Tuesday, November 1, 2011

Gluten Free, Corn Free Twix® Recipe- We call them Fwix (Fake Twix)

     Halloween is over, but who doesn't love eating candy all year long!  
Here is a recipe for a dairy free, gluten free, corn free candy favorite!



Shortbread Layer:
1/3 cup dairy free shortening ( I used Spectrum palm oil shortening)
1/2 cup powdered sugar (make sure it is corn free)
1-1/2 cup GF All Purpose Flour ( I used Better Batter or make sure you favorite flour contains xanthan or guar gum.)
1 Ener-G egg made according to package
1/2 tsp salt
1 tsp of vanilla extract

Caramel Layer:
1/2 cup dairy free shortening (I used Spectrum)
1-1/4 cup packed brown sugar
6Tbsp  coconut milk
1/4 cup Lyle's Golden Syrup 
2 Tbsp agave syrup or honey
1/4 tsp salt
1/2 tsp vanilla extract

Chocolate Layer:
1 (10 ounce) bag of Enjoy Life Chocolate Chips or your favorite chocolate
2 Tbsp of oil




FOR THE CRUST: 
1) Preheat your oven to 350°F.  Spray a 8" x 8" tart pan lightly with cooking spray, or line a square pan with parchment that hangs over the sides so that it will be easy to remove.
2) In a stand mixer cream together the shortening and sugar until fluffy.  Beat in Ener-G egg and vanilla.   Add the flour and salt, beat well.  The mixture will appear coarse and dry.  
3) Press the stiff dough evenly into the pan until it forms a solid dough.

4) Bake for 10-15 minutes or until the crust is lightly golden brown.  Don't worry if there are small cracks.  The caramel will act like glue.


5) Set it aside to cool completely.
FOR THE CARAMEL LAYER:


1) Place 1/2 cup of shortening in a medium saucepan.    Over low to medium heat, melt the shortening.


2) When it is almost melted, add the sugar, milk, Lyle's syrup, and agave.



3) Turn the heat up to medium.  Stir the mixture and let it come to a boil.  Be sure to stir every now and then.  

4) Once it begins boiling, turn down to low- medium heat.  Place a candy thermometer on the side of the pan.  

5) From this point on, stir constantly until the temperature reaches 235˚F.  This can take quite some time, depending on your stove.  Having made several batches of these, it took me from 40-60 minutes.  During the process it will get foamy and thicken.  

6) Once you reach temperature, remove from heat.  Stir in salt and vanilla extract.

7) Pour caramel atop the shortbread layer.  Let cool until it sets, this usually takes a few hours.  This can also sit overnight and you can cut and pour chocolate on the next day.  

8) Lift the shortbread caramel layer out of the pan.  Cut into one inch strips with a very sharp knife, or pizza cutter.  Cut in half again to make four inch pieces.



FOR THE CHOCOLATE LAYER: 

1) In a microwave proof bowl, place chocolate chips and oil.  Microwave at 30 second intervals (depending on the wattage of your microwave) and stir until the chocolate melts.  

2) On a piece of wax paper, place a wire cooling rack.  Place the caramel shortbread cookies on the rack and spoon the chocolate on the cookies.  Spread more chocolate on the edges and move it down the sides.  Spread like you are frosting the sides of a cake, being sure to cover all the sides.  

This is when I made a batch with light brown sugar instead of the dark brown.

3)  Let chill in the refrigerator for 30 minutes or until it sets. 

4) Serve immediately.  Makes 16 bars.

Notes: 
1.  Cooking the caramel to different temperatures makes a difference.  If you want a hard caramel, cook it to 248˚ F.  It will turn out like the above finished picture.    With the caramel that hard, it reminded me more a toffee in its hardness.  I preferred chewy caramel and thus cooked it too 235˚F, per instructions.
Make the caramel to your tastes.
Chewy Caramel.
2.  You can add more vanilla, and salt according to your taste.  Some like to add rum extract as well.  Make the adjustments to your taste.  

3.  We couldn't wait to dip the bottoms in chocolate.  We scarfed them down.  If you want to, feel free to make more melted chocolate and dip the refrigerated sticks to cover the bottoms.  


2 comments:

  1. We are going to try these today. I wanted to ask if coconut milk, almond milk would work, based on your experience. non dairy over at our home, as well as soy, egg, gluten,...
    THank you for the picures, can't wait to try it. Thanks

    ReplyDelete
  2. I used coconut milk and I think almond milk would be yummy as well. Good luck and I hope you guys like them!

    ReplyDelete

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