No. You didn’t read that wrong. I really did say homemade Twix bar. We could give it another name..something fancy like, ‘Chocolate-y, Carmel-y, melt in your mouth goodness bar”, which would really make more sence, but..it’s a pain to type. And I’m all about simple when it comes to typing. So, Homemade Twix Bar it is. 🙂
I first had these babies at a Bunco game. I think I did more eating then playing that night, but who’s watching, right?? The second time I had these was over the 4th of July. I made them for everyone (there was 16 of us), and I believe I downed my fair share, PLUS everyone elses. Yeah..that was me. The twix bar theif. Oops! This should all just tell you how delicious these really are. Healthy. Um….no comment. But tasty??? ABSOLUTELY!!! (and sometimes taste has to come first. Right? Right??) The crust is a delicate shortbread cookie. I know, right? Then, topped with chocolate and caramel goodness….it really should be banned to have this treat. But hey, I’m not the food banner, so looks like we’ll be having this every now and then. 🙂 For a really good step by step on how to make this, check out Our Best Bites here. Amazing job explaining how to make this.
1 c. salted butter at room temperature
1 c. powdered sugar
2 c. all-purpose flour, lightly spooned into measuring cups and leveled with a knife
1 tsp. vanilla
2 c. caramels (1 14-oz. package Kraft caramel or 2 c. homemade caramel)
3 tablespoons cream (see notes above)
3 cups mini Reese’s Peanut Butter Cups (about 1 1/2 11-oz. bags)
*Preheat oven to 300. Spray a 9×13″ pan with non-stick cooking spray and set aside.
*In a large bowl or the bowl of your mixer, combine the butter, sugar, flour, and vanilla until the mixture comes together.
* Lightly press the shortbread dough into the pan.
*Prick with a fork to prevent the crust from bubbling.
*Bake for 35-45 minutes or until the crust is lightly golden.
*Remove from oven and run a knife around the edges of the bars. Allow to cool completely.
*Combine the caramels and cream in a microwave-safe bowl and heat for 3-4 minutes, stirring each minute, until the mixture is smooth.
*Spread evenly over the cookie crust, then place the pan in the refrigerator and chill for 30-60 minutes or until the caramel is solid.
*In a microwave-safe bowl, heat the unwrapped Reese’s Peanut Butter Cups until melted and smooth, stirring each 45 seconds.
*Spread over the cooled caramel.
*Place in refrigerator for 1-2 hours or until the chocolate layer is solid. (They can also be placed in the freezer for less time if you’re in a hurry.)
* Cut into squares and serve. Store leftovers in a cool area or the refrigerator to prevent messy disasters. (and trust me..disasters will happen. Not that I mind licking chocolate off my fingers..)
While this recipe is easy to make, it does require a bit of time. You do a lot of freezing in between the steps, but I promise you..if you’re looking for a party in your mouth..this is the one to try. 🙂