Over the next few weeks I am going to attempt replicating a few of my favorite candy bars. Not only is it totally cute to serve homemade “candy bars,” but I have made it into a personal challenge to re-create store bought junk food with natural ingredients {note: don’t confuse this with healthy}. Think of the possibilities! If there is anything you would like to see please feel free to comment with suggestions!

Gather the ingredients.

To make the shortbread:

Preheat your oven to 350 degrees F and spray a 9 x 13 inch baking pan with non-stick spray and line with parchment paper. Spray the parchment as well.

In the bowl of an electric mixer fitted with the paddle attachment, cream together 1 stick + 3 tablespoons of softened unsalted butter with 1/4 cup of sugar on medium speed. Once light and fluffy slowly add in 2 cups of cake flour {I prefer Swans Down} and 1/4 teaspoon of salt. Gently press the dough into the bottom of the prepared pan {the dough should be very crumbly but stick together when squeezed.

Bake for 12 minutes then rotate the pan and bake for another 10 minutes. The cookie should be golden brown.

To make the caramel:

Place 2 cups of sugar, 3/4 cup corn syrup, 1/2 cup water and 1 teaspoon fresh lemon juice into a large saucepan. Remove any sugar crystals from the side of the pan by wiping down the sides with water {using a very clean pastry brush}. Place the pot on medium-high heat and bring to a boil. Do not stir the mixture from this point on, it will begin to get very bubbly.

When the mixture reaches 300 degrees F, remove it from the heat and allow to sit for 1 minute. Carefully whisk in 1 cup of heavy cream, 1 cup of sweetened condensed milk and 1/4 teaspoon of salt.

Return the pan to the heat, stirring constantly over medium heat until the caramel reaches 240 degrees F. Remove from the heat and pour over the prepared shortbread.

Allow the mixture to set {this will take approximately 2 hours}.

To make the chocolate layer:

Melt 6 ounces of bittersweet chocolate and 2 tablespoons of butter together either over a double boiler or in the microwave {nuking the mixture in small increments of time, careful not burn the chocolate}. Once completely melted, pour over the caramel.

Using an offset spatula, smooth the chocolate into an even layer.

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape. I chose to wrap mine in small pieces of parchment to give it the full “candy bar” affect.

2 Comments on Cakery Friday: Homemade Twix Bars

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I ? twix bars – they rank up there with a peanut butter cup! This recipe looks amazing but I would have to make these to give away – if i had this whole pan in my house i would probably eat them all in a day! lol thanks for sharing! I might have to try soon! 😉