I’ll be dressing up for work today & posting on instagram so be sure to check that out here. Halloween, Easter & Valentine’s Day are probably the top three holidays that I associate with candy. It seemed only fitting to pair up with the folks at Chocoley to bring you this post for homemade twix. Once I figured out what I was doing I had a lot of fun making these (& eating the leftover chocolate out of the bowl!). Plus, I got to try out Chocoley’s Caramel which is pretty much the best way (in my opinion to make caramel - because it’s already made!) & it’s super easy to work with. There was no sugar burnt in my kitchen attempting to make caramel because this stuff is perfect right out of the container. I made my cookies from scratch using Ina Garten’s Shortbread Cookie Recipe but I think if you wanted to use graham crackers or villa wafers as your cookie they would work great too - your twix just might be a little bit bigger or a different shape (round!). All worth giving a shot.
I think I may love these little wrappers Chocoley sent me the most. They make me feel like I made some legit candy bars.
Have a spooktacularly sweet day!
Ingredients for Shortbread Cookie (adapted from Ina Garten’s Shortbread Cookie Recipe):
- 1/2 pound unsalted butter, at room temperature
- 2/3 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 cups plus 2 tablespoons all-purpose flour
- pinch of salt
- 1/3 container Chocoley Caramel
- 3 tablespoons cornstarch (optional for working with the caramel)
- 1 lb Chocoley Bada Bing Bada Boom Candy & Molding Formula in Milk Chocolate
- In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
- Add the vanilla.
- In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
- Mix on low speed until the dough starts to come together.
- Dump onto a surface dusted with flour and shape into a flat disk.
- Wrap in plastic and chill for 30 minutes. Meanwhile pre-heat your oven to 350.
- If using a silicone candy mold tray push small pieces of the dough into the bottom of each candy bar mold. The dough should fill about 1/4 of the height of the mold. Place the silicone mold on a cookie sheet so that it doesn’t wobble in your oven.
- Or if you don’t have a mold, roll the dough 1/2-inch thick, cut either with a knife or a cookie cutter shape & size of your choice (note: this will dictate the size of your twix - if you want bigger twix cut bigger cookies if you want smaller ones, cut smaller). Place the cookies on an ungreased baking sheet and sprinkle with sugar.
- Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature (if using the candy mold - wait until these are entirely cool in the mold otherwise they may crumble - like they did for me!).
Make the Twix!
- Heat an inch of water in a pot. Create a double boiler by placing a glass bowl on top of the pot making sure the bottom does NOT touch the water. Once the water comes to a boil, turn the heat off. Add the bag of chocolate to the bowl (don’t get any water in it or the chocolate will cease up). Stir with a rubber spatula until all the chocolate has melted.
- Remove the bowl of chocolate from the pot & place on your working space.
- Tear off small piece of the caramel, using cornstarch on your hands if it gets too sticky. Roll into small logs, roughly the size of your cookies.
- Place one caramel log on top of the cookie & press down so that the caramel covers & adheres to the top of the cookie.
- Dip the caramel covered cookie in the chocolate & cover it with chocolate on all sides. This may get messy with your hands so you can try using a fork - I just used my fingers.
- Press the chocolate covered twix back into the clean & dry mold you used to bake the cookies in. Spoon more chocolate on if there are any bare spots. Use a knife or off-set spatula to even the chocolate with the top of the tray to make a smooth bottom. Continue to do this for all of your twix bars.
- If you’re not using a mold let your chocolate covered twix bars cool on a parchment covered plate or tray.
- Refridgerate finished twix to set them completely for about 10 minutes in the fridge or until the chocolate looks & feels hard.
- Pop twix out of tray & wrap with these adorable foil wrappers!
- Share with your favorite trick or treaters!