Thousand Dollar Bars { aka Homemade Twix Bars}

I LOVE Twix bars. Always have, always will. Back when I was in elementary and middle school, I used to ride the bus after school to a certain drop off, then walk to the hospital where my mom works. I’d promptly find her, ask for some money, and head to the vending machine. My choice in a snack? Twix bars with Dr. Pepper. Almost every time I went to the hospital after school, this would be my snack. To this day, when I buy Twix, I feel the need to pair it with some Dr. Pepper. There’s just something about that combination that makes me quite happy!

Not going to lie, I found this recipe through Pinterest. While I’m not crazy-addicted to the site, I will admit I enjoy it as it’s easy to find new recipes to try. I saw the picture of these homemade Twix bars and knew immediately I was going to try them out. They were just too good to pass up. Plus, if I can made Twix at home, and not buy them occasionally, it’s a win win for me!

I brought these bars to work, and barely had a chance to snap a quick picture to put on here. They went that fast. The ooey-gooey of the bars must have attracted my co-workers! I got a lot of “they do taste like Twix bars!” comments, so know that this is a pretty good replica of the real deal. Poor Ryan was able to snag just one bar the night before I brought them to work. I think he was a bit bummed I didn’t leave a few for him!

Thousand Dollar Bars {Homemade Twix Bars}

Recipe from King Arthur Flour

Shortbread Layer:

1 c. (2 sticks) salted butter, at room temperature

1 c. confectioners’ sugar

2 tsp. vanilla extract

2 c. all-purpose flour

Caramel Layer:

2 c. caramel, cut into small chunks

3 Tbsp. heavy cream

Chocolate Layer:

3 c. chopped milk chocolate or dark chocolate, melted (I used milk chocolate chips)

1 Tbsp. vegetable shortening (optional)

For the crust:

Preheat the oven to 300 degrees F. Spray a 9×13 pan lightly with cooking spray, or line with parchment, and set aside.

In a medium-sized bowl, beat together the butter, sugar, and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork. The holes will alow steam to escape and the crust will bake evenly with fewer bubbles.

Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 35-45 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 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.

For the chocolate layer:

Melt the milk or dark chocolate slowly in a double boiler or over very low heat (I used the microwave, checking after 30 seconds until semi-melted, then every 15 seconds until completely melted). If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer to cover all the caramel. Return to the fridge until the chocolate is well set.  Cut into 2 x 2 squares to serve. It’s best to store the bars in the refrigerator.

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.

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