Halloween is just around the corner and with the season comes all sorts of candy. I love candy, all candy – the sticky, chewy, sometimes chocolaty, crunchy kind. I don’t discriminate with candy because I enjoy it all. I’d like to think I don’t eat much of it, but I do eat some on most days, and that’s why I cherish this spectacular season because they make candy in miniature, or fun size bars and bags. Little candy is a good thing because I don’t have to indulge on regular sized bars to get the same pleasure, and I can chop it up, and incorporate candy into my baking, which I thoroughly appreciate.
Twix bars are those cookie crusted, caramel and chocolate coated candy bars that we all have grown so fond of over the years. The miniature version make a pretty perfect snack, but have you ever tried them in a cookie? Hmm, well let me tell you, they’re awesome. The little bits of cookie add crunch to a soft dough, while the caramel gives them chew after baking. The chocolate, well you know, adds chocolate to every bite, and creates one amazing treat. I also added chopped almonds, smoky almonds to be exact, because I wanted to build on flavor. You could always use regular toasted almonds, but the smoked ones are pretty cool. Everyone should bake a batch and enjoy these around this time of the year.
10 tablespoons butter, softened
3/4 scant light brown sugar
2/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
8 mini Twix bars, or 4 regular sized bars (they sell 2 bars in one pack)
1/3 cup smoked or regular toasted almonds
(Makes a baker’s dozen or about 13)
- In a bowl, cream together butter and both sugars for 3 minutes. Add egg and vanilla extract. Cream for 1 minute.
- Add flour, baking powder, baking soda and salt. Mix on low for 1 minute.
- Chop Twix bars into pea sized bites. Add to dough. Chop almonds and add to dough. Stir by hand to combine.
- Place dough in covered container and chill for at least 12 hours, up to 3 days.
- Remove dough and let rest on counter for 30 minutes before scooping. Spoon out onto parchment or silpat lined baking sheets.
- Bake for 13 minutes until golden brown. Cool on sheet pan for 5 minutes before removing. Enjoy!