Amuse Bouche: Twix Bars

Here’s the deal. If you want to impress someone, all you really have to do make them something that they would otherwise feel embarrassed to purchase.

It’s science. See, people act all horrified at the idea of purchasing a bacon wrapped anything in the store, ” LORD, the sodium!” BUT if you wrap something yourself in bacon, (or yourself in bacon…) I can pretty much guarantee you’re going to be greeted with love.

At the checkout line in the store, you and every other Joe Schmoe is looking at the junk they keep right next to the register. Damn. I want that twix. BUT I am embarrassed to buy candy bars, they are terrible for you. The check out chick will judge me.

Yea, I know you. I worry about check out chick judgement too. “Is she going to think I have 10 kids with all these eggs? Does she think I’m eating all these eggs by myself? WHICH IS WORSE? DAMN.”

I get that these are some pressing first world issues. I feel the pressure everyday. The pressure to not buy that bag of funyuns I want so much, and the pressure to impress people with my brilliance.

It’s a hard knock life. And do you know what keeps it all in check? What the person I am across from will think of me.

Scenario A) I buy the twix at the checkout counter. Check out chick judges me hard. I buy 2 twix to ease the pain and eat them in my car to hide from anyone else seeing me. Overall Synopsis = Sad / Embarrassing

Scenario B) I bake homemade twix bars and take them into my office. I am greeted with joyous faces. “How did you know I wanted these yesterday?!?” and praise from others. Overall Synopsis = Win / Happy

SEE WHAT I JUST DID THERE? I know.

Homemade Twix Bars

By Whitney, February 6, 2012

I know.

Ingredients:

flour - 1 1/2 cup
sugar - 1/4 cup
butter - 3 sticks, divided
sweetened condensed milk - 1 14 ounce can
light corn syrup - 4 tablespoons
semisweet chocolate - 12 ounces
heavy cream - 1/4 cup

Instructions:

Preheat the oven to 350 degrees. Combine the flour and sugar into a bowl and cut in 12 tablespoons of the butter. Continue to do so until mixture forms a dough. Press the shortbread dough into a greased 9-inch square pan. Bake for 30-40 minutes until it is golden brown. In a saucepan, melt the remaining butter. Add the condensed milk and corn syrup. Whisk the mixture well until the butter is thoroughly incorporated. Continue to cook for about 10 minutes, until it is simmer and turning brown. Once thickened and brown, pour over the shortbread and let it cool. Heat the chocolate and heavy cream in a double boiler. Continue to stir until the chocolate is melted and smooth. If it looks too thick, add more heavy cream. Pour over the cooled caramel mixture. Allow the bars to cool for 1 hour in the fridge. Cut and enjoy.