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Saturday night, I wanted to make something special for us after working so hard.  I decided to try some homemade Twix since it’s one of Jack’s favorite candy bars (homemade Butterfingers are delicious too, but I didn’t have any candy corn on hand).  Let’s just say they’re awesome.

(I even came home from church with a slight headache and downed a mouthful of Twix.  Headache gone!  How’s that for home remedies?)

Yes, they will make you THIS happy.


Cookie Layer
1/3 cup + 1 Tablespoon SOFT butter
1/3 cup granulated sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup flour

Preheat oven to 350F.  Blend ingredients until well combined and crumbly.  Pat firmly into an 8×8 or 9×9 pan lined with aluminum foil spritzed with cooking spray.  Bake 15 to 20 minutes or until lightly browned.  Cool.

Caramel Layer
10 ounces unwrapped caramel candies
1 Tablespoon heavy cream

Heat and mix until smooth -OR- If you’re really going for homemade (we did!):

1/2 cup butter
1 1/4 cups brown sugar
1/2 cup corn syrup
7 oz sweetened condensed milk
3/4 teaspoon vanilla

Premeasure ingredients.  Melt butter in large saucepan over medium/low-medium heat.  Stir in brown sugar then corn syrup, stirring continuously to avoid scorching sugar.  Stir in milk.  Bring caramel to 240F (soft ball stage) and stir in vanilla.  Remove from heat.  Pour over cooled cookie layer.

Chocolate Layer

9 ounces milk chocolate chips

When the caramel is cooled (feel free to put it in the fridge to help it along), melt milk chocolate and spread over caramel layer.  Cool before cutting.

You can also cut the cookie and caramel layers into bars and dip into the chocolate.  I just didn’t want to wait!

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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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