TWIX™ SUGAR COOKIE CUPS
Two delicious classics in one darling cookie, these cups feature a sugar cookie wrapped around a mini Twix™ bar. A drizzle of caramel gives it a pretty sweet finish.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, mix cookie mix, flour, butter and egg with spoon until soft dough forms. Shape into 36 (1 1/4-inch) balls. Place in 36 ungreased mini muffin cups. Press indentation in center of each with end of wooden spoon.
- Bake 8 to 10 minutes or until light golden brown. Immediately repeat indentation into center of each cookie with end of clean wooden spoon to create 1-inch opening, cleaning off end with paper towel when needed. Press 1 Twix™ in center of each cookie cup. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, at least 30 minutes.
- In small microwavable bowl, heat caramels and whipping cream uncovered on High 30 to 60 seconds, stirring once, until caramels are melted. Drizzle over each cookie cup. Sprinkle with sea salt. Let stand about 2 hours or until set. Store in airtight container at room temperature.
Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie Cup, Sodium 80 mg, Sugar 11 g, TransFat 0 g
TWIX BAR SHORTBREAD COOKIES
For your Twix fix. The prep time is based on the microwave method of cooking the caramel. This is a 'cookie' recipe, not the exact clone of a Twix.
Provided by gailanng
Categories Bar Cookie
Time 1h30m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 8
Steps:
- SHORTBREAD:.
- Preheat oven 350 degrees. Grease with butter a 9x9" baking pan.
- In bowl of electric mixer, cream the butter and sugar until light and fluffy. Beat in the vanilla extract. Add flour and salt and beat until the dough just comes together. Press onto the bottom of a greased pan. Bake about 20 minutes or until pale golden in color. Remove from oven and place on rack to cool.
- CARAMEL FILLING:.
- Pour the can of sweetened condensed milk into a heatproof bowl and place bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.
- (Microwave method: Place sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the power to medium-low and continue to cook for another 8 - 12 minutes, or until the milk has thickened and turned a light caramel color. Remove from microwave and beat until smooth).
- TOPPING:.
- Melt chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread in to pieces using a sharp knife.
- Store cut bars in refrigerator to keep chocolate firm. Chilled chocolate doesn't cut clean.
TWIX BAR COOKIES
Found this in a recipe book. I have had this before and it was very good, My family really likes this.
Provided by 4-H Mom
Categories Dessert
Time 15m
Yield 24 bar cookies
Number Of Ingredients 8
Steps:
- Line a 9 x 13 inch pan with Keebler Club Crackers.
- Combine in saucepan margarine, milk and sugar. Boil about 5 minutes.
- Add 1 cup crushed graham crackers to mixture. Stir.
- Pour on top of Club crackers. Lay another layer of Club crackers on top of sugar mixture. Melt chocolate chips and crunchy peanut buttr together in double boiler or microwave, stirring often. Pour over top. Refrigerate.
Nutrition Facts : Calories 269.4, Fat 15.3, SaturatedFat 3.8, Cholesterol 0.5, Sodium 268.1, Carbohydrate 31.6, Fiber 1.6, Sugar 17.8, Protein 3.9
TWIX BARS RECIPE
These bars have a delicious shortbread crust, a homemade caramel center, and a delicious chocolate top. They taste just like a twix candy bar!
Provided by Steph Loaiza
Categories Dessert
Time 1h40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
- In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
- Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
- Remove from oven and let it cool completely.
- In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
- Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
- In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
- Pour chocolate over top the caramel layer and let it cool.
- Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).
Nutrition Facts : Calories 414 kcal, Carbohydrate 44 g, Protein 3 g, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 69 mg, Sodium 239 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
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- Preheat the oven to 350°F and line baking sheets with parchment paper or a silicone mat. Also, prepare a small glass with ice and water in order to have very cold ice water to pull the dough together.
- In a large bowl, cream the butter and sugar together with a hand mixer. Add flour, salt, and vanilla and mix continue mixing. Next, add the prepared ice water to help combine everything. The dough will be VERY crumbly at this point, don't panic
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