Twix-y Bars
The Kid Friendly Food Allergy Cookbook, Leslie Hammand and Lynne Marie Rominger
1 1/2 cups Brown Sugar Dough (recipe below)
10 teaspoons butter
3 tablespoons brown sugar
1 14 oz. can condensed milk
1 cup semisweet or milk chocolate chips
1. In a 9 inch square cake pan, press dough in evenly and prick with a fork.
2. Bake in a 375 degree oven for 20 minutes or until lightly golden. Remove and cool in pan.
3. To make carmel, place the butter, sugar, and condensed milk in a nonstick saucepan and cook over medium-low heat until the mixture comes to a boil. Reduce the heat and cook 4-5 minutes until the caramel is pale golden and thick and is coming away from the sides of the pan. Pour the topping over the shortbread base and let cool.
4. In a microwave safe bowl, melt chocolate according to the package directions. When the carmel topping is firm, place it into the refrigerator to cool completely. Remove and cut the cookies into long rectangles. Place on a parchment lined baking sheet and pour chocolate over each cookie until all all are completely covered with chocolate. Put back into refrigerator to cool. Serve or wrap in parchment and freeze in a zipper-lock bag. They taste great frozen too!
Brown Sugar Dough - makes about 3 cups
3/4 cup butter
2 1/4 cups rice flour
1 1/4 cups brown sugar, packed
1/2 teaspoon vanilla
1/4 cup cornstarch
1/4 teaspoon salt
8 teaspoons milk
2 egg yolks
1. In a food processor, combine butter, half of the flour, and the sugar. Pulse until the mixture resembles cornmeal.
2. Add all remaining ingredients and process until dough forms a ball and comes together. If needed, carefully pull dough apart and place in processor to blend again until you get smooth dough.
3. Remove dough from processor and divide in half. Wrap in wax paper and chill until ready to use.
