So it’s Halloween time! But I have run into a bit of trouble these last few years… my favorite candy… Twix… is glutinous 🙁 So what’s a girl to do?!
I found a recipe for “Thousand Dollar Bars” by King Arthur Flour on pinterest. (my newest obsession!) You can find their recipe here! However, I didn’t really follow their ingredient list, just the idea of how to make the bars.
First I doubled Annalise Roberts’ recipe for “Shortbread Cookies” and baked it in a 9x 13 pan. (recipe at end of post)
Then I made homemade caramel using My Mother’s Apron Strings recipe here. I should’ve cooked my caramel a little bit longer before taking it off the heat (I guess my idea of what is “golden brown” is a little off. Ooops!) I usually make caramel with a candy thermometer. I think I will do it that way next time to ensure the caramel is perfect… this time mine tasted more like toffee!
Lastly, I melted a good amount of bittersweet chocolate and poured it on top.
To be completely honest, this candy doesn’t quite taste like Twix… but something even more elegant and rich! Possibly if you use milk chocolate (and let the caramel firm up longer) it will be more like a Twix bar. But for this g-free wifey (and hubby and his Coastie friend that visited) these were a huge hit! Messy and delish!
“Shortbread Cookies” adapted from Annalise Roberts
1/2 c sugar
2 sticks butter
2 tsp vanilla extract
1 & 1/2 c flour mix (2 part rice flour, 2/3 part potato starch, 1/3 part tapioca starch)
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1) Preheat oven to 350 F.
2) Cream butter and sugar until light and fluffy. Add vanilla extract.
3) Add dry ingredients and beat until well mixed.
4) Place mixture in greased 9x 13 pan and bake for 25 minutes or until it starts to get golden brown.