Hello all! Sorry I’ve been MIA here for a few days now. Things have been uber busy at work and in life. But exciting things are happening, which is all good news! Next week I’m heading out of gloomy, cold Washington, DC for sunny (hopefully) Austin, TX for South by Southwest Interactive. I’m out there for work, so most of the sessions I’m attending will be for that…but oh, don’t you think for a second I’m not sneakin’ in some food sessions if and when I can!! (Not to mention the parties, but whatever, don’t judge me.)
I should also note, that you might be seeing an influx of Weight Watchers recipes here at One Bite. As I’ve mentioned before, Weight Watchers is my go-to program for recalibrating my diet. I’ll admit that I haven’t been working out as much as I should…and maybe enjoying good food and libations a weee bit too often. Either way, it’s time for a reality check. And if my jeans weren’t reality check enough…
Hey! On that note! Here’s a super not healthy, but totally awesome recipe for homemade Twix bars!! :) I may have made these before I decided to truly hunker down on the ‘ol diet.
This recipe is from Claire Robinson of Food Network, and while she calls them Millionaire’s Shortbread, my Great Boss (boss twice removed, not great, like HEY!! You’re awesome! Not that he isn’t awesome…he is. But. You get the point.) proclaimed, upon trying a bite, “These are Twix bars!” And they are.
A note on the caramel layer. Patience young bakers…patience. Just keep that sweetened condensed milk on a low simmer and keep on ‘a stirrin’. That stirring thing is important. The milk will caramelize and “burn” to the bottom of your pan if you don’t keep it in near-constant motion. So get a big glass of wine and think about the work out you’re giving your thumb and forearm.
From Claire Robinson
- 2 sticks butter, cut into small pieces, plus more for preparing pans
- 2 cups all-purpose flour, plus more for preparing pans
- 2/3 cup sugar
- 1/2 teaspoon salt
- 2 (14-ounce) cans sweetened condensed milk
- 2 tablespoons butter
- 3/4 pound good-quality milk chocolate
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite – keep in the refrigerator for a yummy sweet and cool treat!