HOMEMADE TWIX BARS #bars #healthycake

I originally made this formula in 2015, after my twin sister called me continuing endlessly about some natively constructed Twix bars that she had at a little desserts shop in Utah called "The Sweet Tooth Fairy".

She portrayed each detail of their hand crafted treat: a shortbread hull, a thick caramel layer, and chocolate to finish everything. On the off chance that that is not your treat bar main avenue for affection, I don't recognize what is!

I wasn't the first to share a comparative formula on the web, however I might be the first to utilize a staggering natively constructed caramel layer, as opposed to dissolving locally acquired caramel. That layer of custom made caramel is totally what sets these separated.

Also try our recipe : CHUNKY MONKEY CHOCOLATE BANANA MUFFINS (VEGAN) #chocolate #cake

Ingredients :

For the Shortbread:

1 cup butter (*see note)
1 cup powdered sugar
2 cups all-purpose flour
1 teaspoon vanilla extract

For the Caramel:

1 cup butter (*see note)
1 cup light brown sugar
1 cup light corn syrup
14 ounces sweetened condensed milk
For the Chocolate:
3 cups chopped milk or dark chocolate
1 Tablespoon butter

Instructions :

Preheat oven to 300 degrees F. Line a 9×13″ pan with parchment paper, or spray really well with non-stick cooking spray.

For the Shortbread Crust:

In a large bowl, use a pastry blender to combine the butter, sugar, flour, and vanilla until the mixture comes together. Press the shortbread dough into the pan.
Bake for 28-35 minutes or until the crust is very lightly golden. Remove from oven and allow to cool completely.

For the Caramel:

Combine all of the ingredients in a medium saucepan over medium heat.
Maintain the heat at medium and bring mixture to a rolling boil, stirring often.
Continue to cook, stirring constantly until the mixture reaches the soft ball stage, about 15-20 minutes).
I test the "doneness" of the caramels using the ice water method: Stick several ice cubes in a cup and add cold water. Drop a spoonful of caramel into the ice water. If you're able to clump the caramel sauce together in your hands to form a very soft ball, then it's ready. When the caramel starts to turn golden brown, I do the ice water test every few minutes until I find that it's ready, just to make sure I don't overcook it.
Once it reaches soft ball stage, remove from heat and pour the warm caramel over the cooled shortbread crust. Allow to cool for a few minutes, then refrigerate for at least 2 hours, or overnight.

For the chocolate:

Add the butter and chocolate to a bowl and use a double boiler (or your microwave at low power, 30 second intervals, stirring in between) to melt the chocolate until smooth.
Pour melted chocolate over the set up caramel and smooth into an even layer. Refrigerate until the chocolate is set.
Store in the fridge, covered, for up to 1 week.

Source : bit.ly/2Gk0Pka