Grocery stores are an evil place to visit when you’re hungry. From the scent of bread baking in the bakery to the rows of convenience food, it’s never a good idea to grocery shop on an empty stomach.
But, even knowing this, nine out of ten times I wander into the grocery store hungry. And then I wander out with ten times the amount of food I went in for! It’s ridiculous really, and it’s my own fault. I have no one to blame but myself. My husband and I always joke because I’ll come home with hundreds of dollars worth of groceries, and yet we still tend to order out on shopping days. It’s like buying all the food is exhausting enough, who want to cook it too?
Back to the shopping though, I will say those tricky managers know what they are doing when they put those candy bars in the checkout aisle. Just when you make it around the store, maybe you did REALLY well avoiding any kind of cravings, when BOOM.
There are all your favorite candies begging to be purchased. 10 for $5 is the sleaziest trick in the book too! I hate you, and your stupid deals, Mr. Grocery Man. You make me fall prey to your dumb trap!
There are two candies that call my name. Twix Bars and Skittles. Depending on my mood, I either reach for the chocolate or the fruity! Who can resist that gooey caramel bar?
Earlier this year I made some delicious Twix Cookies. They are always a hit at bake sales and family parties! So I knew making my favorite candy bar at home would be easy! And sure enough, these bars were a hit too!
As the candy contributor, I find it my job to re-create some of my favorite treats. You may remember these Pay Day Truffles!? If you go to my profile I’m sure you’ll find some more of my tasty candy recipes!
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 11 oz package kraft caramel bits
- 1 tablespoon heavy whipping cream
- 1 12 ounce package milk chocolate morsels
- Preheat oven to 350°F.
- In a large mixing bowl, beat butter and powdered sugar for several minutes until well blended. Add in flour, salt, and vanilla. Beat for 2-3 minutes until dough starts to form a ball.
- Press dough into a 9-inch-square baking dish lined with parchment paper. Bake for 21-25 minutes, until edges become lightly browned. Remove and cool completely.
- While shortbread base is cooling, add caramel bits and whipping cream to a microwave-safe bowl. Microwave for 1 minute, stir and heat again for an additional 15-30 seconds. Stir until smooth. Pour over cooled (or mostly cooled) shortbread. Spread evenly.
- Melt chocolate in a microwave safe bowl for one minute. Stir and heat an additional 30 seconds. Frost the top of the caramel and allow to set (about 30 minutes). Cut into bars and enjoy. It may be easier to refrigerate the bars and cut while slightly firm.
Le Creuset Heritage 3 Quart Square Dish
Cuisinart Stand Mixer
KitchenAid Stand Mixer
Le Creuset Revolution Spatula