Monday, October 24, 2011

Gluten Free Twix Bars

 I haven't personally made these yet. I usually make them before I post them.... but I can't wait to try these. Someone give it a go and let me know how it is next to a regular Twix bar, as I can hardly remember them, but I know they were good.
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1 cup confectioners’ sugar or make your own without corn
  • 2 teaspoons GF vanilla extract
  • 2 cups all purpose GF flour (gluten-free)
  • 1 tsp xanthan gum (omit if you are using a glutenfree flour that contains xanthan gum) exchange to Guar gum if xanthan is not tolerated.

For the Caramel layer:
  • 1 cup of sugar
  • 6 Tbsp butter of choice
  • 1/2 cup heavy whipping cream or Coconut Creme if milk is not tollerated

For the Chocolate layer:
  • 3 cups chopped milk chocolate of choice, melted or semi-sweet with dry milk substitute added
  • 1 tablespoon vegetable shortening (if the chocolate is too thick)

  1. Preheat your oven to 300F. 
  2. Spray a 9 x 13 inch pan lightly with cooking spray, or line with parchment paper, and set aside.
  3.  In a medium-sized bowl, beat together the butter, sugar and vanilla. 
  4. Add the flour. 
  5. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.
  6. Take the dough, and press it evenly into the pan. 
  7. Lightly flouring your fingertips will help with any sticking.
  8.  Prick the crust all over with a fork. 
  9. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.
  10.  Bake the crust until it’s lightly golden brown on top and the edges are deeper golden brown, about 45 minutes.
  11.  Remove from the oven and immediately run a knife around the edges to loosen the crust.
  12.  Set it aside to cool completely. WAIT UNTIL COOKIE IS COOL BEFORE CONTINUING.

  1. In a heavy-bottomed 2-quart saucepan, heat sugar on low until melted, as soon as the sugar comes to a boil add the butter and stir briskly. This should be getting thick. 7-10 minutes.
  2. On moderately high heat ,stir vigorously with a whisk or wooden spoon, and add milk.
  3. You can swirl the pan a bit if you want, from this point on. I prefer stirring to keep it from sticking. Caramel should be thick but still pour-able.
  4. Top Cookies with Caramel (I found it easier to pour it over, because if you try to spread it, it will bring the cookie with it) and put in fridge for 30 minutes to firm up.
  1. I used parchment so I lifted the giant cookie out of the pan and set it on the counter (with the parchment still underneath. 
  2. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. 
  3. Then cut each long strip into “fingers”.
  4.  I found this easiest to do by flipping the cookie over, because my caramel was too firm.
  5.  Melt the milk chocolate slowly in a double boiler or over very low heat.
  6.  If it seems very thick, add a tablespoon of shortening to thin it, a little at a time.
  7.  Pour the chocolate over the cut cookies that are on parchment and set for several hours. You can do them individually also.

*Store in an airtight container in the fridge.
Source: Christi Silbaugh

No comments:

Post a Comment