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| So, yeah, these don't look that pretty, I know. We just could not dip them and get them to look good!! So, eventually, we just covered the rest with chocolate and we ate them as bar like cookies. |
However, do they taste exactly like Twix? Not really. But they are still good.
Break down:
1. The cookie part is basically a shortbread. The recipe said not to overcook them or they would just be crumbly, but the cookie part is definitely softer than the cookie part in a Twix bar.
2. I made my own caramel. If you click over to the original recipe below, she shows you how you can use the caramel squares too. I used the caramel recipe below, and I should have just used my own. For some reason this one just too soooo long, and it is a pretty soft caramel. The caramel for these needs to be a bit firmer I think. But, it is soooooooooooo good!!!!
3. Once again, my commen sense seemed to leave me while I was making this and I followed the directions and used semi-sweet chocolate?!?!? Hello, Twix are milk chocolate, right? Anyway, next time...
Copy Cat Twix Bar
(RECIPE AND DIRECTIONS FROM HERE)Ingredients:
- 1 stick plus 3 tbsp butter, softened
- 1/2 cup granulated sugar
- 2 cups cake flour (if available; all-purpose flour is an acceptable substitute)
- 1/2 tsp salt
- Caramel (using THIS RECIPE)
- 1 lb milk chocolate chips
Preparation:
1. First, prepare the shortbread cookie base. Preheat the oven to 350 degrees F. Prepare a 13x9 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
3. Add the flour and salt and mix on low speed just until the flour is incorporated.
4. Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer. Bake the shortbread for a total of 18-20 minutes, turning halfway through so it cooks evenly. When it is finished it should be a light golden brown color. Don't overcook it, or it will be very crumbly. Allow the shortbread to cool completely.
5. Make caramels and pour over shortbread. (I placed mine in the freezer to cool faster)
7. Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.
8. When caramel is set, remove the caramel-covered bars from the pan by using the foil as handles. Cut the pan into thin, finger-width bars. I usually cut the pan in half widthwise, then cut about 10 bars from each half, for a total of about 20 long, thin bars, but you can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.
9. Use dipping tools or forks to dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.
10.Store homemade Twix Bars in an airtight container in the refrigerator for up to a week. These are best when allowed to sit at room temperature for a few minutes before serving, so that the caramel can soften.
Twix Bars Variation: If you don't have the time or patience to dip individual bars, you can make these into cookie squares instead. Spread the top of the caramel with the melted chocolate (you will probably use less of the chocolate, perhaps two-thirds of the original amount) and refrigerate it until set. Once firm, cut the pan into small squares to serve. Keep these Twix Squares refrigerated, otherwise the soft caramel will ooze out the sides and make a mess.
2. Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
3. Add the flour and salt and mix on low speed just until the flour is incorporated.
4. Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer. Bake the shortbread for a total of 18-20 minutes, turning halfway through so it cooks evenly. When it is finished it should be a light golden brown color. Don't overcook it, or it will be very crumbly. Allow the shortbread to cool completely.
5. Make caramels and pour over shortbread. (I placed mine in the freezer to cool faster)
7. Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.
8. When caramel is set, remove the caramel-covered bars from the pan by using the foil as handles. Cut the pan into thin, finger-width bars. I usually cut the pan in half widthwise, then cut about 10 bars from each half, for a total of about 20 long, thin bars, but you can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.
9. Use dipping tools or forks to dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.
10.Store homemade Twix Bars in an airtight container in the refrigerator for up to a week. These are best when allowed to sit at room temperature for a few minutes before serving, so that the caramel can soften.
Twix Bars Variation: If you don't have the time or patience to dip individual bars, you can make these into cookie squares instead. Spread the top of the caramel with the melted chocolate (you will probably use less of the chocolate, perhaps two-thirds of the original amount) and refrigerate it until set. Once firm, cut the pan into small squares to serve. Keep these Twix Squares refrigerated, otherwise the soft caramel will ooze out the sides and make a mess.
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