Homemade Twix Bars with Potato Chip Salt
Chocolatey, caramelly homemade Twix Bars with Potato Chip Salt are the perfect food for book clubs reading Dear Edward! If you're looking for food suggestions, look no further!
Ingredients
Shortbread Layer
- 1 cup butter softened
- 2/3 cup granulated sugar
- 2 1/4 cups flour
- 1 egg yolk
- 1/2 tsp vanilla
- 1/4 tsp salt
Caramel Layer
- 2 - 11 ounce bags of caramels
- 1/2 cup heavy cream
Chocolate Layer and Garnish
- 2 cups semi-sweet chocolate morsels
- Potato Chips optional garnish
Instructions
For the Shortbread:
- Preheat oven to 325 degrees.
- Cream the butter in a mixer with the paddle attachment for about 2 minutes.
- Mix the sugar and flour together in a bowl.
- Slowly add the sugar/flour mix into the mixer while running on low speed. Continue mixing until a crumble is achieved.
- Add the egg yoke and vanilla into the mixer and continue mixing for about a minute more. You do not want to over mix and lose the crumble texture.
- Pour out into a parchment lined 13 x 9 baking pan.
- Press the crumble down into an even layer of about 1/2 inch thick, continuing until the dough is compact and no longer appears crumbly on the top.
- Bake for 30 minutes or until light golden on the top. Remove and allow to cool.
For the Caramel:
- In a heavy bottom sauce pan, melt the unwrapped caramels and the half cup of cream together over medium low heat. Stir continuously to ensure the caramel doesn’t burn. When smooth, remove from the heat.
- Immediately pour over the cooled shortbread while still in the 13 x 9 baking pan.
- Place the pan in the refrigerator for one hour to allow the caramel layer to harden before adding the chocolate (otherwise the caramel and chocolate will mix and not layer).
For the Chocolate and Garnish:
- Melt the chocolate using either a double boiler or the microwave. I always burn chocolate in the double boiler, so I used the microwave, heating for 30 seconds and stirring. Continue heating for 15 second intervals with additional stirring in between until a few lumps are left. The lumps should melt as you continuing stirring. Make sure the chocolate is smooth.
- Pour chocolate over the caramel layer and use a silicone spatula to smooth it to the edges.
- Refrigerate for 30 more minutes to set before cutting with a knife into squares. *See step 15.
- If adding the potato chips, crush about 10 potato chips in a ziploc bag until the bits are about the size of sea salt. Sprinkle across the tops of the bars before cutting.
- Refrigerate in a tightly closed container until an hour before you are ready to serve. Set out for one hour to come to room temperature and allow the bars to slightly soften before eating.
