Ingrédients pour Twix Bars
- Brown Sugar
- White Sugar
- Milk
- Club Crackers
- Graham Cracker Crumbs
- 2 cups (4 sticks) unsalted butter
- Peanut Butter
- Chocolate Chips
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Comment préparer Twix Bars
- Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to lift out the finished bars.
- **Make the shortbread:** In a medium bowl, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy. Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract. In a separate bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until lightly golden.
- **Make the caramel:** While the shortbread is baking, combine 1 cup granulated sugar, ½ cup light corn syrup, ¼ cup water, 4 tablespoons unsalted butter, and ½ cup heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring constantly, until the sugar dissolves. Continue to boil, without stirring, until the caramel reaches 245°F (118°C) on a candy thermometer (firm-ball stage). Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the caramel evenly over the baked shortbread crust.
- **Make the chocolate topping:** Melt 12 ounces milk chocolate chips with 2 tablespoons vegetable oil in a double boiler or in the microwave in 30 second intervals, stirring until smooth.
- Spread the melted chocolate over the cooled caramel layer.
- Refrigerate for at least 2 hours, or until the chocolate is set.
- Once set, lift the bars out of the pan using the parchment paper overhang. Cut into bars and enjoy!
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
1569g
Fat
544g
Carbs
156g
