Peanut Butter Twix Bars Recipes

HOMEMADE TWIX BARS

Steps:

• Preheat oven to 300 degrees. Line a 9x13 inch pan with parchment paper and lightly spray with cooking spray.
• In a medium sized bowl, beat together butter, sugar, and vanilla. Add the flour. Beat at medium speed until mixture comes together. Press the dough into the bottom of the pan. Lightly flour your fingers to prevent sticking.
• Prick the crust with a fork and and bake for 35-40 minutes or until edges and top are lightly golden brown. Remove from oven and let it cool completely.
• Melt the caramel and cream over low heat in small saucepan. Pour the caramel over the cooled crust. Pop into the fridge for 30 minutes to set.
• Melt the chocolate and shortening (if using) in a small saucepan over low heat. Pour over the caramel layer and chill until set.
• Cut into squares and enjoy!
• *To speed up the process I melted caramel and chocolate in microwave. Stir in 30 second increments until smooth and creamy to avoid burning.

HEALTHY PEANUT BUTTER TWIX BARS (VEGAN & GLUTEN FREE)

Steps:

• Preheat oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper. It's important to use an 8x8 inch as a 9x9 inch pan may be too big.
• In a medium bowl add the almond flour, coconut oil, maple syrup, vanilla extract and salt. Mix together with a fork until it forms a nice thick crumb texture. Add to pan and use your fingers to evenly press down into the pan. Bake for 10 minutes. Allow crust to cool for 10 minutes before adding caramel.
• Next make the peanut butter caramel layer: Add the peanut butter, maple syrup, coconut oil, vanilla extract and sea salt to a medium pot and place over medium-low heat for approximately 2 minutes until caramel starts to slightly bubble, stirring frequently. Pour over slightly cooled crust.
• Place in fridge for at least 30 minutes-1 hour to completely harden the peanut butter. It shouldn't take longer than this, but if you are impatient, just place in freezer for 15-20 minutes, this should speed up the process.
• After 30 minutes or so, make the chocolate layer: Add chocolate chips and coconut oil to a microwave safe bowl and microwave on high in 30 second increments, stirring in between until chocolate is completely melted. If you prefer, you can also melt the chocolate and coconut oil in small saucepan over low heat.
• Pour over the caramel layer and tilt pan side-to-side to evenly distribute the melted chocolate. Place in fridge for at least 20 minutes until chocolate is completely hardened and bars are cooled.
• Remove bars from pan and cut into 16 bars (that resemble twix bars). To do this, cut entire pan of bars in half, and then cut each half into 8 (1-inch) bars (not squares!), so you'll end up with 16 bars. Enjoy! Bars should be kept covered in the fridge until ready to serve.

PEANUT BUTTER (TWIX) BARS

Steps:

• 1. Preheat oven to 350F. Line 9x13 glass dish with aluminum foil and grease with butter. (Used my Pyrex dish which also has a plastic sealing lid ideal for later storage.)
• 2. Cream together butter, peanut butter, brown and granulated sugars in mixer bowl for approx. 2-3 minutes. Then add egg, vanilla, and milk.
• 3. Combine flour, salt, and baking soda and slowly adding these dry ingredients mixing until just combined.
• 4. Spoon the cookie base into the prepared pan taking a spatula and lightly spreading evenly. Bake 18-25 minutes until an even golden brown.
• 5. Completely cool the cookie base. After cooled a crust surrounding the cookies will appear. If not over baked this crust will not alter these candy bar squares.
• 6. TOPPING: After the peanut butter base is completely cool begin making the topping.
• 7. Using my all clad stainless steel cookware placed a pan with the lowest heat setting: combining the milk chocolate/chocolate chips, sweetened condensed milk, and the vanilla. Using my heat proof spatula to continuously stir until everything was melted together. It is not necessarily going to be boiling hot - but keep stirring assuring completely combined approx. 3-5 minutes.
• 8. Once smooth remove from heat and spread evenly over the cooled base crust. Allow to completely cool Place sealed lid on top and refrigerate for another few hours until the topping is solid and not able to slide or move.
• 9. Remove from the refrigerator and slice into 2 inch strips for small 2 inch square bars. These then should almost seem like eating a caramel type chocolate layer (slightly chewy with a moist cookie bottom). A healthier version of candy (Twix type) created with your own wholesome ingredients. Keep stored in sealed container in refrigerator for up to 5 days.

TWIX BARS RECIPE

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).