Now don’t go crazy eating a whole sheet of goodness, okay?!
Okay, I have a secret to tell you guys. When I was in college, I had horrible eating habits. I use to eat cake or brownies for breakfast with a glass of fruit juice; For lunch I would eat Hot Pockets, Pizza Rolls, or fast food of some sort; and for dinner I would eat a repeat of something had for lunch or something in the cafe. Yea, knowing what I know now, it isn’t a mystery that I gained the “Freshman 20 lb”. You heard me, 20 lbs not the standard 15lb. To make matter worse, when I would go to the grocery store I would eat candy bars like crazy. I would eat a Snickers, Butterfingers, and/or Reese’s Peanut Butter cup. I had at least two at a time. Man, it’s a mystery that I didn’t gain more weight.
So, what changed? I realized that I hurting myself and I physically wasn’t feeling good. So I stopped eating candy bars, soda, juice, and fast food. Those changes alone resulted in me losing 15 pounds. I didn’t start getting into working out until later in life. I still don’t buy candy bars at the check out line and that is because I make them on my own. I guess you can say I figured out a way to make them myself. I made Homemade Snickers, Peanut Butter Cups, and now these Twix Shortbread Bars. The good thing about making food that isn’t the healthiest is that you see what you are putting in your food, which makes you more reluctant to eat the dish in large portions. That is what happened to me. When I started getting into baking, I started to pay more attention the butter and the sugar that went into the goods. This made me less likely to consume my treats in large portions. However, I am not always disciplined. There are times when I can’t control myself and my will-power is completely non-existent. Kind of like how they went out the window when I had these Twix Bars. I guess you can take all that as a warning. If you can relate to anything I said in my story and decide to make these, you might want to be careful because you can’t have just one!
- 4 sticks unsalted butter, room temperature
- 1⅓ c. sugar
- 1½ tsp. salt
- 1 tbsp. vanilla extract
- 4 c. flour
- 3-11 oz. bag Caramel Chews
- 2 tbsp. heavy cream
- 2lb. Chocolate Candy Coating
- Preheat oven to 350 Degrees and spray a 13X10 long baking sheet or line with parchment paper and set aside.
- In a large mixing bowl, cream the butter until there is a creamy consistency. Pour in the sugar, salt and vanilla extract until well combined. Add the flour one cup at a time until well mixed. Turn the cookie dough onto the baking sheet and press evenly. Bake in the oven for 12-15 minutes until slightly golden on top. Set aside and allow to cool.
- In a microwave safe bowl, place the caramels inside along with the cream and heat in 1 minute increments stirring after each addition. When the caramel is creamy, pour on top of the shortbread. Allow the caramel to cool. Once the caramel has cooled cut the shortbread into rectangles. Finally, pour the chocolate candy coating on top of the caramel and take a sharp knife and cut over the lines already cut from the a caramel and set o a cooling rack until set.