Twix Bar Shortbread Cookies Recipes

TWIX COOKIE BARS

Steps:

• Preheat the oven to 300 degrees F. Line a 9x13" pan with tin foil, spray bottom and sides, and set aside.
• 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.
• Bake in preheated oven for 40 minutes or until lightly golden brown. Remove from oven and let cool.
• 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.
• 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 (see note about elevation adjustments).
• 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 (see note about elevation adjustments).
• 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.
• 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.
• 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.
• 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.

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.

TWIX BAR SHORTBREAD COOKIES

Steps:

• SHORTBREAD:.
• Preheat oven 350 degrees. Grease with butter a 9x9" baking pan.
• In bowl of electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add flour and salt and beat until the dough just comes together. Press onto the bottom of a greased pan. Bake about 20 minutes or until pale golden in color. Remove from oven and place on rack to cool.
• CARAMEL FILLING:.
• Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
• (Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color. Remove from microwave and beat until smooth).
• TOPPING:.
• Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread in to pieces using a sharp knife.
• Store cut bars in refrigerator to keep chocolate firm. Chilled chocolate doesn't cut clean.

HOMEMADE TWIX BARS

Steps:

• Preheat your oven to 300°F and line a 9" x 13" pan with parchment. The parchment makes it easier to cut the bars later.
• For the crust: In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour (see Note) and salt. Mixture will be dry but will come together after mixing.
• Press dough evenly into the pan. Lightly flouring your fingertips will help with any sticking. Prick the crust all over with a fork to prevent bubbles.
• Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
• For the caramel layer: Melt the caramel and cream in 30 second intervals in a microwave safe bowl, stirring in between. This can also be done on the stove. Stir until smooth. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.
• To make the chocolate layer: Melt the milk or dark chocolate slowly in a double boiler or in the microwave in 30 second intervals. Add a tablespoon of shortening to thin it out if desired. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. I found it easiest to remove whole pan of bars out of the baking dish using the parchment. Let bars sit at room temperature for a couple of minutes to make cutting easier.
• Store bars in the fridge. Caramel will soften at room temperature.
• *These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.