TWIX ON STIX

LOVE MY BLING STICKS? YOU CAN ORDER YOUR OWN RIGHT HERE FROM ADRI BY MASKIPOPS!  SHE IS AMAZINGGGGGGGGG!!!!! YOU CAN CUSTOM ORDER YOUR COLORS, TOO!!!

For the Shortbread Layer:
1/3 cup SOFT butter plus 1 extra tablespoon
 1/3 cup granulated sugar
 ½ teaspoon vanilla extract
¼ teaspoon salt
1 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 LET SET UP ABOUT 30 MINUTES.  DO NOT CHILL YET.

ONCE CARAMEL IS SET, CUT THE BARS INTO TWIX SHAPED RECTANGLES. DIP LOLLI STICKS IN CHOCOLATE & INSERT YOUR LOLLIPOP STICKS THROUGH THE CARAMEL LAYER.  CHILL UNTIL FIRM 30 MINUTES.

 
FOR THE CHOCOLATE LAYER:
MELT MILK CHOCOLATE CHIPS OR HERSHEY BARS.  DIP EACH TWIX INTO THE MELTED CHOCOLATE AND LET SET ON WAX PAPER.  DRIZZLE THE TOPS WITH MORE CHOCOLATE, IF DESIRED. 

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TWIX CARAMEL BARS

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil

2) In a bowl, beat together the butter, sugar a

nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few mins before serving to soften.

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TWIX SQUARES!

Shortbread layer
2 sticks salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla
2 cups flour

Caramel layer
20 ounces Kraft Caramels, unwrapped of course! (about 1 1/2 bags)

3 tablespoons heavy cream

Chocolate layer
18 ounces milk chocolate, melted (I used

Hershey Bars rather than chips)
1 tablespoon vegetable shortening (optional) - I did not need this-Hershey's melted perfectly

in a double boiler

Directions1) FOR THE CRUST: Preheat your oven to 300°F. Line 9" x 13" pan with nonstick foil

2) In a bowl, beat together the butter, sugar a

nd vanilla. Add the flour. Mix till it comes together.

3) Press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.
4) Prick the crust all over with a fork.

5) Bake 35-45 mins until the crust is lightly golden brown on top and the edges are deeper golden brown. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.
6) FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the chocolate slowly in the microwave and pour evenly over the chilled caramel layer and spread to coverall of the caramel. Return to the fridge until the chocolate is well set. Before cutting, let sit at room temp for 30-60 mins. Cut into bars or squares. It's best to store these bars in the refrigerator but take out a few mins before serving to soften.

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TWIX INSPIRED BROWNIES

 
A SHORTBREAD CRUST, DARK CHOCOLATE BROWNIE, CARAMEL LAYER, AND GANACHE TOPPING!!!  THE RECIPE I FOLLOWED CALLED FOR PECAN SANDIES IN THE CRUST WHICH WERE GOOD BUT NEXT TIME I WILL TRY A PLAIN SHORTBREAD COOKIE LIKE LORNA DOONES! OR I MAY SKIP THE COOKIE LAYER! HERE IS THE RECIPE AS I MADE IT.

INGREDIENTS:

Crust Layer
1 (12.8 oz.) package of Sandies Shortbread Cookies
6 Tablespoons butter

Brownie Layer
1 box of brownie mix-prepared according to box

Caramel Layer
14 oz. bag of caramels
2 Tablespoons heavy cream

Chocolate Ganache: (I love this ganache!!!! Cuts awesome!!!!!)
2 & 1/4 ounces unsalted butter
4 ounces dark chocolate
1 & 1/2 teaspoons light corn syrup
Line a 9x13 pan with nonstick foil.  In food processor, grind cookies to crumbs.  Melt the butter in microwave and combine with crumbs.  Press into bottom of the prepared pan.

Prepare brownie batter as box directs.  Pour batter on top of cookie crust and bake as the brownie mix directs.  Mine baked at 350 for 35 minutes.  Let cool.

Place caramels and cream in a microwave safe bowl and melt until smooth.  Pour over cooled brownies and spread. Let cool until set. 

Microwave butter & chocolate until smooth.  Stir in corn syrup and pour over the set caramel layer. Cool. If you are in a hurry pop them in the fridge for a bit. Cut and enjoy. Top with mini Twix bars if deisred.

Adapted from Jasey's Crazy Daisy

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TWIX ON A STICK!

WHAT COULD BE BETTER THAN A HOMEMADE TWIX BAR?  ONLY ONE THING...A HOMEMADE TWIX BAR ON A STICK!  YOU KNOW IT SOUNDS LIKE FUN TO EAT!  GET BAKING!!! THESE ARE A LOT SIMPLER THAN THEY EVEN LOOK!

For the Shortbread Layer:
1/3 cup SOFT butter plus 1 extra tablespoon
 1/3 cup granulated sugar
 ½ teaspoon vanilla extract 
¼ teaspoon salt 
1 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 LET SET UP ABOUT 30 MINUTES.  DO NOT CHILL YET.

ONCE CARAMEL IS SET, CUT THE BARS INTO TWIX SHAPED RECTANGLES. DIP LOLLI STICKS IN CHOCOLATE & INSERT YOUR LOLLIPOP STICKS THROUGH THE CARAMEL LAYER.  CHILL UNTIL FIRM 30 MINUTES.

 
FOR THE CHOCOLATE LAYER:
MELT MILK CHOCOLATE CHIPS OR HERSHEY BARS.  DIP EACH TWIX INTO THE MELTED CHOCOLATE AND LET SET ON WAX PAPER.  DRIZZLE THE TOPS WITH MORE CHOCOLATE, IF DESIRED. 

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TWIX BARS....THE VERSION THAT WON THE TASTE TEST!

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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SALTED CARAMEL CHOCOLATE CAKE TOPPED WITH HOMEMADE TWIX BARS!!!!

Remember the Twix bars from last night? Well, they were made for this cake! Someone special was having a birthday and I wanted to make her a salted caramel chocolate cake topped with homemade twix bars! So, I did!  And now you can make one too!!!!!!!

Here are the links to each part of this recipe!

I used this chocolate cake-so super moist!!!!
I used this Twix bar recipe
I used this caramel recipe
And here is a new frosting I tried...loved it!!!!! You will use the caramel sauce in the frosting!!!!

12 Tablespoons soft butter, salted
8 ounces room temp cream cheese
4 cups powdered sugar
Splash of vanilla
1 cup homemade salted caramel (see link above)
Beat all together except the caramel in a mixer until fluffy!  Add the caramel and beat until smooth!!!

Assemble: Cake layer, frosting, second cake layer,  Coat all in frosting and top with extra caramel and homemade twix bars.

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HOMEMADE TWIX BARS

THIS IS MY THIRD VERSION OF HOMEMADE TWIX BARS AND THE YUMMINESS HAS TRIPLED! A BUTTERY SHORTBREAD CRUST, A THICK LAYER OF CARAMEL WITH CREAM AND PURE HERSHEY'S MILK CHOCOLATE ON TOP! IT DOESN'T GET BETTER THAN THIS!

 

INGREDIENTS:
CRUST:
1 1/2c. FLOUR
1/2c.PLUS 2 TABLESPOONS CONFECTIONERS SUGAR
12 TABLESPOONS SOFT BUTTER
ELECTRIC MIX ALL TILL COMBINED AND PAT DOWN EVENLY INTO A NONSTICK FOIL LINED 9X13 PAN. (OK IF DOUGH IS CRUMBLY-JUST PAT DOWN) BAKE 15-20 UNTIL LIGHTLY STARTING TO BROWN ON THE EDGES. LET COOL.

IN THE MICROWAVE, MELT
20 OUNCES KRAFT CARAMELS
2 TABLESPOONS HEAVY CREAM UNTIL SMOOTH.  POUR OVER THE COOLED CRUST AND CHILL 30 MINUTES.

FOR THE CHOCOLATE TOPPING, MICROWAVE 12 HERSHEY BARS AND POUR ON TOP SPREADING EVENLY!  LET CHILL UNTIL SET.  WHEN CUTTING, LET THE BARS SIT OUT A LITTLE WHILE FIRST TO SOFTEN THE CRUST UP. 

WARNING: EAT THESE OVER A NAPKIN AS THE CRUST IS CRUMBLY...IN THE BEST POSSIBLE WAY!

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DOUBLE CHOCOLATE TWIX BAR COOKIES

IT'S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY....TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!

THIS MONTH, I RECEIVED THE SAVVY KITCHEN!  THE DOUBLE CHOCOLATE CHIP COOKIES WERE IMMEDIATELY CALLING MY NAME!!! 
Those of you who "know" me won't be surprised to hear that I added chopped candy bars to these cookies. I went with Twix bars... who doesn't love a Twix bar packed with caramel!  I used an egg instead of just an egg white and slightly increased the flour to uphold the candy addition!!!!   Enjoy!  THANKS FOR THE GREAT RECIPE, SAVVY KITCHEN!!!!

Ingredients
1/2 cup packed brown sugar
1/4 cup butter softened
1/2 tsp. vanilla
1 egg
3/4c. cup all-purpose flour
3 tbsp. unsweetened baking cocoa
1/2 tsp. baking soda
Dash salt
1/2 cup semisweet chocolate chips
10 snack size Twix bars, chopped
Heat oven to 375°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy, or mix with spoon. Beat in vanilla and egg.

Stir in flour, cocoa, baking soda and salt. Stir in chocolate chips and Twix. Onto a nonstick foil lined cookie sheet, drop dough using a med. size ice cream scoop.

Bake 11mins.  Use a sharp knife to push any melted/oozy caramel back in toward the cookie.  Let cool on sheet.
I got 13 cookies from this. Lucky for 2013!

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