Friday, June 21, 2013

Peanut Butter Caramel Twix Bars

Yes, you read that correctly. Peanut Butter Caramel Twix Bars, it's happening. So decadent, so delicious. While mine didn't cut as neatly as these pictured below even though I followed the recipe to a T and let them sit in the refrigerator overnight. However, that doesn't just change how delicious these were, just be ready for a wee bit of mess.


Peanut Butter Caramel Twix Bars - Averie Cooks

Peanut Butter Caramel Twix Bars from Averie Cooks


For the shortbread crust:

1/2 cup unsalted butter, extremely soft (1 stick)
1 cup all-purpose flour
1/3 cup confectioners' sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract

For the peanut butter filling:

2 tablespoons unsalted butter, melted
1 cup creamy peanut butter 
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract

For the caramel layer:

about 8 ounces caramel sauce

For the chocolate layer:

1 1/2 to 1 3/4 cups semi-sweet chocolate chips 
3 tablespoons vegetable shortening


Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil leaving overhang, spray with cooking spray; set aside.

For the shortbread crust:

Combine all ingredients in a medium mixing bowl, cutting in the butter with a pastry cutter, wooden spoon, or your fingers until until a sandy, crumbly mixture forms. Transfer crumbly mixture to prepared pan and using your fingertips, press crumbs down to form an even flat layer of crust. Pierce crust with a fork haphazardly in a dozen places so steam can escape while it bakes. Bake for 12 to 15 minutes, or until crust has just barely set. It should not be golden or browned at all, it should still be white, but crusted over and set. While crust bakes, make the filling.

For the peanut butter filling:

Melt the butter in a medium microwave-safe bowl, about 1 minute. Add the 3 remaining ingredients and stir until smooth. Spread over crust. Crust does not have to be cool, and spreading it while crust is still warm is beneficial. The filling is thick and resists being spread, but take your time and either push it into place with your fingers, use a spatula, or knife, taking care not to rip the crust while spreading the filling.

For the caramel layer:

Pour caramel sauce over peanut butter. It should smooth out on its own but if necessary, spread it into corners and sides of pan with a knife.

For the chocolate layer:

Combine the 2 ingredients in a medium microwave-safe bowl and heat to melt, about 1 minute. Stop to stir and heat in 15-second bursts until mixture can be stirred smooth. Pour chocolate over caramel layer and if desired, smooth it very, very lightly with an offset spatula or knife.

Cover pan with aluminum foil (to prevent fridge smells), and place pan in the refrigerator for at least 3 hours, or overnight, before lifting out with foil overhang, and slicing and serving.

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