PEANUT BUTTER TWIX RECIPES

Steps:

• 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.)
• Cream together butter, peanut butter, brown and granulated sugars in mixer bowl for approx. 2-3 minutes. Then add egg, vanilla, and milk.
• Combine flour, salt, and baking soda and slowly adding these dry ingredients mixing until just combined.
• Spoon the cookie base into the prepared pan taking a spatula and lightly spreading evenly. Bake 18-25 minutes until an even golden brown.
• 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.
• TOPPING: After the peanut butter base is completely cool begin making the topping.
• 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.
• 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.
• 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.

Steps:

• Spread peanut butter on Ritz cracker; sandwich with second cracker.
• Melt chocolate as directed.
• Dip sandwiches in chocolate. Cool on wax paper.