When either of my boys celebrate a birthday I always allow them to select whatever they'd like for dinner or dessert and I make it for them. Sometimes this is a difficult decision because, over the years, a goodly amount of food has been consumed. Number one son celebrated a birthday in August. When I asked him what he wanted for dessert it took him a couple of days to reply. He finally decided, since he is his mother's son when it comes to loving Twix bars, that he would like these Salted Caramel Chocolate Shortbread Bars. At about the same time he was making his decision, I stumbled across this recipe on the Chef-in-Training blog. I asked my son if, perhaps, we could try these instead of the cookie version because I was intensely curious. I mean, look at them! Four layers of yummy goodness.
When his adorable little family came for a mini celebration, we tried them. Thumbs up all around. I asked my son which he preferred, the cookie version or the brownie version. He said he thinks there's a place for both. I agree. Give these a try, and imagine just how lovely they'd look with some candy corn or a pumpkin pressed down into the top. Fall is on the way!
Twix Truffle Brownies
Slightly adapted from Chef-in-Training
1 cup butter, softened
2 cups sugar
1 teaspoon vanilla
½ teaspoon salt
½ cup unsweetened cocoa powder
1⅓ cup flour
Shortbread Truffle Layer
1 (10 oz.) box Lorna Doone's Shortbread Cookies
6 oz. cream cheese, softened
½ cup sugar
14 oz. bag of caramel cubes, unwrapped
2 Tablespoons milk
1½ cups milk chocolate chips
½ cup semi-sweet milk chocolate chips
1 Tablespoon shortening
Preheat oven to 350°F.
Spray a 9 x 13 inch pan with cooking spray and then line with parchment paper, overlapping about an inch on each end. This allows for easy removal of the brownies from the pan, once cooled, making them a cinch to cut and serve.
Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, cocoa powder and flour; stir to combine. Do not over mix.
Pour into prepared pan. Bake for 22-25 minutes.
Shortbread Truffle Layer
Place cookies in a food processor and pulse until they become a fine powder. Add cream cheese and sugar and pulse until mixture is well blended. Gently press shortbread truffle evenly over cooled brownies.
Place caramel cubes and milk in a medium microwave safe bowl. Microwave in 30 second increments until melted, stirring in between each increment until melted and smooth. (This took me a minute and a half.) Evenly pour over shortbread truffle layer, spreading to cover completely. Place in fridge to let it cool.
Combine chocolate chips and shortening together in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between each increment until melted and smooth. (This took me one minute.) Evenly spread over the top of cooled caramel layer. Let set up in fridge before cutting.*
*These need to be stored in the fridge and removed about fifteen minutes before serving. I didn't do this initially, and had a bit of a problem with chocolate slippage as you can see from the picture.
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