Twix Bars

Twix Bars

Shortbread Layer

1 1/2 cups butter, softened
1 1/2 cups powdered sugar
1 Tablespoon vanilla
3 cups Gluten Free Flour mix
1/4 tsp salt
1/2 tsp xanthan gum

Cream butter and sugar in a mixing bowl.  Add vanilla.  Combine flour, xanthan gum and salt and mix it into the butter mixture until it is all smooth and combined.  Press the dough into a 9X13 baking dish.  Poke the dough with a fork.

Bake in a 325 degree oven for 25-45 minutes or until a light golden brown color.  This would depend on how thick your layer is.  For my thick layer in a 9X13 pan, I cooked it for about 45 minutes.

Set baked cookie aside to cool completely

**I did my bars in a 9X13 pan and the layers were really thick.  You could do this in a larger pan and get shorter layers.

Caramel Layer

1 1/2 cups butter
1 1/2 cups sweetened condensed milk
2 cups brown sugar
6 Tablespoons corn syrup
1 1/2 teaspoons vanilla

In a saucepan, melt butter.  Stir in the milk, brown sugar, and corn syrup.  Bring the mixture to a boil, stirring constantly.  Reduce the heat and continue stirring.  Cook the mixture at a low boil for about 7 minutes.  Turn off the heat and add the vanilla.

Pour the caramel over the shortbread layer.  This layer now needs to set up for a while.  You can allow it to set up overnight or you can put it in the refrigerator for fast cooling.  (I always put mine in the refrigerator.)

Chocolate Layer

3-4 cups chocolate chips
2-3 Tablespoons butter

Melt the butter and chocolate chips together in a microwaveable bowl.  This could take 2-4 minutes depending on your microwave.  Stir the chocolate chips after every 30-45 seconds.

Spread the chocolate layer over the already set caramel layer.  Allow the chocolate to set (again, this is a faster process if you put it in the refrigerator.)

Cut into bars and enjoy.  This is a rich dessert.  I would recommend cutting them into smaller bars.