It's officially the week of Halloween!!!
In celebration, I'm sharing this super fun recipe for
Homemade Halloween Candy!
Everyone has a favorite Halloween candy - and mine happens to be
the crispy, caramel-y, chocolatey Twix bar. (What's yours?!)
These homemade bites of goodness taste just like the real thing, and they're such
a yummy alternative to store-bought candy. Plus, baking & assembling them
is a fun (and surprisingly simple) little Halloween activity, for all ages!
{This recipe & photography is also being shared with Lexi of Glitter, Inc.
For additional photos, be sure to click here!}
~INGREDIENTS~
For the shortbread
layer…
1 stick of softened butter
¼ cup sugar
1¼ cup flour
1 tbsp. milk
½ tsp. vanilla extract
A pinch of salt
Preheat your oven to 350 F, and prepare an 8x8 inch pan by greasing
and lining the bottom with parchment paper.
(I used a cake pan, since I don't have an 8x8 for some reason...
It worked fine, though - just trimmed off the rounded edges!)
In a bowl, cream together the softened butter and sugar
using an electric mixer.
Once smooth, slowly incorporate the flour. Lastly, add
in the milk and salt.
The dough will be very crumbly, (this is normal!)
Pour dough into the greased pan, and press down
until packed in tight.
Bake for about 20-25 minutes, until golden brown.
Once the shortbread is cooled, remove it from the pan and
use a sharp knife to
slice about 18 rectangles. (They don’t have to be perfect!)
Line them up on a parchment lined
baking sheet.
For the caramel layer…
About 20 unwrapped caramel squares (Kraft works well)
1 tsp. cream, or milk
Next, unwrap and microwave the caramels and cream, until
melted.
Using a spoon, carefully spread caramel onto the tops of each
shortbread rectangle.
(It helps if you
let the caramel cool slightly after melting so that
it doesn’t run off the
sides of the shortbread.)
Place the caramel-layered shortbread into the freezer for about 5 minutes to set.
For the chocolate coating…
1 (11.5 ounce) bag of milk chocolate chips
2 tsp. coconut oil (optional)
While they are chilling, microwave the chocolate chips and
coconut oil in 30-second increments, until melted.
Remove the caramel shortbread from the freezer.
Flip each of
the cookies over, and spread a thin layer of chocolate on the bottom.
Place the chocolate covered bottoms down onto the parchment paper,
and refrigerate for another 5 minutes until the chocolate is set.
Finally, spread a thin layer of chocolate on the top and sides
of each caramel shortbread cookie—in order to completely coat them.
For decorating…
Halloween sprinkles (optional)
Place them back onto the tray, decorate with each
with Halloween sprinkles, and chill.
Cover and store in the fridge or freezer until you’re ready to eat them!
You could also wrap each individually and give them away to friends.
Sharing is caring! :)
Little side note...
(The only issue I had
with this recipe is that the shortbread was not as crisp as an original Twix
bar. To fix this, you could bake the shortbread off for another 5-10 minutes
after slicing, like you would biscotti, to make it extra crisp. They’re still
delicious either way, though!)
~INGREDIENTS~
{Makes 18 "fun size" Twix bars.}
For the shortbread
layer…
1 stick of softened butter
¼ cup sugar
1¼ cup flour
1 tbsp. milk
½ tsp. vanilla extract
A pinch of salt
For the caramel
layer…
About 20 unwrapped caramel squares (Kraft works well)
1 tsp. cream, or milk
For the chocolate
coating…
1 (11.5 ounce) bag
of milk chocolate chips
2 tsp. coconut oil (optional)
For decorating…
Halloween sprinkles (optional)
enjoy*