Not quite ready to give in and shove the flip flops back in the closet until next spring? Me neither! But that doesn’t mean I am not itching to pull out the plaid and rock me some autumn wares. So here’s to a little fall themed shopping I may or may not have done yesterday, hopes to cleaning out the closet, and the inevitable must of going back to my parents house and gathering the remainder of my shoes I left behind in the last move (followed by a serious inventory and probably a trip to Good Will).
Right now I am content with hoodies and flip flops but give it a few more weeks and I wont be able to hold back!
Now on to some serious noms! (Seriously, these things are dangerous. Make them, eat one, then get them out of your house as quickly as possible before you give yourself diabetes.)
Copycat Twix Bars
- 1-1/2 cups butter, softened
- 1/2 cup sugar
- 1-1/2 teas vanilla
- 3 cups flour
For the topping:
- 1 13.4-oz can dulce de leche
- 3/4 cup whipping cream
- 6 tbs butter
- 3 tbs light-colored corn syrup
- 12 oz semisweet chocolate, chopped
- 3/4 teas vanilla extract
Beat the butter in the bowl of your electric mixer fitted with the paddle attachment for 30 seconds. Add sugar and 1-1/2 teas vanilla and mix until combined. Scrap down the sides of the bowl and mix for another 30 seconds. In three batches, mix in the flour until fully incorporated. Cover and chill for 60 minutes until dough is easy to handle.
Preheat the oven to 350 degrees F. Line a 13×9 baking pan with enough foil to hang over the edges.
Press dough evenly into the prepared pan using your finger tips or the bottom of a flat glass cup. Bake 20-25 minutes or until lightly browned. Cool completely on a wire rack.
Using an offset spatula, spoon the dulce de leche over the top of the cooled crust.
In a medium saucepan, heat whipping cream, 6 tbs butter, and the corn syrup to just boiling over medium heat stirring often. Remove from heat and add the chocolate and vanilla to the pan without mixing. Let stand for 5 minutes. Gently stir until smooth. Let stand 10 minutes to cool slightly. Slowly poor the chocolate over the dulce de leche layer and spread evenly with the back of a spoon or offset spatula. Cover and chill until set, 2 hours.
Now, go have a moment. And enjoy it.