Adult Trick or Treats: Twix Bar Recipe

 The problem with Halloween is when you ring the doorbell of your neighbors and your license reflects your age varies somewhere around 33....generally the candy is sparse.  So, I think it's time to start a tradition where adults aren't overlooked on a holiday that provides the world's children with approximabely 476 pieces of sugar.  After all, we are the ones that spend the day with the products of all that sugar consumption.  This year, I made some Twix for my friends.  I bagged them up in these little bags with crepe paper/scrapbook paper, the ever precent spider ring and a ticket....not sure what carnival they will be good for, but....my friends will be ready.  I saw this adorable packaging idea at thepinkcouch. 
As for the twix recipe, f you like shortbread, these are for you, they are probably a little less sweet than the traditional twix, but it was really easy and a very tasty cookie.  There are ton of recipes out there, but I found this one on insidebrucrew.

Twix Bar Recipe

Twix Ingredient

Crust:  2 1/2 c. flour, 1/2 c. sugar, 1 c. butter (room temp/soft)

Filling:  1 c. brown sugar, 4 T. corn syrup, 1 c. sweetened condensed milk, 1 c. butter

Chocolate Layer:  2 c. chocolate chips, 2 T. shortening

Twix Instructions

Crust:  Crump all ingredients together (I used a fork, but it still looked like this...





 Press this into the bottom of a 13/9 inch pan that you line with foil, spray the foil with cooking oil. 
Bake for 350 degrees for about 18 minutes. 
Caramel Layer:  Combine all the ingredients in a saucepan.  Bring to a boil (this happened quickly for me) and stir CONTINUOUSLY for 5 minutes (it will burn quickly if you don't do this).  Remove from heat.  Stir until the mix starts thickening (took just about a minute for me).  Pour over the crst and let it cool some.

 Chocolate Layer:  Melt chocolate and shortening in the microwave.  I heated it for 30 seconds.  Stirred.  Heat another 20 seconds, stir, stir, stir and it was smooth and ready to go.  Don't overhead, baking chocolate burns really quickly.  Smaller heating intervals is better.  I poured it over the top and spread it across the caramel layer. 

 I put it in the fridge for about 45 minutes to speed the chocolates hardening, and then I pulled the entire dish out without any problem (much easier to cut this way).

 And.....here she is....treats for friends above the age of 14.