THIS WEEK I MADE 4 VERSIONS OF MY TWIX BARS! WHY? WELL, BEING A BIT OF A PERFECTIONIST I WAS TRYING TO FIND THE RECIPE WITH THE LEAST BIT OF SHORTBREAD CRUMBLE WHEN CUTTING THE BARS. INEVITABLY, A SHORTBREAD CRUST IS GOING TO HAVE SOME AMOUNT OF "CRUMBLE" BUT THIS IS THE RECIPE THAT HAD THE LEAST CRUMBLE! ALL 4 VERSIONS WERE STILL DELICIOUS. I MEAN THEY ARE HOMEMADE TWIX BARS...HOW BAD CAN THEY BE!!!??!!! HERE IS MY WINNING RECIPE!!!
For the Shortbread Layer:1/3 cup SOFT butter plus 1 extra tablespoon1/3 cup granulated sugar½ teaspoon vanilla extract¼ teaspoon salt1 cup flour
Blend all in the mixer. Will be crumbly. Pat firmly into an 8x8 pan lined with nonstick foil. Bake at 350 for about 18 minutes until lightly browned. Cool.
For the Caramel Layer:
IN THE MICROWAVE, MELT:
10 OUNCES KRAFT CARAMELS 1 TABLESPOON HEAVY CREAM UNTIL SMOOTH. POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.
FOR THE CHOCOLATE LAYER:
MICROWAVE 9 OUNCES OF MILK CHOCOLATE CHIPS OR 6 HERSHEY BARS. I RECOMMEND USING THE HERSHEY BARS!!! POUR OVER THE CARAMEL. LET CHILL UNTIL SET. THE KEY TO CUTTING THESE FOR THE LEAST AMOUNT OF SHORTBREAD CRUMBLE IS TO LET THEM COME TO ROOM TEMP FOR AN HOUR BEFORE CUTTING. CUT INTO BARS, SERVE OR RETURN TO THE FRIDGE FOR STORAGE.
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