Salted Peanut Butter Caramel Twix™ Bars

October 1, 2010

Happy October! ☼ It's either good or terribly annoying that I've just learned how to play with the numeric pad and "Alt" button. Who knew it could do more than add accents and make ♥'s? Probably everyone except me. They don't make it very easy for you though, it's like a mini hand version of Twister™.☮ Ok, enough already.☺That was the last one for now, I do promise.

In an effort to console myself over the possibility that the Northwestern may no longer be on the Deadliest Catch, I made these bars, hoping that my normally voracious appetite would return. They contain just about everything I love, dark chocolate, peanut butter, and salty caramel. They were incredibly rich, and delicious and 10 times better than the actual candy bar. And I would have enjoyed them much more had it not been for the knot in my stomach. Without the Northwestern, and with captain Phil's absence, the show would just not be worth watching. The only plus is that my desire to find a job as a crab boat cook has intensified. Now more than ever, knowing that the cameras may not be in the way, I can't think of anything I want to do more. And of course I'd bring these along. Who can resist the siren call of chocolate and peanut butter?

*Update* All the boats are returning for another season. ☺

Salted Peanut Butter Caramel Twix™ Bars
*printer friendly Recipe*

For the shortbread crust
1 cup (2 sticks)butter, at room temperature
1 cup confectioners' sugar
1/2 teaspoon of salt
1 teaspoon of pure vanilla extract
2 cups of all-purpose flour
1/2 cup of creamy peanut butter

For the caramel layer
1 cup plus 2 tablespoons of granulated white sugar
1/2 cup light corn syrup
5 tablespoons water
1/2 teaspoon salt
1/2 cup of heavy cream
1 1/2 teaspoons pure vanilla extract

For the chocolate layer
3 cups of chopped dark or bittersweet chocolate
1 Tablespoon of butter
Sea Salt for sprinkling (optional)

Prepare the crust
Line a 9x13-inch pan with foil, spray or butter, and set aside.
In a medium-sized bowl, beat together the butter, sugar, salt and vanilla. Gradually add the flour about 1/2 cup at a time, and beat/mix until the dough comes together.
Press the dough evenly into the prepared pan. Cover, and refrigerate for 30 minutes
Preheat the oven to 300F. Prick the crust all over with a fork.
Bake the crust for 30-35 minutes or until the top is light golden in colour and the edges are browned. Remove from the oven and allow to cool for about 5 minutes. Spread the peanut butter over the still-warm cool crust (I wanted the peanut butter to absorb into the crust, which is why I add it while it's warm.) Set the crust aside and cool completely before adding the caramel.

Prepare the caramel
In a heavy saucepan, combine the sugar, corn syrup, water, and salt. Over medium-low heat, stirring constantly, bring the mixture to a boil. Once it boils, stop stirring, and cook the mixture until it turns a golden caramel color. Depending on the intensity of the heat, this can take 10-20 minutes. If you are new to caramel, I would do this over a lower heat setting. It will take longer but you will be able to see the amazing process and are less likely to burn it. (Swirl the pan as needed so the caramel cooks evenly.) Remove from heat and carefully add the cream and vanilla. The mixture will bubble and spurt so don't stand too close to the pan. Once everything has settled down, stir until the caramel smooths out into a beautiful, rich sauce. Immediately pour the sauce over the cooled crust.
Cover and refrigerate for at least 1 hour to allow the caramel to set.

Prepare the chocolate layer
Place the chocolate and butter into a heatproof bowl. Set the bowl over a pan of simmering water (double-boiler style.) Stir the chocolate from time to time, until it's completely melted and smooth. Don't allow it to become too heated or it will separate.
Pour the chocolate over the hardened caramel layer. Cover and refrigerate for about 30 minutes.

These are very difficult to cut into neat squares but it's slightly easier if you use a knife that has been run under hot water. The bars are deliciously messy and sticky, they should be enjoyed in any form you desire.


  1. Oh, Valerie. If I have to move up a jean size, I will blame it entirely on you!

  2. Ohh so there's a TV show on it. Now I understand how you chose that particular one!!
    And I don't know what the Alt key does, even after reading your post :P I use character map to get all kinds of symbols.

    I recently made something similar, but putting peanut butter in them seems absolutely genius!! Wooh!

  3. Didn't know that about the alt key and number pad; now I'll have to experiment as well.

    In the meantime, the "twix" bars look super good. I love the idea of the having them made fresh like this...who knows how long they've been laying on store shelves!

  4. How exactly do produce the heart?? - how cute

    Those bars look like heaven on a plate!

  5. Hi, BrownievilleGirl,
    Just hit 'Alt' and the number 3 (on the number pad.) :D

  6. Oh how yummy. I LOOVE twix bars!! I didn't know that about the Alt key. I need to try those out!!

  7. How yummy those Twix bars look! No, there's no resisting pb and choc.
    (I'm going to go play with the alt button now....)

  8. Wow, these look so scrumptious. I bet the salt on them was killer with the dark chocolate and peanut butter. Yummerz...!

  9. Oh those look super good. Now crave twix and these are probably even better.

    Anyways, Ive been recently going around asking bloggers that do baking in their blogs. If they know if there is a baking community website where you can add your blog/ have a profile and other fellow bloggers can see other baking blogs.I'm asking you if you have heard of anything similar to that?

    If their isnt?, i would think that be a good idea and I would love to see other baking blogs that might not be using blogger

    Anyways, if you know a site or hear about it later by someone,would you please comment to me on my revent blog post called "Is There A Baking Community Website For Bloggers" or on my contact page

  10. Twix candy bars are my ultimate favorite - a homemade version? Oh my, my self-control would go out the window.

  11. Hey Valerie, I see that you have your baked stuff on dessert stalking too. Well I wanted to ask what program you use to re-size photos to upload on the site. Ive tried some online sites, but I can never get the perfect size for dessert-stalking without it looking squished.??

  12. Hi, Dini.
    I don't resize my pictures before uploading them. The only program that I use for touch-ups on lighting is Picnik and sometimes Picasa. I do know that if your pictures are square (instead of a rectangular shape) they seem to upload better.
    Hope that helps a little. :~)

  13. Thanks for the advice, I was just wondering because some of the photos i tried to upload wouldnt work due to size.So far ive been using picnik to downsize them.One did get approved other photos I didnt submit b/c they seem to squished. Im pretty sure there recentangle too.Its hard to find the perfect sizefor each photo to fit in that little box they want lol. well thanks ;)

  14. Thanks for reminding me this treat! It has been a long time since I made this bars.

  15. Oh my goodness, this is right up my taste bud alley!


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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