Originally, this was a post about homemade Twix and how badly I hate Mondays, but that was before WordPress decided that the world would be better off without my post and deleted it, so now it’s a post about how badly I dislike Mondays and WordPress (and Twix, you don’t want to miss those!).
Why does it have to delete my (wonderful ahem wonderful) post today that I’m super short of time because, guess what, I have to study? It was a nice one today. There were pink monsters involved. And chocolate. And caramel too. In other words: a pretty cool post, if you ask me.
WordPress, you suck.
I’ll skip the part where I complain about Mondays being Mondays because you already know how terrible they are. There’s no need to having me tell you that, right? Right.
((For the record: having to go back to normal pants is my least favorite part))
I’ll go straight to the part where I talked about these Twix bars.
Oh my gosh. They are so good. I know I sound like a broken record most of the time, but this time I’m not lying: these Twix are one of the greatest thing everrrrr.
Sweet, salty, crunchy, gooey and chocolaty.
Made in little time with only 5 ingredients.
Healthier than the real deal, but you wouldn’t tell.
And yes, they’re actually super easy to make. As fuss-free as melting chocolate and working with gooey substances is… but really, no mixer and lots of dishes are involved. No oven and candy thermometer, either. Heck, even a kid could do it. Now that I think about it, this one is such a cool project to do with your children. As long as they don’t have a soft spot for licking the chocolate bowl clean before it goes into the bars (ahem my brothers ahem), that is.
Next time a craving for a candy bar hits, go make these. They’re much better than the real deal and you skip all those weird ingredients that you can’t pronounce.
Polyglycerol Polyricinoleate? What the heck is that? I’m a biochem student and, truth to be told, it’s the first time I hear about it.
Hydrolized palm and palm kernel bars? Not in my food, please.
I’ll take the butter and cream in these bars. Not 100% skinny-jean friendly, I know. But way healthier than that artificial junk, and at least those are natural. (And you don’t need to look it up in google to type “butter” ahem “polyricinoleate” I’m looking at you).
And of course, caramel made with real butter and cream is always tastier. Be careful when you’re making it, because there’s a high chance that you’ll end up eating it all before you put it in the bars.
Stop reading and get your ingredients ready: you could be eating a tray full of these in no time. Doesn’t that sound cool?
- 36 sheets whole wheat crackers
- 1 cup brown sugar
- 1/2 cup butter
- 3 tablespoons 18% fat cream
- 100 grams milk chocolate
- 100 grams dark chocolate
- 2 tablespoons butter
- 1 tablespoon 18% fat cream
- Line a baking tray with parchment paper.
- Set aside.
- Disolve sugar in the 3 tbsp. cream.
- Whisk until it disolves and there's no lumps.
- Bring mixture to a boil.
- Let it boil for 4-5 minutes.
- If you're adding any extra (vanilla extract, salt, etc) add it now.
- Cube butter into small pieces and add it to the sugar mixture.
- Boil for 1 minute more and remove sauce pan from heat.
- Let it cool.
- Spread a thin layer of caramel in each cracker sheet and "glue" another on top. Do this with all of the 18 sheets.
- Arrange cracker sheets in a baking pan and spread remaining caramel on top.
- Freeze bars in the tray for 20 minutes.
- Melt chocolate with cream and butter and whisk until smooth and glossy.
- Pour chocolate on top of the bars.
- If it seems too much, remove excess with a rubber spatula.
- Freeze bars for 1 hour more, or just 30 minutes if you're feeling hungry.
- You can use graham crackers too.
- I use salty crackers sometimes and that makes these so good.
- You can add any extras to the caramel. Salt, vanilla and instant coffee granules are great additions.
- These bars are best eaten cold, and they should be kept on the freezers (they don't freeze hard!)
- You can use heavy cream too if you don't find the 18% one.
Have a nice week, guys! And excuse me that I’m so late with blog-reading and answering comments. I’ll try to catch on everything once the biochem exam is done.