Copycat Twix Bars

homemade snicker bar RHB

Copycat Twix Bars

Yields:  20-24 bars

Prep time: 1 hr 30 mins
Cooking time: 20 mins

A thin layer of buttery cookie topped with gooey caramel and rich chocolate ganache, this homemade version of the well known Twix® bars makes enough to feed a crowd

INGREDIENTS:

3/4 cup (170 g) unsalted butter, room temperature

1/2 cup (100 g)  Confectioners Powdered Sugar

2 1/3 cups (280 g) all-purpose flour*

Pinch salt

2 cans (14 oz each) Eagle brand sweetened condensed milk

1/2 cup (100 g) Extra Fine Granulated Sugar

1 cup (226 g) unsalted butter, diced

3/4 cup (120 g) dark chocolate chips

1/3 cup heavy cream

DIRECTIONS:

 

  • Preheat oven to 350°F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging over sides.
  • In a mixing bowl, beat softened butter on low speed until fluffy.
  • Stir in powder sugar and beat until just combined.
  • Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!
  • With the back of a spoon (or your fingers) spread cookie base in prepared ban. Prick it all over with a fork and bake in preheated oven for 20 minutes or until firm to touch and lightly golden brown. Don’t overcook it or it will be very crumbly!
  • Remove from oven and set aside to cool completely.
  • Make caramel layer: In a medium saucepan, add condensed milk, sugar and butter. Cook caramel over low heat until it reaches the boiling point (approximately 9-10 minutes). Once the mixture is bubbly, cook for an additional 15-16 minutes constantly stirring as mixture will burn and stick to the pan easily. When caramel is done, it will pull itself from the sides of the bowl, it has thickened, and changed color. Depending on heat source it could take 30-45 minutes of continuous stirring and cooking. The mixture needs to have the consistency/thickness of mayonnaise or dulce de leche.
  • Pour caramel layer over cookie base, making sure it covers entire pan.
  • Make chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it reaches boiling point and pour over chocolate chips. Let sit for 30 seconds and stir to create a smooth chocolate mixture. If chocolate is not melted all the way through, place it in microwave for 20-30 seconds or on top of a pan with boiling water making sure chocolate bowl does not touch water.
  • Pour chocolate over caramel layer and spread evenly.
  • Refrigerate entire pan for 1-2 hours until chocolate is set.
  • With a sharp knife, cut into bars. Store in the refrigerator

NOTES:

  1. Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.
  2. To make dessert in same style as Twix®, once caramel layer is poured over cookie base let it cool completely before cutting into thin, finger-width bars.
  3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.
  4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.
  5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.

source :imperialsugar

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Starbucks Double Chocolate Brownie Copycat

12

Starbucks Double Chocolate Brownie Copycat

Yield: 9×13 pans

INGREDIENTS:

 

1 cup butter, room temperature

1 ½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

4 eggs

1 1/3 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt, don’t add if you used salted butter

2 3.5 oz Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar

 

 

Directions

Preheat oven to 350 degrees F. Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.

In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.

Once the mixtures has combined add the eggs in one at a time, beating in between each addition.

In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.

Slowly mix in the dry ingredients to the butter mixture.

Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.

Note: The brownie batter is thick, remember this isn’t a boxed recipe. Trust me it will turn out great.

Spread the batter into the 9×13 prepared pan.

Coarsely chop 1 the reamining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.

Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.

 

source:  adashofsanity

Starbucks Copycat Caramel Macchiato

Starbucks Caramel Macchiato

STARBUCKS COPYCAT CARAMEL MACCHIATO

INGREDIENTS:

2 tablespoons vanilla syrup (recipe follows)
1/2 cup fresh espresso
1 cup milk, steamed and frothy with foam
3 – 4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)

For the Vanilla syrup:

2 cups water
1 1/2 cups granulated sugar
1 teaspoon vanilla extract

DIRECTIONS:

  1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
  2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.
  3. Add vanilla syrup, espresso or strong coffee and hot milk to mug. Add caramel sauce and serve.

source:  babble

Copycat Starbucks Caramel Frappuccino Recipe

starbucks caramel frappuccino

Copycat Starbucks Caramel Frappuccino Recipe

INGREDIENTS:

1 cup double-strength Starbucks Coffee (cold)
3/4 cup Milk
3 tbsp Sugar
2 cup Ice
1/8 tsp Xanthan Gum
Squirt of Whipped Cream
Drizzle Torani Carmel Sauce

DIRECTIONS:

1. Put cold coffee, milk, sugar, ice, a squirt of caramel and xanthan gum in blender and blend until smooth.

2. Pour into cup and top with whipped cream and drizzle of caramel.

source:  everydaysavvy

Copycat Starbucks Mocha Cookie Frozen Coffee

starbucks mocha cookie frozen coffee

Copycat Starbucks Mocha Cookie Frozen Coffee

INGREDIENTS:

I full tray of Frozen coffee ice cubes (coffee brewed then placed in ice cube trays and frozen overnight)

¾ or 1 cup milk (more or less to taste and consistency)

1-2 Tbsp sugar (more or less to taste)

2 Tbsp. Hershey’s Chocolate Syrup

¼ cup mini semi-sweet chocolate chips

¼ cup crushed Oreo Cookies (with the middle cream part taken out)

Chocolate Whipped Cream (Beat together ¼ cup sugar with 2 Tbsp Cocoa and 1 cup whipping cream)

DIRECTIONS:

Blend all ingredient except the chocolate whipped cream in a blender. Blend until smooth. Pour into glass and serve with the chocolate whipped cream and a few sprinkles of the crushed Oreo’s.

source:  bubblynaturecreations

Copycat Starbucks Hot Chocolate Recipe (Quick & Easy)

starbucks hot choco

Copycat Starbucks Hot Chocolate Recipe (Quick & Easy)

INGREDIENTS:

2 tablespoons unsweetened cocoa

2 tablespoons sugar

¼ cup water

1½ cup milk (I used 2%)

¼ teaspoon vanilla

DIRECTIONS:

  1. Add water, cocoa and sugar into a microwave safe bowl and heat for approximately 40 seconds or until warm. Mix well to create the chocolate syrup.
  2. Add milk and vanilla and stir well.
  3. Heat in the microwave for about 60 seconds or until hot.
  4. Serve with whipped cream or marshmallows.

source:  myfrugaladventures

Auntie Anne’s Pretzels – Copycat

5

Auntie Anne’s Pretzels – Copycat

 Yields:  12 pcs

INGREDIENTS

2 cups milk (I used 2%)

1 1/2 Tbsp active dry yeast (2 packets)

6 Tbsp packed light-brown sugar

4 Tbsp butter, at room temperature

4 1/2 cups all-purpose flour, plus an up to an additional 1/2 cup as needed

2 tsp fine salt

1/3 cup baking soda

3 cups warm water

coarse salt, to taste

6 Tbsp butter, melted

Dipping sauce for serving, optional*

Directions

  • Warm milk in a microwave safe bowl in microwave (or alternately over stove top in a small saucepan) until temperature of milk reaches 110 degrees, about 1 1/2 – 2 minutes on HIGH power. Pour milk along with yeast into the bowl of an electric stand mixer and whisk together until yeast has dissolved, let rest 5 minutes. Add brown sugar, 4 tbsp softened butter, 1 cup flour and 2 tsp fine sea salt to milk mixture and using the whisk attachment, stir until blended. Switch attachment to a dough hook, add remaining 3 1/2 cups flour and kneaded mixture on medium low speed until elastic. Mix in up to an additional 1/2 cup flour, as needed, until dough pulls away from the sides of the bowl. Cover bowl with plastic wrap and allow dough to rise in warm place until doubled in size, about 1 hour.
  • Preheat oven to 450 degrees. Line two baking sheets with Silpats or parchment paper (alternately you could grease them). Punch dough down several times to release any air pockets. Divide dough into 12 equal pieces (the easiest way to do this is to divide the dough in half, then divide the halves into halves then those and into thirds). Cover divided dough loosely with plastic wrap (just to prevent a dry crust from forming on the outside) and roll each piece out into a long, thin rope about 32 – 36 inches long (I found working on a non-floured to very very lightly floured surface worked best, I began with a lightly floured surface and realized it was much harder to get more stretch, plus it was much faster to roll them out when working on a less-no flour surface). Form dough rope into a pretzel shape.
  • In a shallow bowl, whisk together baking soda and warm water then fully immerse pretzel into water mixture and allow excess water to drip off (I ended up shaping most of them into the pretzel shape once placing on the cookie sheet rather then doing it twice, I would just fold the rope into halves several times then immerse in water mixture then shape them on cookie sheet). Place on prepared baking sheet, reshape as needed and sprinkle to taste with coarse salt. Repeat this process with remaining dough. Bake pretzels in preheated oven 7 – 11 minutes until golden brown (note that you will likely only be able to cook 6 at a time among the two baking sheets) Remove from oven and brush top and bottom of pretzels with melted butter. Serve warm with optional dipping sauce. Reheat in microwave or in a warm oven once they’ve cooled, if desired.
  • *Dipping sauces I would recommend are Yammie’s amazing garlic cheese sauce (click here for the recipe), marinara sauce, or honey mustard. For a sweeter option, try with a warm homemade doughnut glaze, caramel sauce or chocolate sauce. Alternately if you want another dessert option, skip the coarse salt step of the recipe and sprinkle instead with lots of cinnamon sugar.

source : cookingclassy

Double Fudge Cake Copy Cat

Double Fudge Cake Copy Cat

Double Fudge Cake Copy Cat

INGREDIENTS:

1 c. Pillsbury Sugar Free Devil’s Food Cake mix
2 eggs whites
1/2 c. water
1-2 Tbsp. sugar free chocolate syrup per cake
1/2 Tbsp. mini chocolate chips

DIRECTIONS:

Whisk together the cake mix, egg whites, and water.
Divide among 12 liners in a muffin tin (I used a small cookie scooper, 2 scoopfuls per cupcake liner– you may have to scrape the bowl, but it can definitely be done!!).
Bake at 350º for 18 minutes.
Top with sugar free chocolate syrup and chocolate chips. Freeze the rest of the batch for later!

source:  somethingswanky

Banana Bread ala Starbucks

banana bread-starbucks YCC

Banana Bread ala Starbucks

Yields:  one 9″ loaf

Baking temp: 340F
Baking time: 1hr, 20min

INGREDIENTS:

2 eggs beaten

1/3 cup milk

1 teaspoon lemon juice

½ cup oil

1 ¼ cup mashed ripe bananas (I used 2 medium, 2 small)

1 teaspoon vanilla

1 ½ cup sugar

1 ¾ cup flour

1 teaspoon baking soda

½ teaspoon salt

2/3 cup chopped walnuts

DIRECTIONS:

  1. Preheat oven to 340 degrees.
  2. Prepare your loaf pan by cutting a piece of parchment paper to fit the bottom, then grease the sides of the pan.
  3. In a large mixing bowl, beat eggs.
  4. Pour milk into a measuring cup, not quite measuring 1/3 and add lemon juice to the milk to let sit for 2 minutes.
  5. Add oil to eggs and beat again.  Add milk and vanilla and beat again.
  6. Mash bananas thoroughly and add to eggs, oil and milk.
  7. In a separate bowl, sift sugar, flour, baking soda and salt together.  Slowly stir into wet ingredients.  Mix only until incorporated.
  8. Fold in walnuts.
  9. Pour into prepared loaf pan and bake for about 1 hour and 20 minutes or until an inserted knife comes out clean.
  10. Let cool for 30 minutes, then run a knife around the edges and turn pan over to release bread.  Put in an air-tight container, the container will steam, but this helps to keep the moisture in.

source:  yourcupofcake