IT’S TIME FOR THE SECRET RECIPE CLUB REVEAL AGAIN!!! FOR THE SECRET RECIPE CLUB, EVERYONE IS GIVEN THE NAME OF A BLOG (SECRETLY) AND YOU CHOOSE ONE RECIPE TO MAKE FROM THAT BLOG. THEN, EVERYONE POSTS AT THE SAME TIME ON THE SAME GIVEN DAY….TODAY!!!! IT IS FUN TO DISCOVER WHO HAD YOUR BLOG AND TO REVEAL THE ONE YOU WERE SECRETLY BAKING/COOKING FROM ALL ALONG!
I GO CRAZY WHEN I RECEIVE MY NEXT BLOG ASSIGNMENT. SO RIDICULOUSLY EXCITING TO PERUSE THE OTHER BLOG AND DECIDE WHAT I’LL MAKE!
THIS MONTH, I RECEIVED MELE COTTE!
IT WAS NOT AN EASY TASK TO CHOOSE A RECIPE, BUT THEN I SAW IT! THE TWIX BARS WERE SCREAMING MY NAME!!! IT CERTAINLY HELPED THAT CHRISTINA’S PHOTOGRAPHY IS JUST BEAUTIFUL! MY ORIGINAL TWIX BAR RECIPE HAS RECEIVED RAVE REVIEWS OVER THE YEARS. THAT MADE ME EVEN MORE EXCITED TO TRY A DIFFERENT VERSION. REALLY, WHEN RECREATING A TWIX BAR….YOU CAN’T GO WRONG! HIGHLY RECOMMENDING THIS SCRUMPTIOUS MASTERPIECE OF A BAR!
RECIPE-VERY SLIGHTLY ADAPTED FROM MELE COTTE
1 ¼ all purpose flour
½ cup unsalted butter
¼ cup sugar
2 tsp. vanilla extract
¾ cup unsalted butter
½ cup sugar
¼ cup dark corn syrup
1 14- oz. can sweetened condensed milk
10 oz. bittersweet chocolate-I used 10 OZ HERSHEY BARS
Preheat oven to 350°F. Line 8 inch pan with nonstick foil.
Combine butter, flour, sugar and vanilla in a large mixing bowl. Beat for 1 minute on medium speed until the batter starts to come together. While together, but still crumbly, transfer dough into the prepared pan and press evenly to make the base. Bake for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, dark corn syrup, and condensed milk in a medium saucepan over medium-low heat. Stir frequently. Once the sugar dissolves, increase heat and bring milk mixture to a boil, then reduce heat back to medium-low heat. Cook, stirring frequently, for 8-10 minutes until the mixture becomes thick and begins to pull away from the sides of the pan.
Pour over the baked shortbread base and let cool for 15-30 minutes. Place in the refrigerator to cool, and firm, completely.
Once firm, melt the chocolate in the microwave. Cool slightly. Carefully pour over the caramel. Use an off-set spatula to even the layer and make any desired pattern.
Chill to set. Cut into desired bars. Store in an airtight container for up to a week. Makes about 16, 4-inch sticks.