Currently reading: Doomed (Damned #2) by Chuck Palahniuk
“How I came to escape is, as per custom, on All Hallow’s Eve the entire population of Hades returns to Earth to forage for salted nut clusters and Raisinette from dusk until midnight. I Was thus gainfully occupied, scavenging suburban neighborhoods for Twixes and Almond Joys to enrich the treasury of Hell, when a breeze carried my name out of the nighttime distance.”
It’s Halloween. And you know what that means? It’s time for CANDY! Chocolate or gummies, hard candy or taffy, nuts or not are the only decisions of the night. Caramel, chocolate, toffee, and shortbread are one of the better combinations on offer this night, but you really can’t go too wrong with anything you get in your trick or treat basket. Well, other than raisins.
Fancy Caramel Toffee Shorbread aka Twix Bars by Endless Simmer
- ½ cup butter, melted
- ½ cup brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¾ cup flour plus 2 tablespoons
- ½ cup toffee chip
- 1 cup sugar
- 6 tablespoons water
- 4 tablespoon butter
- ¼ c heavy cream
- 1/4 teaspoon salt (optional, for salted caramel sauce)
- 6oz chocolate
- 1 teaspoon corn syrup
- 5 tablespoon butter
To make chocolate chip cookie layer
- Melt butter and let cool to warm. Add in brown sugar and mix to combine. Add in egg and vanilla extract and mix to combine. Add in flour and food to combine. Fold in toffee bits and combine. Pour mixture into pan and flatten top to a smooth finish. Bake at 350 degrees F for about 12-15 minutes. Remove from oven and set aside to cool.
To make caramel layer:
- Place sugar and water into a saucepan over medium low heat and stir until the sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
- Once sugar has dissolved increase heat to high.
- At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
- After 3-4 minutes the mixture will turn from light amber to medium amber. Add the butter and heavy cream and stir to combine. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
To make chocolate layer:
- Place all ingredients in a heat proof bowl set over simmering water. Stir until melted. Pour mixture on top of cooled bar, using an offset spatula evenly spread chocolate layer.
- Pour cooled caramel on shortbread. Pour chocolate on top of caramel, using an offset spatula evenly spread chocolate layer to a smooth finish.
- Transfer fully assembled bars to refrigerator to chill until chocolate has set.
- Cut to desired size and serve.
- I used a 14×4 tart pan, but an 8×8 pan will work just as well.
- I would not recommend using store bought caramel, as it’s generally made with more of a pouring consistency; and therefore, will not hold up well in terms of body and shape for cutting into bars.
- If you are making caramel for the first time, make sure to read this post for a step-by step tutorial to making homemade caramel.
- For this recipe, make sure to add the butter and cream at the medium amber stage to keep the caramel on the softer side.
- Bars are best eaten the same day within a day or two.