in plastic and refrigerate until the dough is as firm as a stick of butter.
4
Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.
5
Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers as was my preference to about 1/2-3/4" thickness.
6
Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.
7
For carmel layer: unwrap and place your carmels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes).
8
Pour carmel over the baked shortbread. Put in the refrigerator to harden and set.
9
Cut the shortbread/carmel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.
10
For chocolate coating: microwave the chocolate at 1 minute intervals while stirring till melted or use a double boiler method to melt.
11
Dip the bars into the chocolate and place them on waxed paper to set. Chill in the refrigerator or freezer to speed up setting. At this point, you will be getting anxious to try them!
12
Once they are set, you are ready to enjoy them! I kept mine stored in the refrigerator to avoid melting, but they did not last long once set out and there were no leftovers!

About this Recipe

Course/Dish: Cookies, Candies, Other Desserts
Main Ingredient: Sugar
Regional Style: American