We'll start with Martha's Basic Shortbread Recipe (slightly adjusted):
Important Note: This is the doubled version of the recipe. When I made them, only 40 got covered in caramel because the rest were eaten. So feel free to save 40-60 (my caramel was too thick) and eat the rest.
- 2 cup (4 sticks) unsalted butter, room temperature, plus more for pan
- 4 cups all-purpose flour
- 1 1/2 teaspoon coarse salt
- 1 cup confectioners sugar
- Preheat oven to 325 degrees. Butter a cookie sheet. Sift together flour and salt in a small bowl. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of bowl as necessary, about 2 minutes more. Add flour mixture, and beat on low, scraping bowl if necessary, until flour is just incorporated and dough sticks together when squeezed.
- Pat dough and softly roll until desired thickness. Use a paring knife to score dough into bars; prick all over in even intervals with a wooden skewer or fork.
- Bake until firm in the center and just starting to color, about 50 minutes (more or less, depending on your oven). Let cool completely and cut into bars. Cookies will keep, in an airtight container, at room temperature 3 weeks.
Microwave Caramels From Gourmet Mom on the Go:
Before Making: notice that 1 can of sweetened condensed milk makes 2 batches of caramel. The caramel in my bars was too hard because Twix caramel is softer than regular caramels. You can use the first batch to test how long you need to microwave it (microwaving longer = harder caramels).
1/2 cup butter
1/2 cup Light Karo Syrup (not dark-doesn't set right)
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup sweetened condensed milk
1 t. vanilla
Grease the foil barrier on the shortbread. Melt butter in large microwave bowl. Stir in Karo syrup, both sugars and sweetened condensed milk. Mix until dissolved. Microwave on high 3 minutes. Stir down and scrape sides of bowl. Microwave on high 3 minutes. Stir in vanilla. Pour onto shortbread carefully and let cool until set.
|If the foil is not wide enough to guard both sides, use the side of a cookie sheet.|
I'm not sure how much chocolate we used, we bought it in bulk and I didn't measure, so buy extra and use the rest for chocolate chip cookies or something.
- Melt your chocolate, or temper it if you know how. I tried tempering but I don't think it worked (I didn't use a thermometer or anything)
- Set up your dipping station left to right: Twix Bars, then chocolate, then cookie sheet with parchment.
- Dip the bar on the edge of a fork scraping the bar on the edge of the bowl to remove excess chocolate. I learned how to dip chocolates here and it is very useful (there are also interesting taste tests on that site)
- Make designs with a fork or toothpick, or drizzle chocolate on.
And now you have your very own Homemade Candy Bars!
Enjoy your homemade Twix Bars!