I am very disciplined when it comes to store-bought chocolate bars but I can’t say no to Twix. Is it because of the combination of crunchy cookie, chewy caramel, and chocolate? Or perhaps the slender shape feels just civilized enough to take small bites? May be I like how each package comes in a pair so I can save one for later indulgence? Whatever the reason, it is one of my weaknesses and I deem it too dangerous to replicate at home. I cannot be trusted with a whole pile of Twix sitting conveniently within reach.
Last week, I could resist no longer. The recipe from The Liddabit Sweets Cookbook was calling my name. It was not the first time I felt a strong urge to tackle this recipe. In all previous encounters, I just found the shortbread portion of the recipe too fussy. I am not a fan of chilling, rolling, and fitting delicate shortbread dough into a rectangular cake pan. The authors Jen King and Liz Gutman explained in detail how not any cookie recipe would work well in a chocolate bar. They warned that anything that crumbles too much and does not slice well is just asking for trouble. While I trust their experience, I baked my fair share of bar cookies and know which recipes work well for this purpose. The press-in-pan shortbread crust from kukla’s Lemon Ricotta Bars is easy to make, slices like a dream, and tastes amazing. With that hurdle out of my way, I had no excuse to resist the charm of homemade Twix.