A Homemade Kitchen: Twix Bars

A Homemade Kitchen series includes recipes that feature homemade versions of your favorite store-bought meals, snacks, treats, condiments and more. Homemade is better for your budget, body, and taste buds.

I've professed my love for salty-sweets on the blog before. There's just something so magical about the combination that it makes my taste buds sing. The addition of caramel to the salty-sweet combination is nothing short of perfection. Pour chocolate on top and these homemade twix bars (or chocolate caramel slices as the recipe is titled) contain all my favorite things. Pure joy. Heaven. Bliss. Glee. Rapture. Euphoria.

Recipe Rundown
Taste: Sweet without being cloying, the salt just puts the flavor over the top. SO much better than most store-bought candy.
Texture: The bottom cookie layer is slightly crumbly, the caramel is slightly chewy and sticky, while the chocolate is smooth and rich.
Ease: The caramel is the most difficult to make, just be sure to whisk constantly to avoid the bottom burning.
Appearance: Definitely not as perfect as store-bought candy but who wants perfect when it's homemade?
Pros: Such better flavor than anything packaged. Stays good in the fridge for days.
Cons: A little more difficult than most of the baking recipes I post.
Would I make this again? Yes.

Chocolate Caramel Slice
Adapted from Bon Appetit Desserts
Makes about 20 bars
Crust:

• 1 cup unbleached all-purpose flour
• 1/4 cup packed light brown sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 tablespoon ice water
• 1 large egg yolk

Caramel Topping:

• 6 tablespoons (3/4 stick) unsalted butter, diced
• 1/2 cup packed light brown sugar
• 1 14-ounce can sweetened condensed milk
• 2 tablespoons dark corn syrup
• 1 teaspoon vanilla extract

Chocolate Glaze:

• 6 ounces bittersweet or semisweet chocolate, chopped
• 3 tablespoons heavy whipping cream
• Flaked sea salt (such as Maldon)

For the crust:
Preheat oven to 350 degrees F. Coat an 8x8-inch baking pan with nonstick spray. Line with parchment, leaving enough to overhang, and spray parchment with nonstick spray.

Blend flour, sugar, cornstarch, and salt in food processor. Add butter. Pulse until coarse meal forms. Add 1 tablespoon ice water and egg yolk. Blend until moist clumps form. Press dough onto bottom (not sides) of prepared pan; pierce all over with a fork. Bake until golden, piercing if crust bubbles, 22 minutes. Cool completely.

For the caramel topping:
Melt butter in a medium saucepan. Add brown sugar, stir until dissolved. Whisk in milk, corn syrup, and vanilla and let come to a boil. Attach a clip-on candy thermometer to the side of the pan. Boil gently, whisking constantly, until caramel is pale golden and thick and thermometer registers 225 degrees F, about 8 minutes. Pour caramel over cooled crust, spreading evenly to the edges. Cool 15 minutes.

For the chocolate glaze:
Meanwhile, melt chocolate with cream in microwave in 15-second bursts, stirring until smooth. Be careful not to overheat. Spread chocolate over warm caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at least 1 hour. Can be made 3 days ahead; cover and keep refrigerated. Cut dessert into long bars before serving.