Twix Bars Recipe 9x13 Pan

HOMEMADE TWIX BARS

Steps:

• Line a 9x13 baking dish with foil and spray with non-stick cooking spray.
• Cover the bottom with a layer of club crackers to the edges.
• Add butter, crushed graham crackers, two sugars and milk to a sauce pan. Bring to a bubbling boil and boil for 5 minutes, stirring almost constantly.
• Pour mixture over the crackers. Add another layer of crackers.
• Add chocolate chips and peanut butter to a saucepan and melt, stir until smooth. Pour over crackers. Spread evenly over the top.
• Chill completely before cutting into 3 rows of 16 pieces.

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 300 degrees. Line a 9x13 inch pan with parchment paper and lightly spray with cooking spray.
• In a medium sized bowl, beat together butter, sugar, and vanilla. Add the flour. Beat at medium speed until mixture comes together. Press the dough into the bottom of the pan. Lightly flour your fingers to prevent sticking.
• Prick the crust with a fork and and bake for 35-40 minutes or until edges and top are lightly golden brown. Remove from oven and let it cool completely.
• Melt the caramel and cream over low heat in small saucepan. Pour the caramel over the cooled crust. Pop into the fridge for 30 minutes to set.
• Melt the chocolate and shortening (if using) in a small saucepan over low heat. Pour over the caramel layer and chill until set.
• Cut into squares and enjoy!
• *To speed up the process I melted caramel and chocolate in microwave. Stir in 30 second increments until smooth and creamy to avoid burning.

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 BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
• In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
• Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
• Remove from oven and let it cool completely.
• In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
• Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
• In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
• Pour chocolate over top the caramel layer and let it cool.
• Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).