Category: Party Ideas

DIY Peanut Butter Caramel Twix Bars

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FOR THE SHORTBREAD CRUST

  • 1/2 cup unsalted butter, extremely soft (1 stick)
  • 1 cup all-purpose flour
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract

FOR THE PEANUT BUTTER FILLING

  • 2 tablespoons unsalted butter, melted
  • 1 cup creamy peanut butter (like Jif or Skippy; not homemade or ‘natural’, it’s too thin and runny)
  • 1/2 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract

FOR THE CARAMEL LAYER

  • about 8 ounces (salted) caramel sauce (I used most of a 10-ounce jar of Trader Joe’s Fleur de Sel Caramel Sauce, just eyeball it. Or make Caramel Sauce or make 5-Minute Caramel Sauce)

FOR THE CHOCOLATE LAYER

  • 1 1/2 to 1 3/4 cups semi-sweet chocolate chips (I used a 9 ounce bag)
  • 2 to 3 tablespoons vegetable shortening, optional but recommended (for smoothness and so chocolate doesn’t set up overly firm, causing it to crack upon slicing)

Click HERE for the rest of the recipe

Milk Chocolate Chip Cookie Cupcakes

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You’ll need:
For the cupcakes:
125g (1 stick plus about 1 tbsp) unsalted butter, at room temperature
155g (3/4 cup) sugar
2 eggs
225g (about 1 + 3/4 cups) self-raising flour + 1/4 tsp salt
1/3 cup milk
1/4 tsp vanilla extract
Optional: 1/2-2/3 cup mini semi-sweet chocolate chips (or finely chopped chocolate)
For the cookie dough filling:
55 g (4 tbsp) unsalted butter, at room temperature
6 tbsp light brown sugar, packed
1 cup plus 2 tbsp (about 135g) all-purpose flour
1/2 can (200g/7 oz) sweetened condensed milk
1/4 tsp vanilla extract
1/4 cup mini semisweet chocolate chips (or finely chopped chocolate)
For the icing:
350g (3 sticks) unsalted butter, chopped into cubes
400g (about 3 1/4 cups) icing/confectioner’s sugar, sifted
1/2 can (200g/7 oz) sweetened condensed milk
To decorate: milk bottle candies, mini chocolate chip cookies
Thanks A&L