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!
1 lb good quality semisweet chocolate (I used Ghirardelli)
Preheat your oven to 350 degrees F and line a 13x9" baking pan with aluminum foil.
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.
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.
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.
Once completely hardened, melt the chocolate in a double boiler.
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.
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).
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!