The most amazing Homemade Twix Bars

Ingredients:

• For the Cookie part:

1 cup (2 sticks) salted butter, at room temperature

1 cup confectioners’ sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

• For the Caramel layer:

2 cups caramel, cut into small chunks

3 tablespoons heavy cream

• For the Chocolate layer:

3 cups chopped milk chocolate, melted

1 tablespoon vegetable shortening (if the chocolate is too thick)

Directions:

Preheat your oven to 300F. Spray a 9 x 13 inch pan lightly with cooking spray, or line with parchment paper, and set aside.

In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

Take the dough, it will be somewhat stiff, and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes.

Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

Melt the milk chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it.

After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into “fingers”. Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

OR

Pour chocolate evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut bars into 2 x 2 squares to serve.

The second option is easier and quicker than the first one, but both ways will give you the yummy treat!

It’s best to store bars in the refrigerator.

ENJOY!!!

Reposted from an amazing foodie - "firefly kitchen recipes"