Homemade Snickers Cookie Bars

I have a serious case of writer’s block, so instead of a typical blog post, here’s a list of random thoughts that are swimming around inside my head. And some delicious pictures of homemade Snicker-meets-Twix-cookie-bar-thingies (Mike suggested I call them Snix?). Enjoy!

Babylandia. Beyonce. Destiny’s Child reunion. Blue Ivy (where IS she these days???)

French onion soup in a crock pot (THIS IS NOT GOOD.)

Snow day (when the heck are we going to get one?)

First cold in 2 years (waaaaaaaaaah.)

Parenthood (recently discovered, now addicted.)

Last week’s episode of New Girl (say WHAAAAAT?!)

Thinking of getting rid of cable (say WHAAAT?!)

Babylandia (want to move there.)

Enchiladas.

Valentine’s candy.

Homemade caramel. Peanuts. Shortbread. Chocolate.

Yum.

Snickers Cookie Bars (otherwise known as Snix)

yield: about 24, depending on what size you cut them

Shortbread Cookie Layer (recipe adapted from alli ‘n sons)

• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt

Preheat the oven to 325 degrees.  Line a 8×8 pan with parchment paper and coat with cooking spray. In a medium bowl, beat butter and sugar on high until fluffy. Add vanilla; blend well.  Scrape down the sides of the bowl and stir in flour and salt on medium until combined.  Press the dough evenly into the prepared pan. Bake for 20-25 minutes, or until the edges are just golden brown.  Allow to cool for at least 45 minutes before topping with caramel/peanut layer.

Caramel and Peanut Layer (recipe adapted from Ina Garten)

• 1 cup roasted unsalted peanuts
• 3/4 cups sugar
•  2 1/2 tablespoons light corn syrup
• 2 1/2 tablespoons water
• 1/2 cup heavy cream
• 2 1/2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Sprinkle the peanuts over the cooled shortbread. In a deep saucepan over medium heat, combine sugar, corn syrup, and water.  Bring to a boil and cook the sugar, swirling the pan (don’t stir!) until the mixture has reached a deep amber color.  Watch it carefully, as it happens fast.

Meanwhile, in a small saucepan over low heat, bring the cream, butter, and salt to a simmer.  Remove from heat.

When the sugar is done, remove from heat and pour in the cream+butter.  Stir in the vanilla with a wooden spoon.  Cook over medium-low heat until it registers 244 degrees (just above “soft ball”) on a candy thermometer.  Immediately remove from heat and pour over the cooled shortbread.  Allow the shortbread and caramel to cool for 2-3 hours, until firm.

Chocolate Layer

• 1 cup milk chocolate, finely chopped
• 1 teaspoon vegetable shortening

In a microwave-safe bowl or a double boiler, melt chocolate and shortening, stirring every 30 seconds until smooth.

Spread the melted chocolate over the cooled caramel. Place the pan in the refrigerator for 20-30 minutes to allow the chocolate to firm up.  When the chocolate has hardened, remove from the pan and cut into squares. Store and serve at room temperature.