I was invited to join Weekend Blog Showcase…where bloggers feature a recipe from another blog each weekend. I was already planning to try Danielle’s Better Than Twix Bars
so it was an easy decision! Danielle is an awesome baker…her decorated cookies are breathtaking!!! She inspires me with each of her posts.
I adapted her recipe by cutting it in half and making in an 8 x 8 inch pan versus a 9 x 13. They are super yummy…just don’t goof up like I did and only add a 1 1/2 teaspoons of cream! For the sake of our dental work, they will not be refrigerated!!
Better Than Twix Bars…recipe from my friend, Danielle
1 stick (4 ounces) butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup flour
10 ounces caramels, unwrapped (I used 35 Brach’s Milk Maid Caramels)
1 tablespoon, plus 1 1/2 teaspoons heavy cream
8 ounces milk chocolate
1 1/2 teaspoons vegetable shortening (I used vegetable oil), optional
Preheat oven to 300º. Line 8 x 8 inch pan with nonstick foil or greased regular foil.
Beat together butter, sugar and vanilla. Add the flour. Press evenly into pan…you may need to flour your fingers to prevent sticking. Prick crust with fork. Bake 35-45 minutes till crust is golden.
Immediately after removing crust from oven, run knife around edges to loosen crust. Cool completely.
Melt caramel and cream gently in microwave or in saucepan over low heat till smooth. Pour over cooled crust and chill for 30 minutes.
Gently melt chocolate in microwave or in double boiler over low heat. Add shortening or oil if too thick to pour. Pour over chilled caramel and spread to edges. Chill till chocolate is well set. Cut into squares to serve. Store covered in refrigerator, but remove a few minutes before serving.