One of my favorite candy bars is a Twix bar.... that is, until they came out with Peanut Butter Twix and Java Twix candy bars! For some reason they don't carry these in every grocery store, so I knew I had to re-create this decadent treat... in bite sized form, of course ;)
Now you can use this recipe to make the Java version like me but I also added recipe variations so you can make classic Twix bites or the peanut butter version. Which is your favorite?
These little bites are delicious, decadent and rich. Give them a try to suit which ever flavor you prefer. For me, it's JAVA all the way! Even top them with little sprinkles for a cute festive touch for any holiday. Since Valentine's Day is coming up I added little heart confetti sprinkles :)
Java Twix Bites
Yield: 24 bites
- 1/2 cup (1 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons espresso powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup caramel candies
- 1-2 tablespoons heavy cream
- 6 ounces milk chocolate chips, melted
- Classic Twix Bites: Omit espresso powder in shortbread.
- Peanut Butter Twix Bites: Omit espresso powder in shortbread and sub creamy peanut butter for caramel filling.
Preheat the oven to 300℉. Spray a mini cupcake pan with non-stick spray.
With an electric mixer, beat the butter, sugar and vanilla until smooth, about 2-3 minutes. On low speed, add espresso powder, salt and flour until just combine, making sure not to over-mix. Press about 1 teaspoon of dough into the bottom of each cup and prick dough with a fork. Bake 8-10 minutes until very lightly browned. Cool on a wire rack. Once cooled, remove shortbread from pan and set aside. Line cupcake pan with mini baking cups.
Melt chocolate according to package and spread/paint a layer of chocolate, coating the bottom and sides of the cup. Press one shortbread cookie into the bottom of each cup.
Melt caramel candies and cream in a small saucepan over low heat ans spoon on top of shortbread (about 1 teaspoon). Place pan in the refrigerator until caramel is cool and firm.
Spoon a thin layer of melted chocolate on top of the cooled caramel layer, and smooth with a knife. Place in the refrigerator until chocolate is set and ready to serve.
Serve right in baking cups, or remove baking cups and flip cups upside down to adorn with festive confetti sprinkles!