Twix Brownie Bars

Confessions of a Cookbook Queen is one of the funniest and most inventive bloggers out there. I saw these Twix Brownie Bars on her blog, and being a sucker for brownies and Twix, I pretty much knew right then I was going to be making them. I sure wish mine would have turned out looking like hers. I think my caramel was a little too soft and I wish I would have cut them smaller, but I'm pretty sure they tasted just as good as hers. Seriously, they are so delicious and are super fun to eat. Just like eating a candy bar! They really do taste just like a Twix, and the brownies make them all the more delicious. These were a huge hit at school with the pharmacy students! You gotta try them! They were easy to make until it came time to cutting them in bars and dipping them. I ran into some trouble, but like I said earlier, I think it was due to my caramel being too soft. I'm sure it was the deviation from the original recipe, so next time I'll stick to the individual caramels and cream!

Twix Brownie Bars

recipe from Confessions of a Cookbook Queen

*my thoughts are in italics

2 cups flour

1/2 cup sugar

2 sticks salted butter, cut into pieces

14 oz bag of caramels *I used 11oz bag of caramel bits, I would use 14oz next time

3 Tablespoons heavy cream *I used 2T of evaporated milk, but stick with the cream!

Box of your favorite brownie mix (Honeyville Farms) + ingredients to make –any fudgy kind of brownie

Chocolate candy melts or almond bark *I used 1 package almond bark

Preheat oven to 350. Line a 9 x 13 pan with foil and spray with nonstick spray. In a food processor, combine flour, sugar and butter. Process until it comes together to form a dough (you can also use your hands if you don't have a food processor). *I used my hands and it turned out fine, just takes a little more time

Pat the dough in the bottom of the pan. Bake until golden brown, 25 minutes or so. Place the pan in the refrigerator to cool for about 30 minutes and prepare your brownie batter according to instructions. Remove shortbread from refrigerator and spread brownie batter over it evenly. Bake until brownies are set, but still fudgy.

 Place pan in the refrigerator to cool again. Once brownies are firm, place unwrapped caramels and heavy cream in a microwave safe bowl. Microwave on high, stirring every 15 seconds until completely melted and smooth. Pour melted caramel over brownies and spread evenly. Refrigerate again until firm. *very important!

 Grab the ends of the foil and remove from pan. Peel the foil off the sides and bottom and place the brownies on a cutting board and cut into thin bars. Melt candy melts/almond bark according to package directions and dip bars, placing on a wax paper lined baking sheet until chocolate is fully set.

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Cinnamon Bun Popcorn

My sister Aimee made this for her family and the grandparents. It was such a huge hit!!! She sent me the recipe and her review and this is word for word what she said. "OH....MY....GRACIOUS!  So super delicious.  Like really." Now if that doesn't make you want to try it, I don't know what will! She mentioned it is really sweet and be sure to cook your caramel for the amount specified so it is not gritty. Enjoy the wonderful concoction from Our Best Bites! 

Cinnamon Bun Popcorn
recipe from Our Best Bites

12 C popped popcorn (about 1/2 C kernels)*
1 C roughly chopped pecans
1 C brown sugar
3/4 t cinnamon
1/4 C Karo syrup (or honey makes a good substitution)
1 stick real butter (1/2 C)
1/2 tsp. baking soda
1 tsp. vanilla
3 squares almond bark

*You can use air popped or microwave popcorn. If using microwave, anything works, but I prefer a “natural” flavor that’s low in butter and salt.

Preheat oven to 250 degrees. Place popcorn and chopped pecans in a large bowl and set aside. Use a bowl that is twice the size you think you would need. A big bowl people! Combine brown sugar and cinnamon in another big, microwave-safe bowl. Like a 2-quart bowl or Pyrex measuring bowl.  It’s really important to incorporate the cinnamon into the brown sugar at this point. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup (or honey) over the top of everything. Microwave on high for 30 seconds (just to soften the butter a bit) and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more. By this point it should be nice and bubbly. Do NOT OVERCOOK, but cook long enough that it isn't gritty like! Remove from the microwave and add in vanilla and baking soda. It should bubble and foam a bit. Now pour it right over the popcorn and pecans. Stir right away, and stir lots. Take too long and the caramel will harden on you. Keep stirring until everything is well coated. Spread popcorn mixture onto a foil-lined jelly roll pan. It will be kinda chewy and stick-to-your-teeth-like. But we’re gonna change that. Place in oven and bake for 30 minutes, stirring every 10 minutes. After 30 minutes, take a piece out and let it cool. “Sample.” If it’s not crunchy enough, bake for another 5 minutes. “Sample” again. When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark (just nuke it in the microwave according to the package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. Now, just use a fork and drizzle the melted almond bark over the popcorn mixture. When it’s hardened (pop it in the fridge to speed that process along) break into chunks and enjoy!

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And linked up at Mommy's Kitchen Potluck Sunday!