So Brad LOVES Twix bars and I tried these puppies out for his birthday in March. They were super delish. I had originally intended to do it the fancy way like the picture and cut them into sticks and then dip them in chocolate individually but ran out of time so I just simply poured the chocolate while they were still in the 9x13" pan and cut them into squares. No matter which you do they are quite heavenly. I recommend letting them fully cool before eating as well or else the shortbread is a little crumbly. Thinking about these again makes my mouth start to drool a little....
http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe#
http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe#
Thousand Dollar Bars
Shortbread layer
- 1 cup (2 sticks) salted butter, at room temperature
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 2 cups King Arthur Unbleached All-Purpose Flour
Caramel layer
- 2 cups caramel, cut into small chunks
- 3 tablespoons heavy cream
Chocolate layer
- 3 cups chopped milk chocolate or dark chocolate, melted
- 1 tablespoon vegetable shortening (optional)
Directions:
1) FOR THE CRUST: Preheat your oven to
300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with
parchment, and set aside.
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2) 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 as you continue to beat at medium
speed.
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3) Take the dough (it will be somewhat
stiff) and press it evenly into the pan. Lightly flouring your
fingertips will help with any sticking.
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4) Prick the crust all over with a fork.
The holes will allow steam to escape and the crust will bake evenly with
fewer bubbles.
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5) Bake the crust until it's lightly golden
brown on top and the edges are deeper golden brown, about 35 to 45
minutes. Remove from the oven and immediately run a knife around the
edges to loosen the crust. Set it aside to cool completely.
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6) FOR THE CARAMEL LAYER: Melt the caramel
and cream over low heat in a small saucepan. Pour the caramel over the
cooled crust and set in the refrigerator for 30 minutes to chill and
firm up.
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7) FOR THE CHOCOLATE LAYER: Melt the milk
or dark chocolate slowly in a double boiler or over very low heat. If it
seems very thick, add a tablespoon of shortening to thin it. Pour
evenly over the chilled caramel layer and spread to cover all of the
caramel. Return to the fridge until the chocolate is well set. Cut into
2" x 2" squares to serve. It's best to store these bars in the
refrigerator.
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8) These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. |
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