Homemade Twix Bars Recipes

HOMEMADE TWIX BAR

Steps:

• Cookie Directions: Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended.
• When the dough has turned into a soft uniform ball turn dough onto a lightly floured board. Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch strips. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly.
• Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
• Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies. Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two forks until the cookie is fully coated.
• Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing the cookie in an airtight container.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.

HOMEMADE TWIX BARS

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Prepare a 13-by-9-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• 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.
• Add the flour and salt. Mix on low speed just until the flour is incorporated.
• 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 to 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.
• Gather the ingredients and make the caramel layer while the shortbread is cooling.
• Place the unwrapped caramels in a large microwave-safe bowl with 2 tablespoons of cream. If your caramels are very stiff, you might want to increase the cream by an additional spoonful. This candy bar works best if the caramel is not too hard or chewy, so adding some cream when melting the caramels helps make it silky smooth.
• Microwave the caramels until melted and smooth, stirring after every 30 seconds to incorporate the cream and prevent overheating.
• Pour the melted caramel over the shortbread cookie crust and smooth it into an even layer. Refrigerate the pan to set the caramel completely, about 1 hour.
• Gather the ingredients.
• Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.
• Remove the caramel-covered bars from the pan by using the foil as handles.
• Cut the bars into thin, finger-width sizes. It helps to cut the entire sheet of bars in half width-wise, then cut about 10 bars from each half, for a total of about 20 long, thin bars. You can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.
• Use dipping tools or forks, 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.