Thats right. Homemade delicious cookie with caramel and chocolate twix bars. I have always wanted to make these ever since I saw them on one of my favorite blogs, cupcakes and cashmere. The idea of making caramel is slightly terrifying. Burning, molten sugar that has the potential harden into a rock and stick to every corner of everything is really appealing (not).
I thought I could face my fears with some help, so I suggested to Cassie and Annelih we make them for our weekly blogging adventure. They agree and so the mission began!
Check out Annelih's twix bars here and Cassie's isn't up yet but she's got an awesome scone recipe for now and I'll post her twix when she gets it up. (Update: heres cassie's! and hers doesn't involve making your own caramel for those of you who want a simpler recipe)
Heres my attempt. They turned out really well! Like I can no longer make them because I eat the entire thing in three days well. I"m warning you, make these for a party or for company, your waistline will thank me!
Homemade Twix Bars
Cookie:
1 stick plus 3 tbsp unsalted butter
1/4 cup sugar
1 3/4 cups flour
1/4 tsp salt
Caramel:
3/4 cup unsalted butter
1/2 cup sugar
1/4 cup dark corn syrup
1- 14oz can sweeten condensed milk
1/2 tsp salt
Chocolate layer:
10 oz dark chocolate
1. Cream sugar and butter together for cookie layer. Add salt and flour a little bit at a time, the mixture will be crumbly. Press mixture into a 13 X 9 in pan that has been lined with parchment paper. Make sure the layer is level to ensure even cooking.
2. Bake at 350 degrees for 10 minutes and then rotate pan. Bake for another 12 minutes until golden brown. Remove and allow time to cool.
3. While cookie layer is baking and cooling make the caramel. In a large sauce pan, mix together butter, sugar, corn syrup, milk, and salt for the caramel. Place on low-medium heat and stir constantly. When the sugar has dissolved, turn the heat to medium-high heat. Continue stirring to avoid burning. Once the mixture begins to boil, turn the heat back down to low-medium. Stir for another 10 minutes until the caramel becomes thicker and begins to pull away from the sides. Pour over cookie layer and let cool.
4. Once the caramel is cool, put into fridge. Fill a sauce pan with about an inch of water in the bottom with a glass bowl on top. The glass bowl should not touch the water but should be big enough to sit on top of the pan without touching the bottom. Put the sauce pan on medium heat and bring the water to a simmer. (this is a double boiler!) Place chocolate in the glass bowl and stir until melted.
5. Remove caramel cookie thing from the fridge. Pour the chocolate over the top and spread in an even layer. Refrigerate until chocolate is set.
6. Slice and enjoy!!! (sprinkle with a little salt for an extra treat)
No comments:
Post a Comment