Yammie's Homemade Twix Bars

Lame. This is a word I often use to describe myself. For instance, I just went to Grandma's house to drop off some sweets for Grandpa (I'll get back to those later) and I left the car door unlocked while I was inside, so on the whole way home I was convinced that a creeper was in the backseat about to stab me from behind. I distracted myself by listening to Disturbia on the radio.

Another example of my lameness is my manic fascination with coincidences, i.e. the time my best friend from elementary school was going out with the son of Dad's best friend from elementary school or the fact that the only two Janeens that I know are both going on trips to Greece this spring. I tell everyone I know about such amazing coincidences, but nobody seems to be as excited about them as I am. What can I say? These are the simple joys in life that I savor. Though some do call it lame.





After seeing these pictures, you may disagree with my self-diagnosis. And indeed, these confectionary wonders, coupled with the fact that I cleaned out my supply closet at The Office today which has not been cleaned out since at least 1988, cause me to think that maybe you are right. Though I am lame in many and various ways, I do have my strokes of brilliance. I can accomplish great things. 





Yammie's Homemade Twix Bars



For the cookie:



1 stick of butter

1/4 C sugar

1 C flour



For the caramel:



1/2 C brown sugar

1/4 C pancake syrup (I hate fake syrup on my pancakes, but love it for baking)

1/4 C light corn syrup

1/4 t salt

1 stick of butter, softened



For the chocolate:



10 Hershey chocolate bars (thought 5 would probably be sufficient for anyone without an epic chocolate craving)



First make the cookies. Cream the sugar and 6 tablespoons of the butter. 
Cut in the flour. Then add more butter 1/2 tablespoon at a time until you have a nice dough. 
Kneed it lightly to combine and press into the bottom of an 8x8 in. pan. 
Bake at 250º for about 50 minutes or until edges are lightly browned. 
Now make the caramel. Combine the brown sugar, salt, and syrups in a small saucepan. 
Cook on medium high heat, stirring constantly with rubber spatula until it comes to a full, rolling boil. 
Remove from heat and stir in softened butter.
Pour cooled caramel on top of cooled cookie crust. 
Melt the chocolate in the microwave on low power. Pour over cooled caramel.
Allow to harden before cutting (I know it's hard to wait. That's what freezers are for, my friends).  
P.S. I know the caramel looks drippy in the pictures, but I had to get these to Grandpa before his bedtime. The caramel does actually set up pretty well if you give it a little time.