Betwixed

Twix have always been one of my favorites and, since they're safe for my allergy boy to eat, they were a big hit here on Halloween.

So when I saw this recipe for a homemade version, it certainly caught my eye.

It's never a good idea to make something that you don't have the right ingredients or tools for, but I did anyway (we'll get to that in a moment).

The recipe was pretty easy to follow and I actually had all of the ingredients that I needed-- except for the rice, but I actually crushed up some Rice Krispies instead for a very slight texture!

The shortbread cookie part of it came together easily and was really really tasty. I'd make it on its own, or dip one end in chocolate to make it a little fancy. (FYI, I didn't notice any 'crunch' at all, but it was a great texture so I don't know if the rice/RK contributed to that or not.)

The caramel part is where it got sticky (hahahaha, laugh with me?). I've made caramel before with success, but this specifically recommends that you use a candy thermometer which, surprisingly, I don't have. So I just went without.

Tastewise, it turned out great, but it wasn't quite thick enough (even after being refrigerated) to hold its form after it was cut-- not for very long anyway. Next time, I'd definitely use the candy thermometer so that it firms up better.

The salt sprinkle in this step is really important. Not so much for the brand (I used Wegmans brand sea salt), but for taste. I could taste hints of the salt and it was wonderful in a salty-sweet way.

The chocolate layer was what made it most taste UNlike a Twix bar to me. Next time I'd use a milk chocolate. Considering all of the other ingredients, it seems silly to say that milk chocolate would make this too sweet!

So overall, it's a win. But as for a look-alike, taste-alike, I can't say it's a match. An excellent alternative, but not a match.

Try it and tell me what you think!