Best Twix Bars Recipes

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

Steps:

• 1. For shortbread cookie: cream together butter and sugar until light and fluffy.
• 2. In a separate bowl, whisk together the flour, baking powder, and salt.
• 3. Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.
• 4. Separate the dough into halves and wrap each in plastic. Refrigerate until the dough is as firm as a stick of butter.
• 5. Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.
• 6. Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers as was my preference to about 1/2-3/4" thickness.
• 7. Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.
• 8. For the caramel layer: Unwrap and place your caramel, milk, and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes).
• 9. Pour caramel over the baked shortbread. Put in the refrigerator to harden and set.
• 10. Cut the shortbread/caramel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.
• 11. For the chocolate coating: Microwave the chocolate at 1 minute intervals while stirring until melted or use a double boiler method to melt.
• 12. Dip the bars into the chocolate.
• 13. Place them on waxed paper to set. Chill in the refrigerator or freezer to speed up setting. At this point, you will be getting anxious to try them!
• 14. Once they are set, you are ready to enjoy them! I kept mine stored in the refrigerator to avoid melting, but they did not last long once set out and there were no leftovers.

"TWIX" BARS

Steps:

• 1. Combine the caramels with the water or cream in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet on a sheet of waxed paper. Spoon a small amount of caramel onto the top of each cookie, allowing it to cover as much of the top as possible. Refrigerate to set. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just heat the chips for 1 minute on high, stir, then heat for another minute. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork gently on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and put back in refrigerator to set. Store in airtight containers. These keep for several months. *Hint: During dipping, if your chocolate begins to get a little thick, use a teaspoon or so of Crisco and mix into it. It will thin out again nicely. Do not use butter, it won't work.

TWIX BARS

Steps:

• Grease a cookie sheet pan.
• Layer pan with whole graham crackers.
• Boil the first 5 ingredients for 5 minutes.
• Pour the boiled mixture over crackers.
• Melt the peanut butter and chocolate chips.
• Pour over the top.
• Chill and cut.