Treat Yourself To These Delicious Homemade Dark Chocolate Caramel Twix Bars

recipes
August 11, 2017

Who doesn’t love a good ‘ole candy bar? There is something so delightfully pleasing about sinking your teeth into a chocolatey sweet bite of perfection. While the list of delicious candy bars are too numerous to count, the ones that rank the highest in my book are the ones that include caramel. The luscious, gooey, buttery flavors that caramel offers are why candy bars such as Twix and Snickers have become iconic treats.

While we have already tried our hand at homemade Snickers (click HERE for recipe), we thought it was time to try out Twix. Let me tell you first hand, this turned out far better than I ever anticipated! Not only are they incredibly simple to create but the flavor is spot on to what you would purchase at your local convenience store. Check out the recipe below to see just how you, too, can make these delightful treats!

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INGREDIENTS:

3 packages of shortbread fingers
1 c. heavy cream
4 tbsp. Unsalted butter
¾ tsp. Sea salt
1 ½ c. dark brown sugar
¼ c. honey
¼ c. water
1 tsp. Vanilla extract
10 oz. dark chocolate, chopped
1 tbsp. Coconut oil

DIRECTIONS:

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Line an 8x8 baking dish with parchment paper. Be sure to leave a little extra paper hanging off the edges. Spray the paper and the sides of the pan with nonstick spray. Lay out the shortbread fingers in an even layer into the dish, nestling them as closely together as possible. Set aside.

To make the caramel, warm the cream, butter, and salt together in a medium pan until the butter is completely melted. Remove the pan from heat. In a separate saucepan, combine sugar, honey, and water. Stir until the sugar is evenly moistened and has formed a thick paste. Scrape down the sides of the pan with a damp spatula so there are no sugar crystals above the surface of the sugar mixture. Do not stir the sugar after this point. Place the pan over medium heat and allow the mixture to com to a boil. Watch closely but still do not stir. You will notice tiny bubbles forming around the edge of the pan. These bubbles will gradually move inward and then the mixture will come to a rapid boil.

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Once the mixture has darkened and smells like caramel, keep a close eye on it. Pull it off the heat 30 seconds after it darkens into that deep amber color. If you’re using a candy thermometer, you can remove it from the heat anywhere between 275 to 320 degrees F. Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently.  The sugar syrup will bubble up and triple in size. Continue whisking until all the cream and butter mixture has been added.

Return the pan to medium heat and once again allow the caramel to come to a boil without stirring. It will eventually darken to a reddish-brown color. You should remove the pan from heat when the caramel reaches 245 to 250 degrees F. If you are not using a thermometer, you can just pull it when you notice the deepening of the color. Be sure to never leave the pan unattended during this process. Once it has been removed from heat, quickly whisk in the vanilla extract. Pour the caramel sauce into the prepared pan, ensuring the coverage of all the shortbread cookies. Spread it quickly if needed. Let the caramel set at least four hours or overnight.

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Once it has completely set, lift the coated shortbread fingers out of the dish by lifting the parchment paper. Transfer to a cutting board. Flip the caramel cookies over so that the cookie side is face up. Cut alongside the edges of each cookie with a sharp knife. Place cut cookies onto a cooling rack and set aside. Melt your dark chocolate and coconut oil in a bowl in the microwave until the chocolate can be whisked and is smooth.

Lay out a large sheet of parchment paper and do your cookie dipping over it. Place one cookie on a fork and emerge it into the melted chocolate, keeping it under until it is completely coated. Transfer to parchment paper and continue the process until all the cookies have been coated. Before the chocolate completely sets, sprinkle a little bit of sea salt atop each cookie for added flavor. Place the coated cookies in a cool area to set. Serve and enjoy!

[Recipe via Shared.]

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