Homemade Twix Bars

Soo...this is my first post! And it's going to be about food ^_^ Because what else is better then food? Other then things that won't be named for young minds to view ;) I bring to you--'Homemade Twix Bars'--yeah that's right, because they are truly better then a store-bought twix bar!! (Yeah, look at those fine things there!!! Mmmm Mmmmm Gooood!)

Fixins for the Shortbread Layer:

• 1 Cup (2 sticks) salted butter, room temperature
  (DON'T you be usin' margarine either, that stuff is nasty!!)
• 1 Cup Sugar
• 2 tsp Pure Vanilla Extract
• 2 Cups Flour

Fixins for the Caramel Layer:

• 2 Cups Kraft Caramel chunks, unwrapped
• 3 Tbsp Heavy Cream

Fixins for the Chocolate Layer:

• 3 Cups Milk (or Dark) Chocolate ships, melted

Directions--
-Preheat oven to 300 °F.

-FOR THE CRUST: Spray a 9" x 13" pan lightly with cooking spray, or line with parchment paper (I prefer parchment paper rather than spray, it turns out less greasy), and set aside.

-In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

- Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

- Prick the crust all over with a fork. (Just keep stabbing at it like there is no tomorrow! If you can find an area the size of a dime that doesn't have a hole....you haven't stabbed that thing enough!!) The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

- Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely. (If y'all are slightly impatient like I am, cover this bad-boy with tinfoil and put it in your fridge for about 10 minutes and then set it on the counter until it's done)


-FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

- FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

 ***** These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours. (There are a bunch of these lil fellas, so you can take a big plate lined with tinfoil or parchment paper, and put them on as you get done dipping them in chocolate. When the plate gets full, pop 'em in the freezer until the chocolate is hard! Place in a container and continue until done!)*****