homemade twix cookie bars – peanut butter and caramel

by Kristina Sloggett

in baking,Dessert,Gluten Free,recipes,snacks,Vegan,Vegan MoFo

We have perspective making moments every day. Each day we are able to choose how we react to things, hopefully aware of how our outlook has a direct effect on our day.

Tuesday night we were having a small cocktail party. I went to the kitchen store on my lunch break to buy a new refill for our soda machine. Tuesday night, the first cocktails being poured, I attached the new canister, only to realize they had given me a used one – it did not work at all.

I was hoppin mad. and we had to go out to the store for club soda.

Yesterday I brought the empty tank with me, planning to take it back at lunch with a “you sold me a hair with a cake around it,” Elaine Benes style. It was going to be way out of my way, and I really did not have the time. I wanted to get it exchanged immediately, and begrudgingly worked it into my day.

I stopped a moment and thought, geez, why is this bothering me so much? This is ridiculous, snap out of it! It was a beautiful sunny day, I have a car to drive me there (and the means to afford the gas…), I am able to be out and about and lucky to call this a problem.

At lunchtime, I picked up Basil, bundled him up in a Halloween costume, and took him for a car ride (he loves to stand against the door and watch the cars go by!). We walked around the plaza where the kitchen store is, making friends as dachshunds inevitably do, and enjoyed the sunshine and the crisp fall day.

We went in the store, made more friends, and I simply explained I was given an empty canister. The end. The clerk apologized, gave me a new one, chatted with me about Basil and that was it.

You would think with all the [real] stress and big issues I have had this year, I would welcome something like this.

I can laugh about it now.

A silly thing to even make any issue about, and I turned it around. We have choices about how we act, react, and treat people.

We also have choices about caramel filled or peanut butter…

My taste testers tell me these taste better than the real thing. Buttery melt in your mouth cookie, sweet caramel or salty peanut butter, under a blanket of dark chocolate – what could be better?

homemade twix bars

makes 20-24 cookies

gluten, dairy, egg and soy free, vegan

cookie dough base:

1 cup butter (Earth Balance soy free)
1/4 cup sugar
1 tablespoon vanilla paste
2 cups flour (gluten free ap)
1/4 cup milk (vanilla almond)

Cream together butter, sugar and vanilla. Stir in flour 1/2 cup at a time, adding milk by the tablespoon as necessary. Combine until dough forms, do not over mix. Knead into a ball, cool in refrigerator 10 minutes. Roll to 1/3 inch thickness and cut into strips, then into bars. Bake at 350 for about 12 minutes, until just golden brown on edges. Cool completely. 

caramel topping:

1/2 cup brown sugar
1 tablespoon water
1/4 cup coconut milk*
1 teaspoon cornstarch
1 tablespoon butter (Earth Balance soy free)
2 tablespoons coconut spread (or use more butter)

*carton, not canned coconut milk – or sub milk of choice

In saucepan over medium heat, combine sugar, cornstarch, water and milk, stirring until sugar is dissolved and mixture begins to thicken. Remove from heat. Add butter and coconut spread, stirring until combined. Let cool.

Spoon caramel or peanut butter down middle of each cookie; cool in refrigerator to set (the caramel is best if you freeze on the cookie, the warm chocolate makes it melt quick). Melt chopped dark chocolate (10 ounces for 16 cookies), dip the bottom of each cookie in melted chocolate, set on parchment. Spoon chocolate over top of cookie, using spoon to cover entire cookie sides. Return to refrigerator to set.

I still wonder why I “flipped out” over something so small.

I think I need a vacation. and a cookie.

 

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