Homemade Twix Bars Recipe
Several months ago, I tried a homemade twix recipe. When I first took a bite I was pleasantly surprised with the crispy crust. However as we got to the middle of the pan, it was no longer crispy. Although they were still good - it's just not a twix without a crispy cookie. After making a couple changes, here's my improved recipe and a few tips to get a crispy crust.
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1/2 c. margarine, softened
1/2 c. powdered sugar
1 t. vanilla
1 c. flour
Caramel:
8 oz. caramels
1 1/2 T. evaporated milk
Chocolate:
1 c. chocolate chips, melted
1 - Begin by combining the crust ingredients. Spread in a greased 8 X 8 pan and bake at 300 for 40-50 minutes. Cool.
2 - Melt the caramels with the milk in the microwave. Pour over the crust and place in the fridge to cool and harden a bit {about 30 min}
3 - Melt the chocolate chips and spread evenly over the caramels. Place in fridge to harden.
2 - Make sure that the crust gets browned all over, not just at the edges. I prefer the middle to get crispy, this might mean that the edges get extra crispy. In my opinion that's better than a soft middle.
3 - Store in the refrigerator. Both times I made this, I noticed a change in the crust after I had left it out of the fridge. Something about the cooler temperature helps keeps the crust crisp.
As a side note, it's good to be back. I'm in full organization mode. After the holidays and then being sick for nearly a week, the house is driving me nuts. I've already gone through each of the kids rooms and next on the list is my own bedroom and the basement toy closet. I hope to get through them this week and get back to crafting...I have several projects in mind.
Homemade Twix Bars Recipe
Crust:1/2 c. margarine, softened
1/2 c. powdered sugar
1 t. vanilla
1 c. flour
Caramel:
8 oz. caramels
1 1/2 T. evaporated milk
Chocolate:
1 c. chocolate chips, melted
1 - Begin by combining the crust ingredients. Spread in a greased 8 X 8 pan and bake at 300 for 40-50 minutes. Cool.
2 - Melt the caramels with the milk in the microwave. Pour over the crust and place in the fridge to cool and harden a bit {about 30 min}
3 - Melt the chocolate chips and spread evenly over the caramels. Place in fridge to harden.
Tips for a crispy crust:
1 - Make sure that the crust is spread as evenly as possible. The batter is very thick and this is hard to do, but it will bake more evenly if it is all the same thickness.2 - Make sure that the crust gets browned all over, not just at the edges. I prefer the middle to get crispy, this might mean that the edges get extra crispy. In my opinion that's better than a soft middle.
3 - Store in the refrigerator. Both times I made this, I noticed a change in the crust after I had left it out of the fridge. Something about the cooler temperature helps keeps the crust crisp.
As a side note, it's good to be back. I'm in full organization mode. After the holidays and then being sick for nearly a week, the house is driving me nuts. I've already gone through each of the kids rooms and next on the list is my own bedroom and the basement toy closet. I hope to get through them this week and get back to crafting...I have several projects in mind.
Linking up at Lady Behind the Curtain, Tidy Mom, Or so she says..., Homemade Ginger,
All Things With Purpose, Clean & Scentsible, and at these parties
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