Twix candy bar cookies. Oh yum! 'Nough said.
*Recipe from the King Arthur Flour website.
1 cup powdered sugar
2 tsp. vanilla extract
2 cups all-purpose flour
2-1/2 cups caramel, cut into small chunks
3 Tbsp. heavy cream
3 cups chocolate chips
1 tsp. canola oil (optional)
For the crust:
Preheat oven to 300F
Spray a 9x13 inch pan with cooking spray, or line with parchment paper. 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 quickly. Take the dough and press it evenly into the pan. Prick the crust all over with a fork - this allows steam to escape so the crust will bake evenly with fewer bubbles. Bake until lightly golden brown on top and edges - about 30-35 minutes.
Remove from the oven and immediately run a knife around the edges to loosen the crust. Set aside to cool completely.
For the caramel layer:
Melt the caramel and cream in a small saucepan over low heat. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to firm up.
|I found these little caramel bits in the baking aisle next to the chocolate chips. They are fab because they do not have wrappers like regular caramels! I used nearly two bags for this recipe.|
Melt the chocolate in the microwave using twenty second increments - stirring every time. If the chocolate seems too thick, add a teaspoon of canola oil to thin it.
Pour evenly over the chilled caramel layer and spread until it covers the entire surface.
Return to the refrigerator (or freezer) until the chocolate is well set. Cut and serve.