It’s almost halloween. So I know you’re gorging on candy.
Or maybe you’re one of the smart ones, and you’re waiting until November 1st, when it all goes on sale, to stock up. Or you’re the lazy one, and you’re waiting until your son/daughter/friend/sister/brother/roommate/random person goes trick or treating and you plan on stealing all of their candy. Sorry, I mean, “testing to make sure it’s safe”. Either way, it’s a candy kind of a month.
So, I really don’t think I need to work real hard to convince you to make these. But I’ll try anyways. One. Holy crap they are delicious. Seriously. So freakin delicious. They blow Twix out of the water. Seeerriiouussllyyy. Also. They’re easy. Easy Peasy. Promise. They’re a little gooey. Ok fine, they’re a lot gooey. But that just means they’re a bit difficult to share…
Better- than Twix (cookie crust from Bakers Royale)
- 1 cup (2 sticks) unsalted butter, softened (plus 1/2 tbsp for chocolate)
- 2 cups flour
- 1/4 cup powdered sugar
- 1 cup + 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1 tbsp salted butter [if you’re like me and rarely buy salted butter except for the expensive stuff from Naked Cow Dairy that I use only when I can eat it plain..er.. on toast..You can use regular butter here and a hefty pinch of salt. I’ll tell you when]
- 6 oz chocolate [I used half super dark and half milk chocolate and highly recommend you do the same.]
- For the Shortbread: Preheat oven to 350F. Line an 8X8 pan with parchment paper so it overlaps on two sides. Cream together 2 sticks of unsalted butter with 1/4 cup powdered and 1/4 cup regular sugar until smooth and creamy. Mix in vanilla extract. Stir in flour and 1/4 tsp salt. Dump this mixture into prepared pan and press to fit pan. If you feel it’s too soft and starts to get greasy, stick it in the fridge for 15-30 min or so until firmer.
- Poke a few times with a fork, then bake for 10-20 minutes [the recipe I used said 8-12, but mine took at least 25, so start checking yours early, but the edges should start to just barely brown before it’s done]. Allow to cool, then stick in fridge to cool completely while making caramel.
- For the caramel: In a large , heavy bottomed saucepot, heat the sugar over medium heat until it starts to melt. I stir mine like crazy because my pots stink. Technically, you’re supposed to leave it alone until it really melts. But honestly, it doesn’t matter if it clumps up I’ve found, just keep cooking it until it all melts. Number one rule of caramel is Don’t Freak Out. And Don’t Let it Burn.
- Once the sugar is melted, it will start to turn golden brown. Whisk it constantly until it turns a deep deep golden brown and gets close to the point of smoke. Just keep your eye on it, you’ll smell it when it’s done. It will smell exactly like heaven. When it gets to this point, take it off the heat and stir in 1 tbsp salted butter [if you don’t have salted, used unsalted with a hefty pinch of salt. trust.] It will hiss and spit. Then, slowly pour in the cream. It might separate. Don’t. Freak. Out.
- Put the caramel back on the heat and stir it constantly until you have a creamy, thick, awesomely delicious caramel sauce. Allow to cool to at least room temperature before pouring on top of cooled cookie crust. Then stick it in the freezer for at least 30 minutes before pouring on chocolate.
- For the Chocolate: Melt 6 oz chocolate with 1/2 tbsp unsalted butter either over a double boiler or [slowly!] in the microwave. Pour melted chocolate over caramel and stick in the fridge to set. I highly recommend scoring the chocolate before it sets, which I clearly did not do, and will make it much easier to cut.
- These things are crazy sticky! [meaning, if you know how to make caramel less messy..please help?] Mine are individually wrapped up in parchment and shoved in the freezer. Where I will continue to eat them for weeks..and weeks..yumm
Happy Halloween!! What’s your number one favorite candy?? Twix is pretty high on the list for me..but I’ve got another candy coming up this week too!