Wednesday, September 21, 2011

Gluten-free Twix bars

This whole gluten free lifestyle can get to you sometimes. Like checking out at the grocery when you are tired and hungry, and you would really like to just buy the twix bar that is hanging there. The chocolate bar with the cookie crunch... now that is what I am talking about! Even though the world is becoming more and more aware of the gluten problem, I don't see them making gluten free twix anytime soon. So I am doing it myself. I have everything I need after all. I am not about to mass market them, but it is nice to have the comfort food I long for, while making my kids happy at the same time. Give it a try!

Homemade Gluten Free Twix Bars Recipe
Cookie:
1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups all-purpose flour (gluten-free)
1 tsp xanthan gum (omit if you are using a gluten free flour that contains xanthan gum)

For the Caramel layer:
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

For the Chocolate layer:
3 cups chopped milk chocolate, melted
1 tablespoon vegetable shortening (if the chocolate is too thick)

Directions:
Preheat your oven to 300F. Spray a 9 x 13 inch pan lightly with cooking spray, or line with parchment paper, and set aside.

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.

Take the dough, and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 45 minutes.

Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely. WAIT UNTIL COOKIE IS COOL BEFORE CONTINUING.

Caramel: Heat sugar on moderately high heat in a heavy-bottomed 2-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on.
Top Cookies with Caramel (I found it easier to pour it over, because if you try to spread it, it will bring the cookie with it) and put in fridge for 30 minutes to firm up.

I used parchment so I lifted the giant cookie out of the pan and set it on the counter (with the parchment still underneath.

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”. I found this easiest to do by flipping the cookie over, because my caramel was too firm.

Melt the milk 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 the chocolate over the cut cookies that are on parchment and set for several hours.
Store in an airtight container in the fridge.

Taylor was really excited that her dog tots was in the background in this pic, so I had to add it.

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