Twix Bars

adapated from A Beautiful Mess


Yield: 28 bars


21 ounces of caramels (or 1 1/2 14 oz. bags

1 1/2 tablespoons milk

3 1/2 5.3 ounce packages of Walker's shortbread cookies, or something similar

1/8 teaspoon sea salt

1 1/2 cups of semi-sweet chocolate chips

2 tablespoons lard, coconut or vegetable oil


Place unwrapped caramels and milk into a medium-sized glass bowl, melt in the microwave for a minute at a time, stirring in between, until completely melted, creamy and smooth. Meanwhile, line a 13 x 9 baking dish with parchment paper so the paper hangs about 1" over the sides and line shortbread cookies into the dish. Pour melted caramel over cookies and smooth gently with a spatula. Sprinkle sea salt over the caramel and set aside to harden in the refrigerator for an hour or so. 


Once caramel has hardened move the bars, with the parchment, unto a cutting board and slice into 3" x 1/2" bars with a sharp knife. Melt chocolate chips and lard in a medium-sized bowl in the microwave for a minute at a time, stirring in between, until melted. Dip sliced bars into melted chocolate and place on parchment paper to cool and harden. 


Keeps for 5-7 days on the counter, a couple weeks in the fridge, or 6-12 months in the freezer. If you don't eat them all in the next 9 minutes. 


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