Gluten free twix bars

I made these for my Aunt  who is gluten intolerant and hasn’t had a twix bar in years. So I found this recipe here: http://www.kingarthurflour.com/recipes/thousand-dollar-bars-recipe
And modified it a bit. These are really great snack to share with friends and this recipe makes a lot. 

Twix Bars 

shortbread layer
1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups All-Purpose Flour (I used Pamela's gluten-free flour)

caramel layer
1 1/2 cups caramel, cut into small chunks
3 tablespoons heavy cream

chocolate layer
2 cups chopped milk chocolate or dark chocolate, melted

Preheat oven 300 F. 

Beat together butter, sugar and vanilla. Add in flour and keep beating on medium speed till it all comes together. 
Butter a 9” X 13” pan or line it with parchment paper (I’ve done both now and they both work well). Then press the dough into the pan with lightly floured fingertips. Prick the crust all over with a fork to prevent air bubbles. 
Bake the crust for 35 to 45 minutes or until lightly golden brown on top. 
Remove from the oven and let it cool completely before the caramel layer. 

Caramel Layer
Melt the caramel chunks with the heavy cream in a saucepan on low heat. When the caramel is smooth (free of lumps, this can take about 5 minutes or less) pour it over the cooled crust and spread out evenly. Then allow the whole thing to cool completely in the refrigerator, till the caramel is firm. This may take about 30 minutes. 

Chocolate Layer
At this step you have some choices you can choose to cut the caramel and crust layers into small strips (like the size of twix bars) or leave it in the pan. Melt the chocolate in the microwave for 50 seconds then remove and stir. Put back in the microwave  for 10 second intervals till all the chocolates are melted and smooth. Pour the chocolate on top of the caramel. Or if you have cut it into strips dip them into the chocolate (you might need more chocolate if you choose to dip). 

Let cool (can take 30 minutes in the refrigerator) and cut up and serve.

No comments:

Post a Comment