July's Secret Recipe Club - Homemade Twix Bars

Happy Monday to you!

First things first.... shameless plug! I just started a facebook page and would love for you to come like it :) You can click on the link above or click on the icon in my sidebar to the right.

It's time for this month's Secret Recipe Club.

I was assigned to Chris's blog Mele Cotte, which I learned means "baked apple" in Italian. She has an array of recipes that anyone would want to try! How about some Marinated Mushrooms, or Lemon Buttermilk Pound Cake? So many sounded delish but I decided on her Homemade Twix Bars. 

Cuz I don't even think it is possible for me to pass up chocolate and caramel.

I did put mine in the freezer to get them nice and firm, more like a Twix bar. Then I stored them in the fridge so they would stay firm. At room temperature, they get softer. But they were good that way too! I just prefer mine firm from the fridge  :)


Homemade Twix Bars

ever so slightly adapted from Mele Cotte

Shortbread Base

• 1 and 1/4 cup all purpose flour
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup castor (fine) sugar (or pulse granulated sugar in a food processor, then measure)
• 2 tsp vanilla extract

Caramel Filling

• 3/4 cup unsalted butter
• 1/2 cup sugar
• 1/4 cup dark corn syrup
• 14- oz. can sweetened condensed milk

Chocolate Topping 

• 11.5 oz milk chocolate

Preheat oven to 350°F. Spray and line the bottom of an 8-inch square pan with parchment paper.

For shortbread, combine flour, softened butter, sugar, and vanilla extract in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. Do not overbeat. While together but still crumbly, transfer dough to the prepared pan and press evenly and firmly to make the base. Bake for 20-25 minutes, or until golden.

Meanwhile, make the caramel filling. Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.

Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool and firm completely. Once firm, melt the chocolate in a microwave safe bowl until melted, stirring frequently. Cool slightly. Pour over the caramel and spread, creating an even layer. 

Chill to set. Cut into desired bars.  Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.

Printable Recipe 

These bars weren't difficult to make at all. Make a golden shortbread base, cover it with a sweet caramel filling, and top it off with some chocolate... reminiscent of a Twix candy bar. Except homemade is always better. 

And you can give them away to people to show them you care. Chocolate and caramel do that, ya know  :)

Linking up here.

Peace, and bacon grease!