PICTURE OF TWIX CANDY BAR RECIPES

Steps:

• For shortbread cookie: cream together butter and sugar until light and fluffy.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.
• Separate the dough into halves and wrap each in plastic. Refrigerate until the dough is as firm as a stick of butter.
• Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.
• 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.
• Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.
• 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).
• Pour caramel over the baked shortbread. Put in the refrigerator to harden and set.
• 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.
• For the chocolate coating: Microwave the chocolate at 1 minute intervals while stirring until melted or use a double boiler method to melt.
• Dip the bars into the chocolate.
• 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!
• 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.

Steps:

• Cookie Layer: Place mini marshmallows and cut up slices of 1/2 Cup of the butter in a microwave safe bowl and microwave on high for two minutes. If butter is not completely melted, microwave for an additional 15 seconds at a time until it is. Stir until you have a smooth mixture.
• Pour in Mini Nilla Wafers and stir until they are all completely coated with marshmallow mixture. Butter a 9x13 baking dish and then pour the mixture into your baking dish. Press it down evenly into all of the corners making it as level and even on top as possible. Put it in the fridge to cool while you mix the caramel layer.
• In a heavy 2 quart pan combine 1 Cup of the butter, brown sugar, corn syrup and sweetened condensed milk. Bring it to a boil at just under medium heat stirring constantly. Boil for 5 minutes while continuing to stir preferably with a wooden spoon so as not to scorch your caramel. When five minutes are up, remove from heat and continue to stir/beat with a wooden spoon for an additional 3 minutes. Your sauce will start to thicken up. Remove refrigerated cookie mixture from fridge and pour your caramel sauce on top* and spread it evenly into the corners with a spatula. Place it back into the fridge to cool for at least 30 minutes.
• Place your milk chocolate chips in a microwave safe bowl and microwave on high for 1 1/2 minutes. If not melted, microwave for an additional 30 seconds at a time until they are melted. *The chips will not completely lose their shape when done so keep test touching the top chips to see when they are really soft and melted before you start another 30 seconds!* Stir in 2 Tablespoons of the butter until it melts and your chocolate is a good spreading consistency. (NOTE: I've had a few of you let me know that your chocolate "seized" when you added the butter. I ALWAYS use Nestle brand Milk Chocolate Morsels and have NEVER had it seize up..... - but, a helpful reader said this worked for them - "When I added the butter, the chocolate seized and I had to add vegetable oil to get it unseized." So give some vegetable oil a try if it happens to you too! *Here's another method I found via Cook's Illustrated to fix your chocolate if it seizes: "If your chocolate does seize, add boiling water to it, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth...... - Adding more liquid can actually restore melted chocolate to its liquid state. Stir boiling water into the seized chocolate 1 teaspoon at a time to smooth it out.") Remove your dish from the fridge and spread the chocolate sauce evenly on top making sure to spread it into the corners and as evenly as possible. Put your dish back in the fridge and cool for an additional 30 minutes to an hour. After they are nice and chilled, them cut them into squares and serve!
• Find the recipe online via DreaminginDIY.com