The best part about living in a city with seasons is the in-between window when summer isn’t quite over and fall is just rolling in. I’m completely wooed by cooler evenings, and all of my griping between June and August about the hot weather is a thing of the past.
Unfortunately it takes me until Labor Day to realize I will actually miss everything I love about summer: reading by the pool, playing Scrabble in the park and staking out a patio whenever possible. A few days relaxing in DC this past weekend was exactly what I needed to soak up all the wonderful summer activities one last time and prepare for a new season just around the corner.
To welcome cool nights and sweatered days ahead of us, these homemade twix are the perfect (thought probably short-lived) companion. They are the stuff dreams are made of, the exact dessert you’ll want on the nights when the windows are open and the A/C is off. While they will test your patience as you wait for everything to cool, the end is so so worth it.
Homemade twix: Serves about 16; Time: 90 minutes
- 1/4 cup white sugar
- 1 1/4 cups white flour
- 2/3 cup cubed butter
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 tablespoon corn syrup
- 1/2 cup sweetened condensed milk
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- Set out the butter and sweetened condensed milk (if you kept leftovers in your fridge like I did). This recipe comes together better when everything is room temperature.
- Preheat oven to 350 degrees. Cover a 9×9 baking pan with a strip of parchment paper. This will make it easier to remove the shortbread and caramel from the pan. The parchment paper functions as handles.
- In a small bowl, whisk together 1/4 cup sugar and 1 1/4 cup of flour.
- Add 2/3 cup cubed butter with your hands until the butter is incorporated. The mixture will be crumbly and a little sticky.
- Press the mixture into the bottom of the 9×9″ pan, and bake for 20 minutes – until the edges start to turn a golden brown.
- Remove from oven and let it cool completely. To cool the layers quicker, I pop mine in the freezer until cool to the touch.
- In a sauce pan over medium heat, combine the 1/2 cup butter, 1/2 cup brown sugar, 1 tbsp. corn syrup for shine, and 1/2 cup sweetened condensed milk. Bring to a boil, stirring constantly until everything is incorporated (you don’t want the mixture to burn, so keep stirring). Once boiling, stir for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
- Pour the caramel mixture over the shortbread crust while still in the pan. This keeps the caramel on the top of the cookie.
- While that is cooling, melt the cup of chocolate chips with 1tbsp coconut oil in the microwave. Stir every 30 seconds for about 2 minutes. Don’t add more chocolate chips once you start melting everything. It will not melt evenly and your chocolate will be lumpy like mine is in the pictures.
- Once the caramel has hardened, remove the cookies and caramel from the pan and cut into strips. I cut 1-in cookies and then cut the whole square down the middle leaving me with about 16 twix.
- Pour chocolate on top and let it cool. Enjoy!