If you love Twix, you?ll flip for these treats. We've cracked the code on tender biscuits topped with gooey caramel -- making them at home really takes them to the next level.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 32 cookies
Number Of Ingredients 10
Steps:
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
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Precious Mackay
[email protected]Overall, I thought these bars were pretty good. I'll definitely make them again, but I'll make a few adjustments next time.
Bryson Hiza
[email protected]The cookie base was a bit dry. I think I'll add a little more butter next time.
Kameron Turford
[email protected]I found the caramel to be a bit too soft. I think I'll try baking the bars for a few minutes longer next time.
mohammad jahid
[email protected]These bars are a bit too sweet for my taste, but they're still very good.
hina rana
[email protected]I'm not a baker, but I was able to make these bars without any problems. The instructions are very clear and easy to follow.
Ismael Vera
[email protected]I made these bars for my kids and they loved them! They're the perfect after-school snack.
Ab ghafar
[email protected]These bars are a bit time-consuming to make, but they're worth the effort. They're so delicious and they're sure to impress your friends and family.
Alieu Joof
[email protected]I've never been a big fan of caramel, but these bars changed my mind. The caramel is perfectly gooey and sweet, and it pairs perfectly with the chocolate and cookie.
Braxton T
[email protected]I made these bars for a bake sale and they sold out in minutes! Everyone loved them.
Cid M. KAMAKEA
[email protected]These bars are the perfect treat for any occasion. They're easy to make, delicious, and sure to please everyone.
Shayne Mead
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The bars turned out perfectly and they were absolutely delicious.
Mugiwara Luffy
[email protected]I've made these bars several times now and they're always a crowd-pleaser. The combination of chocolate, caramel, and cookie is irresistible.
Mobby Musonda
[email protected]These cookie and caramel chocolate bars were a hit at my party! They were so easy to make and everyone loved them.