Twix Bar Copycat Recipes

"TWIX" BAR COPYCAT RECIPE

Steps:

• Take about a 1/2 Tablespoon of butter or so and spread it all over a 13x9 pan. I would suggest using a pan with straight edges and sides and not one that is overly curved.
• Create a layer of club crackers over the entire bottom of the pan.
• Crush Graham Crackers until you have about 1 cup of crumbs. One sleeve of crackers is a bit more than one cup. I would suggest taking out one sheet out of the sleeve as a snack and crush the rest. I find it's easiest to put about 4-5 Graham Cracker sheets in a bag and roll with a rolling pin. Do this in several batches until you get your 1 cup.
• In a medium size sauce pan, melt your butter over medium heat.
• While the butter is melting add the sugars (brown and white), milk and Graham Crackers. Stir frequently and once the butter is fully melted, stir well to combine.
• Stirring frequently, bring the mixture to a boil and allow it to boil for five minutes. Keep stirring while it boils and don't walk away from it! After five minutes, immediately remove from heat.
• While the butter mixture is still very hot, pour it over the layer of Club Crackers. Allow to cool.
• Combine your chocolate and peanut butter in a small, microwaveable bowl. Heat it in the microwave in 10 second bursts until it starts to melt, stirring in between. It took me a total of about 30 seconds to get it to the right amount of melted. You want to see quite a bit of melting but still some solid chocolate chips and then at that point you can just keep stirring the warm mixture until it's all melted. (Over heating can cause the chocolate to seize.)
• While the chocolate / peanut butter mixture is still very warm, pour it on top of the previous layers and gently spread to fully cover. Allow to cool completely at room temperature (will take several hours). OR you can speed up cooling in the fridge and set the treat faster, but it may dull the chocolate. (But it'll taste just as good!)

HOMEMADE TWIX BARS

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Prepare a 13-by-9-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
• Add the flour and salt. Mix on low speed just until the flour is incorporated.
• Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer.
• Bake the shortbread for a total of 18 to 20 minutes, turning halfway through so it cooks evenly. When it is finished, it should be a light golden brown color. Don't overcook it or it will be very crumbly. Allow the shortbread to cool completely.
• Gather the ingredients and make the caramel layer while the shortbread is cooling.
• Place the unwrapped caramels in a large microwave-safe bowl with 2 tablespoons of cream. If your caramels are very stiff, you might want to increase the cream by an additional spoonful. This candy bar works best if the caramel is not too hard or chewy, so adding some cream when melting the caramels helps make it silky smooth.
• Microwave the caramels until melted and smooth, stirring after every 30 seconds to incorporate the cream and prevent overheating.
• Pour the melted caramel over the shortbread cookie crust and smooth it into an even layer. Refrigerate the pan to set the caramel completely, about 1 hour.
• Gather the ingredients.
• Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.
• Remove the caramel-covered bars from the pan by using the foil as handles.
• Cut the bars into thin, finger-width sizes. It helps to cut the entire sheet of bars in half width-wise, then cut about 10 bars from each half, for a total of about 20 long, thin bars. You can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.
• Use dipping tools or forks, dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped.
• Refrigerate the tray to set the chocolate, about 10 minutes.

HOMEMADE TWIX BAR

Steps:

• Cookie Directions: Preheat oven to 350 degrees. Using a mixer cream together room temperature butter and powdered sugar for about 2 minutes or until the butter and sugar are light and creamy. Add in 2 cups of flour and beat gently until flour is incorporated to the creamed sugar. Add in vanilla and mix until just blended.
• When the dough has turned into a soft uniform ball turn dough onto a lightly floured board. Roll dough into a rectangle shape. Cut the dough into 4 even verticals and then cut them horizontally in about 1/2 inch strips. Use a fork to prick the cookies about three or four times a cookie so they will bake evenly.
• Place cookies onto an un-greased cookie sheet leaving a small distance between each cookie. Refrigerate cookies on the cookie sheet for about 15 minutes before baking the cookies for 8 to 10 minutes. By refrigerating the dough you will keep them from spreading out too much.
• Melt caramel bits in the microwave for about 45 seconds, or until melted. Spread a thin layer of caramel over the baked cookies. Over a double boiler melt together 2 cups of chocolate chips and 1/4 cup of coconut oil Stir continually until the chocolate has melted. When the chocolate has melted dip a cookie into the chocolate, turn cookie over with two forks until the cookie is fully coated.
• Place chocolate dipped cookie onto wax paper. Allow the chocolate to set up fully before storing the cookie in an airtight container.