Sunday, March 14, 2010

(TWIX COPYCAT) CHOCOLATE-CARAMEL-SHORTBREAD COOKIES

A few days ago, I spotted an intriguing recipe on someones web page, however, in my haste I didn't take note of who's page it was (thank you to everyone who helped with page suggestions). Instead I found a similar recipe and gave it a try (with a couple minor changes). My first "taste testers" were a group of old grizzled snowmachine groupies in Hubby's shop and the treats disappeared instantly.


Next, I made some to take to our granddaughters 14th birthday party; they were a hit there as well. It is unfortunate that these cookies are called Twix cookies, because they are vastly better than ANY Twix candy bar I've ever eaten. There is a sweet crispy shortbread cookie base, topped with a nice thick layer of caramel made from sweetened condensed milk, and then they are topped with your favorite flavor of melted chocolate. These cookies are totally addicting and the recipe is going straight into my FIVE STAR recipe folder.

COOKIE BASE
1 cup cold butter
2 generous cups all purpose flour
heaping ½ cup brown sugar (I used dark)


Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear.


Press this mixture into a parchment paper lined 9x13 baking dish (I left the ends of the parchment paper long, so I could grab them and lift the final product out of the pan for easier cutting). Bake in preheated 350F oven for 20-25 minutes or until edges are light golden. (see note below)

While the crust is baking, make the caramel filling:
.
¾ cup butter
generous ½ cup brown sugar (I used dark)
3 tablespoons Karo corn syrup
14 ounce can sweetened condensed milk (not evaporated)
.
In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. See note below for burner temperature suggestions. Reduce heat and simmer for 6-8 minutes, stirring constantly. Pour over pre-baked cookie base. Refrigerate until caramel layer is cold and firm to the touch.
.
Melt 12 ounces of your favorite flavor chocolate (I used milk chocolate) + a teaspoon of butter. Stir until smooth and pourable (I just melted mine in the microwave for 60 seconds). Spread over cooled caramel and return to the fridge to let the chocolate set (I actually speed set mine in the freezer).
.
Cut into small squares and serve. These are really rich, so I cut them into squares just a little bigger than 1" x 1".
.
NOTE: The recipe calls for "2 generous cups of flour"...whats up with that? I measured my flour and sugar in the standard way then added a tablespoon extra per cup. I'm not sure if that is what the original recipe meant, but it worked well for me.
.
NOTE: The ingredient amounts for the cookie crust are way off track in the original recipe. I only used about 2/3 of the crumbs for the cookie base and it was perfect. If you like a thick cookie base, use all of the crumbs.
.
NOTE: My burner settings go from 1 to 10. I brought the caramel ingredients up to a boil at setting 8 (medium high), then quickly turned it down to setting 5 (medium) for a couple of minutes, and finally ended up on setting 3 (low); cooking for a total of 6 minutes. The caramel will be pretty thick, so keep reducing the heat until the caramel. The caramel traps and holds the heat for a long time, so start turning down your burner before it gets to that wild-boil stage.
.
NOTE: I found this recipe (dated 2008) on a web page called The Domestic Side of Life.

21 comments:

Miss Meat and Potatoes said...

Oh my goodness. These look fantastic. I bet they knock the candy bars out of the park!

Future Grown-Up said...

This I need to try. I have a feeling I would never go back to the candy bars again.

Laura said...

I hope I was able to help! These look so fantastic Coleen, will be on the list of must MAKE-wait what am I saying must not make must not make must fit into smaller jeans!!

Cristine said...

Those look amazing! I would love a heaping plateful of them!

Ingrid said...

My one twin, Devon would love this. Twix is one of the only candy bars he'll eat and you did say this was waaaay better.
~ingrid

Julie said...

Better than a twix? I'd be in serious trouble cause I love me some twix! Looks over the top amazing!

Krista said...

Twix is in my top 3 when it comes to candy bars. I bet these are SO good. I can't wait to try them. : )

Sonia (Nasi Lemak Lover) said...

This looks great!

Mary said...

wow can't resist in front of of this treat|!

betty r said...

Great recipe and I love the new header!

Debbie said...

Oh yummm...they look delicious!

teresa said...

a fabulous treat!

Leslie said...

They look like a hit to me too!!!

Lynda said...

Another bookmarked recipe! I adore Twix bars so I have to make these-thanks Coleen!

SonyaAnn said...

Looks Heavenly and to Hell with the diet!

Monica H said...

I bookmarked a recipe a while back for Twix bars but it's different than this one. Both look great though. I'm not much of a candy eater but I love Twix!

Diana's Cocina said...

These look good. I will have to give them a try.

Katy ~ said...

Now all Sweetie-Pi would just LOVE these. Perhaps if he eats his vegetables I'll make these for him for Easter! Okay, perhaps, I will anyway because I'm nice like that, grins.

rebecca said...

love, love, love this recipe! my family thinks that i am the greatest thing since sliced bread these days. now i find them sneaking onto your blog, looking for new recipes to try.
thank you so much for this recipe. i'm a hero now!

Anonymous said...

These are called Millionaire Shortbread in England :)

Jackie said...

I made this recipe the other day and it is fabulous! It's similar to the one I usually make but has a much nicer cookie crust. The brown sugar makes the difference. I halved the crust and pressed it into a 9 inch pan and poured the whole recipe of caramel over top. Added a thick layer of milk chocolate too. My husband can't stop eating it! Your recipes always turn out great. Thanks for sharing.