Tag Archives: thanksgiving

Homemade Twix Bars

Homemade Twix Bars | Revamperate Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateRecently, I made these homemade butterfingers bars, and they were so popular that I thought it would be fun to make more candy. These Twix candy bars can be as easy or as difficult as you want them to be, depending on whether or not you make everything from scratch, and they make a nice last minute gift for someone! Plus, you know, they taste pretty good. Parts of this recipe you can make from scratch or purchase as a time-saver, such as the shortbread and caramel.

First, you’ll need to make shortbread with these ingredients (or you can buy shortbread cookies):

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 cups flour
  • 1 teaspoon vanilla extract

You’ll also need:

  • 1 bag of caramel candies (I used Kraft brand)
  • 1 bag chocolate chips
  • 1 tablespoon of water

Start out by making the shortbread by creaming together the butter, sugar and vanilla. Once it’s completed mixed, slowly mix in the flour. It may begin to get really thick and hard to turn. If so, pull it onto a piece of wax paper and kneed with your hands until it’s soft and combined. With a floured rolling pin, roll out the dough onto the wax paper until it is about 1/4 inch thick. Using a ruler and a sharp knife, cut the dough into rectangles. You should be able to get 20-24 3×1 inch pieces out of the dough. Leave the pieces on a cookie sheet in the fridge for about 30 minutes.

Bake on 325 degrees for about 25 minutes until the edges begin to brown. Remove immediately and cool on a cooling rack.

Turning to the caramel middle of the candy – melt the caramel candy on low heat with 1 tablespoon of water, stirring constantly with a spatula so it doesn’t burn. When all of the pieces are melted remove the pan from heat, and use the spatula to spread caramel onto the shortbread while it’s hot. The caramel will harden on top if the cookies shortbread pretty quickly.

In a separate bowl, melt the chocolate chips in the microwave on defrost mode for 30 seconds, removing it to stir and continuing to microwave and stir until the chocolate is completely melted. If it’s too thick, add a small amount of vegetable oil.Homemade Twix Bars | Revamperate Homemade Twix Bars | RevamperateUse a fork to carefully dip the caramel-covered cookies and chocolate and let them dry on a sheet of wax paper. Then they’re ready to eat! Store the Twix bars in an airtight container on the counter or in the fridge for several days. Note, the caramel hardens in the fridge, so let them sit out for a few minutes before eating so the caramel has time to soften slightly. Enjoy!

You can also see this shortbread recipe in my sweet and salty pretzel shortbread bars.

I’ll be going off the grid for the rest of the week to celebrate Thanksgiving in Northern California with Andrew’s family. When I come back, you can expect to see lots of lots of Christmas ideas. I’m honestly so excited!

This is the first Thanksgiving I’ve been able to enjoy in at least five years because I always worked in retail during the holidays, and before that, my sister worked in retail, so my family got used to not really celebrating Thanksgiving. We’ve always been more into celebrating Christmas, so it’s really wonderful to be able to spend this week around family. Happy Thanksgiving!

Cinnamon French Toast Muffins

DSC_0924Breakfast is my favorite meal of the day. Honestly, when I go to bed at night, I dream of breakfast. When I lived at home, my mom even used to make fun of me because I knew exactly what I wanted for breakfast by the time I got out of bed in the morning. In fact, breakfast is probably the reason I get out of bed (well, breakfast and Andrew and Oliver). That’s how much I love breakfast, and french toast is my number one choice every single time, so here’s a quick way to have french toast every morning, without needing to wake up extra early to make it.

To make 12 of these delicious french toast muffins, you’ll need:

  • Cinnamon swirl bread (approx. 10 pieces, cut into 1/2 inch cubes) without crust
  • 1 cup of low-fat milk
  • 3 eggs
  • 1/4 cup of melted butter
  • 2 tbs brown sugar (set 1 tbs aside)
  • 1 tbs vanilla extract
  • Powdered sugar
  • Nonstick cooking spray
  • Maple syrup

DSC_0881First, preheat your oven to 350 degrees. Cut the crust from your cinnamon bread and cut it into 1/2 cubes. Beat your eggs and slowly add in milk and melted butter in a separate bowl. Whip in vanilla and 1 tbs of brown sugar until well-mixed.

Spray your muffin pan with nonstick cooking spray and divide the bread pieces between the trays. Pour about 1/4 cup of mixture on top. You don’t want to drown the bread because it will end up soggy, so less is better – just enough to wet each piece. Sprinkle some brown sugar on top before baking.DSC_0891 DSC_0886Bake for 25-35 minutes until tops are slightly browned and an inserted toothpick comes out clean. You don’t want the insides to be mushy!DSC_0929Leave them to cool inside the pan on a cooling rack until they are cool enough to handle. Serve warm and topped with powdered sugar, drizzled in maple syrup for best results!

You can also save these in an airtight container and pop in a microwave or toaster oven for a few minutes to reheat throughout the week.

*Tip: You can also try a similar recipe as a casserole!