Thursday, September 25, 2008

Caramel shortbread cookies (TWIX bars)

If you love Twix bars this recipe is for you. It really does taste a lot like a Twix.

Chocolate Carmel Shortbread (aka Twix cookies):
1 cup butter
generous 2 cups flour
generous 1/2 cup light brown sugar
12 oz chocolate, either milk or dark depending on your taste

3/4 c butter
generous 1/2 cup light brown sugar
3 T light corn syrup
1 can (14oz) sweetened condensed milk

Preheat oven to 350 degrees. If you want, line the bottom of a 9x13 pan with parchment paper. (I never do. it just protects your pan from the knife and makes it slightly easier to get the cookies out.) Process the sugar, butter, and flour in a food processor until it starts to bind together. (stand mixer will work fine) Press into the prepared pan and level the top. Bake for 20-25 minutes, or until golden.

while the crust is baking, make the caramel. Place the caramel ingredients in a heavy bottomed pan. Heat gently until the sugar has melted (I use medium heat.) Bring to a boil, then reduce heat and simmer for 6-8 minutes, stirring, until very thick. Pour over shortbread and let chill in the refrigerator for 2 hours or until firm.

Melt the chocolate and let cool, then spread over the caramel. Let chill in the refrigerator for 2 hours, or until set. These are easier to cut if they are at room temperature, so you can let them sit out for a bit before you cut them. Once the chocolate is set, they don't really need to be refrigerated any more. Be sure to cut them into small pieces because it's a very rich cookie. I usually do 42 (6x8) small cookies.

The only thing I would do different next time is maybe make the shortbread layer a little thinner. It is pretty thick and sometimes takes over the caramel layer.

I swear crafty pictures are coming. DH conned me into doing a ton of baking for his work yesterday so I didn't even get to walk into my sewing room.

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