I have been having a bit of a sweet tooth problem lately- as in I want sugar, only sugar, and right now.
This is my dream: a truck of sugar reversing into my apartment complex and dumping its sugar contents directly on top of me until I am completely submerged. Is it normal to have a fantasy of being suffocated to death by tons of sugar? Someone interpret that dream.
Given my hyper-intense need for sugar, I was excited when I was assigned That Skinny Chick Can Bake for this month’s Secret Recipe Club. So many desserts, so little time. If you ever have a sweet craving, you should definitely check out her site.
After looking through lots of delicious looking recipes, I came to a simple conclusion: sometimes all we need in life is a candy bar. For me, that candy bar would be a Twix. Or Take Five or Snickers or Reeses Peanut Butter Cup or any form of sugar in bar form- but today that candy bar I need is a Twix since I can’t make all those candy bars in one day (or shouldn’t). A Twix is a classic combo of a shortbread crust, caramel, and chocolate. So simple and perfect no alterations were needed.
The bars came out wonderful- soft caramel, crumbly crust, and soft chocolate. Take a moment (obligatory).
TWIX BARS
From That Skinny Chick Can Bake
INGREDIENTS
For the Shortbread Crust:
1 stick butter, cold and cut in 1 inch cubes
1/4 cup granulated sugar
1 teaspoons vanilla extract
1 cups all purpose flour
3/4 teaspoon salt
For the Caramel
12 ounces Caramel bites
2 tablespoons whole milk
Pinch of salt
For the Chocolate Layer:
9 ounces milk chocolate
1 tablespoon shortening
DIRECTIONS
For the Shortbread Crust:
Preheat oven to 350 Line a 9 inch by 9 inch pan with foil. Grease and set aside.
Place sugar and butter in a food processor. Pulse until mixture becomes crumbly. Add vanilla, flour, and salt. Pulse until just incorporated. Press into prepared pan. Price the crust with a fork. Bake for 15-20 minutes, until crust is light golden brown color. Cool completely.
For the Caramel Layer:
Combine caramel, cream, and salt in small saucepan over low heat. Cook, stirring occasionally, until melted. Spread over cooled crust with a greased rubber spatula. Chill for at least 15-30 minutes until caramel layer has firmed up.
For the Chocolate Layer:
In a double broiler combine chocolate and butter. Melt chocolate, stirring occasionally. Spread over caramel layer. Chill for 10-20 minutes at until chocolate layer has set. Cut into bars.