Homemade Twix Bars

Though I may not love all of the black and orange decor that tends to pop up in and around this time of year, there is one thing that I can totally get on board with when it comes to Halloween and that’s chocolate in abundance. Day or night. I don’t discriminate! And while I like the teeny tiny bite size pieces that come wrapped up so perfectly, I also love the idea of making my own. Last year I tried my hand at homemade snickers bars (which I still think about regularly) and this year? Well this year it’s all about homemade twix bars! 

ps – this Halloween decor is more up my alley

Click here for more recipes! And read on for this one…

Homemade Twix Bars

2014-10-22 14:20:28

Serves 20

Homemade twix bars. A perfect copy cat recipe!

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Prep Time

2 min

Cook Time

20 min

Total Time

2 hr 20 min

Prep Time

2 min

Cook Time

20 min

Total Time

2 hr 20 min

328 calories

47 g

22 g

16 g

3 g

9 g

73 g

119 g

32 g

0 g

6 g

Nutrition Facts

Serving Size

73g

Servings

20

Amount Per Serving

Calories 328

Calories from Fat 141

% Daily Value *

Total Fat 16g

25%

Saturated Fat 9g

47%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 22mg

7%

Sodium 119mg

5%

Total Carbohydrates 47g

16%

Dietary Fiber 2g

7%

Sugars 32g

Protein 3g

Vitamin A

5%

Vitamin C

0%

Calcium

4%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3/4 cups unsalted butter, softened
2. 1/2 cup granulated sugar
3. 2 cups all-purpose flour
4. 1/2 tsp salt
5. 1 lb 5 oz soft caramels, unwrapped
6. 2-3 tbsp heavy cream
7. 1 lb good quality semisweet chocolate (I used Ghirardelli)

Instructions

1. Preheat your oven to 350 degrees F and line a 13x9" baking pan with aluminum foil.
2. Place butter and sugar in the bowl of your stand mixer and mix on medium speed until incorporated and fluffy (2-3 minutes). Slowly add flour and salt and mix on low until just incorporated/kind of crumbly.
3. Pour the crumbly mixture into the bottom of your pan and press it down using your fingers to form a thin, even layer. Bake for 18-20 minutes, turning halfway, until light golden brown. Be careful not to overcook! Cool completely.
4. In the meantime, over a double boiler, melt your caramels. Once melted, mix in 2 Tbsp. of cream. If still stiff, add in 1 more Tbsp. This will help make it smooth! When ready, pour the caramel overtop your cookie and refrigerate for an hour.
5. Once completely hardened, melt the chocolate in a double boiler.
6. Using a large, very sharp knife, cut your cookie/caramel combo into thin strips and dip each strip into your melted chocolate. This gets messy and delicious all at once.
7. Place the twix bars on a parchment lined baking sheet and refrigerate until solid, 10-15 minutes. Store in an airtight container in the fridge for up to a week (though I doubt they'll last that long).
8. Enjoy!

Notes

1. If you're feeling lazy, skip the dipping part and instead pour the chocolate overtop your caramel mixture. Refrigerate until solid and cut into squares!

By Lark & Linen

Adapted from About Food

beta

calories

328

fat

16g

protein

3g

carbs

47g

more

Adapted from About Food

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

All images original to Lark & Linen

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