Sweet Tooth? Try this gluten free copycat version of Twix Candy Bar by Sky Luna - Musely
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Sweet Tooth? Try this gluten free copycat version of Twix Candy Bar

posted in Various
11/02/2013
  • Ingredients
-1 bag of pre-made caramels
-1 lb of dark chocolate
Short Bread Cookies
-1/2 cup palm shortening*
-1/2 cup sugar
-1 cup gluten free all purpose flour*
-1/2 tsp vanilla extract
-1/2 tsp xanthan gum*
    Ingredients
    -1 bag of pre-made caramels
    -1 lb of dark chocolate
    Short Bread Cookies
    -1/2 cup palm shortening*
    -1/2 cup sugar
    -1 cup gluten free all purpose flour*
    -1/2 tsp vanilla extract
    -1/2 tsp xanthan gum*
  • 1. Mix all dry ingredients in a bowl.  Add in shortening, vanilla and mix by hand.  A crumbly dough should be formed. Knead a few time with your hands.
    1. Mix all dry ingredients in a bowl. Add in shortening, vanilla and mix by hand. A crumbly dough should be formed. Knead a few time with your hands.
  • 2. Line an 8x8 pan with parchment paper.  Press half of the dough into the bottom.  Make sure it is even and level.
3. Lift out the parchment paper and dough to cut with a pizza cutter.  Cut into 1/2 inch x 6 inch strips.
    2. Line an 8x8 pan with parchment paper. Press half of the dough into the bottom. Make sure it is even and level.
    3. Lift out the parchment paper and dough to cut with a pizza cutter. Cut into 1/2 inch x 6 inch strips.
  • 4. Carefully peel cookie strips off of paper and place on cookie sheet lined with parchment paper.  They won't spread, so they can be very close.
5. Bake at 375 for 12-14 mins or until slightly golden brown.
6. Take out and allow to cool.
    4. Carefully peel cookie strips off of paper and place on cookie sheet lined with parchment paper. They won't spread, so they can be very close.
    5. Bake at 375 for 12-14 mins or until slightly golden brown.
    6. Take out and allow to cool.
  • 7. While the cookies are baking, remove all the caramel wrappers.
8.  Cut each caramel square in half.  I lined up 5 caramels at once and used my old dough cutter to speed up the cutting.
    7. While the cookies are baking, remove all the caramel wrappers.
    8. Cut each caramel square in half. I lined up 5 caramels at once and used my old dough cutter to speed up the cutting.
  • 9. Once the cookies come out of the oven, place 3 caramels pieces on each cookie. (a total of 1 1/2 caramels per cookie)
10. Allow the caramel to warm up on the cookie for about 2 minutes.
    9. Once the cookies come out of the oven, place 3 caramels pieces on each cookie. (a total of 1 1/2 caramels per cookie)
    10. Allow the caramel to warm up on the cookie for about 2 minutes.
  • 11. Once the caramel is warm, take all 3 pieces and press them together in the shape of a log.  Stretch to fit the length/width of the cookie and place on top. (the caramel won't stick to the cookie, that's ok.  Once the chocolate is added it will stick together).
    11. Once the caramel is warm, take all 3 pieces and press them together in the shape of a log. Stretch to fit the length/width of the cookie and place on top. (the caramel won't stick to the cookie, that's ok. Once the chocolate is added it will stick together).
  • 12. Create a double boiler for melting the chocolate.  Fill a sauce pan 1/3 full of water and heat to a just a boiling.  Cover with glass bowl.
    12. Create a double boiler for melting the chocolate. Fill a sauce pan 1/3 full of water and heat to a just a boiling. Cover with glass bowl.
  • 13. Add broken pieces of chocolate to the glass bowl.  Watch and stir chocolate until it is all melted.  Once chocolate is almost all melted, turn off stove.  Leave the bowl over the pan to keep chocolate at the correct temperature.  Stir chocolate until smooth and glossy. (this is called tempering)
    13. Add broken pieces of chocolate to the glass bowl. Watch and stir chocolate until it is all melted. Once chocolate is almost all melted, turn off stove. Leave the bowl over the pan to keep chocolate at the correct temperature. Stir chocolate until smooth and glossy. (this is called tempering)
  • 14. Dip each cookie in chocolate and place on parchment paper and wait for chocolate to set.  1-2 hours depending upon your kitchen temperature.
15. Eat and enjoy in moderation  (if you can).  Freeze leftovers to enjoy whenever!
    14. Dip each cookie in chocolate and place on parchment paper and wait for chocolate to set. 1-2 hours depending upon your kitchen temperature.
    15. Eat and enjoy in moderation (if you can). Freeze leftovers to enjoy whenever!
  • So yummy and fun to do. This is a must try. Thanks for viewing hoped you enjoyed this tip. Don't forget to like!

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