Homemade Twix + Homemade Almond Joy

As long as I’m rolling out candy recipes, (Kit Kats earlier today, Take 5 Bars with Graham Cracker and Sea Salt yesterday,) I thought I’d also post my homemade Twix and homemade Almond Joy bars. These were also part of my DIY Candies piece for NYU Spoon and were featured on The Daily Meal. I gave Kit-Kats their own post because Kit-Kats are a godly food in my eyes so I felt they deserved it. I’m combining Twix and Almond Joy because they’re also in my top 5 favs, but I’m also kind of lazy right now and I think my pup has to poop so I’m anxious to finish this post so we can go on a walk. And you know what? My blog my rules. *whip crack* Anywhoo, I feel like everyone loves Twix. I do too. I also feel like a lot of people think of Almond Joy as “old people” candy. It’s not. It’s great. Don’t judge my love of it and think I’m an old grannie. Even though ever since I turned 22, I’ve been going to bed progressively earlier. It’s fine trust me, I just like my bed a lot.

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I feel like it is my responsibility to clarify, while I categorize all these homemade candies as “easy,” I should also mention that they’re all putsy. (ie: you got to have a bit of patience because it’s a lot of repetitive handling and spreading of chocolate etc). But spreading chocolate and being putsy is fun when you get delicious end results. At least in my eyes. Give these a whirl. And just like the Take 5 Bars, I reccomend Sea Salt. Also that Real Salt brand Sea Salt is dank monies. You should buy it. It’s like $6 for that bag, but so, so, so worth it. Last night I ate some food just so I could have a vessel for the salt. I do that a lot with hot sauce too. And salsa. And then I need a sugary chaser, like these bars. Life is all about balance, people!

Twix:


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Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Ingredients:
1 small box butter shortbread cookies
1 9 ounce bag baking caramels
1 12 ounce bag chocolate chips
sea salt (optional)

Directions:

1. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

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2. Unwrap caramels and place in a microwave safe bowl. Microwave on high in intervals of 30 seconds until melted, stirring between each interval.

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2. Spread caramel onto shortbread cookies using a knife. Place each caramel covered cookie onto the prepared sheet. Sprinkle with sea salt if you’re fancy.

3. Allow caramel to cool on cookies. This should take about 20 minutes.

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4. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

5. Use a knife to spread chocolate on all four sides of the caramel coated shortbread cookies and place back onto prepared pan.

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6. Place cookies in the refrigerator until chocolate has set, about 30-60 minutes.

 

Almond Joy

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Prep Time: 30 minutes
Cook Time: 0 minutes
Total Time: 30 minutes

Ingredients:
4 cups sweetened flaked coconut
7 ounces sweetened condensed milk (half of a small can)
1 1/2 cups powdered sugar
1 12 ounce bag chocolate chips
1/2 cup raw almonds

Directions:

1. Line a 9×9 pan with parchment paper or grease with butter or nonstick spray.

2. Pour sweetened condensed milk into a medium sized bowl and add powdered sugar. Mix until smooth and well combined. Fold in sweetened coconut.

3. Pour coconut mixture into prepared pan. Spread and pat it down evenly with a spatula.

4. Place almonds in rows on top of the coconut mixture. Press each one into the coconut just a lightly, until each nut is about half submerged in coconut.

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5. Place pan in the refrigerator for about an hour until coconut is set and firm.

6. Grease a sharp knife with cooking spray. Cut the coconut mixture in rows following the pattern made by the almonds, and then into individual 2-inch bites.

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7. Place parchment paper or aluminum foil onto a large plate or baking sheet, and place it next to your work space.

8. Empty the chocolate chips into a large microwave safe bowl. Place in the microwave and microwave in increments of 30 seconds, stirring after each increment, until chocolate is melted. Be careful not to burn chocolate.

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9. Using hands, dip each 2-inch bite in chocolate and use a knife to coat chocolate evenly. Place on lined baking sheet.

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10. Place almond joys in fridge for 30-60 minutes until chocolate is firm. Keep cold until serving. Nom it up and defend these beauties as young AND old person candy.

 

 

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