{ Homemade Halloween Candy: Twix Bars }

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.}