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Treat not Trick - Homemade Twix Bars
Friday 28th of October 2011 07:47 AM
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By Kim L. Fritzemeier

KFRM Central Kansas Reporter

Farm Wife along the Stafford/Reno County Line

It's nearly Halloween, and the store aisles have been filled with tempting bags of candy, practically since the 4th of July. Since we rarely have trick or treaters visit, I can't justify buying those sweet treats. But I guess I can justify making a facsimile thereof. So I did.

I found these Twix Bars at This Farm Family's Life blog (click on the link if you want step-by-step photos). I thought that Halloween was the perfect time to try them. While I don't think they taste just like Twix Bars, they are a quick and handy treat to stick in lunches for the field or for your next tailgate party. (Eat 'em up! Eat 'em up! K-S-U!)

If you know your trick-or-treaters and they know you, it would be fun to package them in small plastic bags decorated with holiday stickers (and your name). Give them to the ghosts and goblins who stop by. No tricks ... just treats! (I know it doesn't work to give homemade treats most of the time. But when you have a maximum of five trick-or-treaters - and that's a good year - you know the little goblins behind the mask and they know you.)

Enjoy!

Twix Bars
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup butter
1/4 cup milk
1 cup crushed graham crackers
1 1/4 packets club crackers
1/2 cup peanut butter
1 cup chocolate chips
1/2 cup butterscotch chips

Line a greased 9- by 13-inch pan with a layer of club crackers, fit tightly together.

Simmer brown sugar, white sugar, butter and milk for 5 minutes. Add graham crumbs and spread immediately over crackers. Quickly add another layer of crackers.

Melt the remaining ingredients over low heat and spread over the top layer of crackers. Cool and cut into squares.

Note: The crackers didn't fit exactly into the pan. I just did the best I could. We aren't running a factory around here, so I guess every piece didn't need to look uniform!

I stored them in the refrigerator so the chocolate layer would stay firm, but it's not required.

 

 
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