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Gluten Free Twix Recipe—Straight from GF Classic Snacks

Gluten Free Twix Recipe—Straight from GF Classic Snacks

Gluten Free Twix Bars!

It’s here it’s here it’s here! Today is the official publication date of Gluten Free Classic Snacks!! That means that it’s for sale everywhere books are sold, including the ebook version (if you pre-ordered the ebook version, it should automatically download for you today). The “Look Inside” feature is finally live on the ebook version of the book on amazon.com. The copies have been shipped from the publisher’s warehouse to retailers all over the United States (and Canada!), and all that’s missing is … YOU! Buy it, download it, ask your local library to buy a copy or two, buy one for a friend, surprise your partner on her birthday—and then tell everyone exactly what we can do. P.S. We can do everything

Today, we celebrate Gluten Free Classic Snacks with a free recipe straight from the book. You “voted” for which recipe would be reprinted here on the blog in the comments of this post. The people have spoken, and out of 9 possible free recipes, a whopping 25% of you chose (you guessed it) this straight-up perfect copycat recipe for Gluten Free Twix (close behind with 18% of the vote was the Whoppers recipe from Classic Snacks). Mars may not make Twix gluten free, but we sure do! Here’s how it’s done:

Gluten Free Twix, Step by Step

A Personal Note

If you are really looking to go all out and temper chocolate the traditional way, with a candy thermometer and everything, I discuss that in the book, too. Which brings me to a very important point about this recipe, and all the others in the book (and really about every recipe I publish on this blog, in one of my cookbooks or anywhere else for that matter): it doesn’t have to be perfect. It certainly doesn’t have to look perfect. I developed every recipe in this book, and did all of the prep work for the photo shoot for every recipe you see in this book. But a well-trained professional food stylist “styled” the recipes, and they were shot by a well-trained professional photographer. And even the recipes that I style and shoot on my own for this blog? I may not be a classically trained professional, but I do this all day every day, 7 days a week. They have to look almost-perfect, but only because we eat with our eyes first. And I want you to see what’s possible. Especially for this book—I want to trigger your memories of all the packaged snacks, crackers, breakfast treats, cookies and candies that are off-limits when you’re gluten free. I want to remind you of what you’re missing, and then give it back. So I need proof. If it doesn’t look like Twix bars, then you won’t believe that my version of gluten free Twix bars are the real deal. But when you make it yourself, all that falls away. You’ve already seen the proof. Now you really just need the texture and the taste. So be kind to yourself. This is supposed to be fun!

When I started this food blog in 2009 (6 years ago, almost to the day), I had just been laid off from my well-paying job as a lawyer in a large New York City law firm. I felt awful about myself. I had three young kids at home and they needed (deserved!) a mother who didn’t feel like a total failure. I had been cooking and baking gluten free with a measure of success (after tons of early failure) for years already, so nothing felt more natural than sharing that with you. So the very last thing I would ever want to do is to make you feel badly about yourself. We all have enough of that in our lives, don’t you think? I want to show you what’s possible, and to inspire you to get into the kitchen and bake some love. Since when does love have to look perfect?

Thank You

So, thank you. Thank you for coming here to read this blog every day, and for participating in social media, too. Thank you for reading, and commenting and supporting me and each other. And yes, thank you for buying my New Cookbook. This isn’t a stepping stone for me. This is it. I’m not looking to open up a bakery or start a line of my very own packaged gluten free snacks. I just want to keep teaching you how to make the food you love at home. I love nothing more than writing cookbooks for you, and if you buy them, they’ll keep letting me write more. It’s really as simple as that! Thank you for supporting me along the way. *mwah*

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Prep time: Cook time: Yield: About 20 candy bars

Ingredients

For the Shortbread Cookie
1 3/4 cups (245 g) gluten free cake flour (200 grams Mock Better Batter Gluten Free Flour or Better Batter itself + 45 grams cornstarch)*

1/8 teaspoon kosher salt

1/2 cup (100 g) granulated sugar

8 tablespoons (112 g) unsalted butter, at room temperature

1 to 2 tablespoons (1/2 to 1 fluid ounce) lukewarm water

For the Soft Caramel**
2 cups (400 g) granulated sugar

1/2 cup (4 fluid ounces) water

1/4 teaspoon cream of tartar

3/4 cup (6 fluid ounces) heavy whipping cream

5 tablespoons (70 g) unsalted butter, chopped

1 teaspoon pure vanilla extract

For the Chocolate Topping
18 ounces milk chocolate, chopped

4 tablespoons (56 g) virgin coconut oil

*You can also use Cup4Cup gluten free flour or my recipe for Mock Cup4Cup in place of cake flour in this recipe.

**If you’re hesitant to make your own Soft Caramel, you can purchase ready-made soft caramel from Chocoley.com.

Directions

  • Prepare the cookies: Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the cake flour, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, add the butter and 1 tablespoon of the water, and knead until the dough comes together, using more water by the teaspoon if necessary. Place the dough between two sheets of unbleached parchment paper and roll into a rectangle about 1/2 inch thick. With a sharp knife or pizza or pastry wheel, slice into rectangles 3 1/2 inches long and 1/2 inch wide. Place the rectangles 1 inch apart from one another on the prepared baking sheets. Using a toothpick or wooden skewer, press three holes, evenly spaces apart and each about 1/8 inch deep, into the top of each dough rectangle. Place the baking sheets in the center of the preheated oven and bake for about 10 minutes, or until just beginning to brown on the edges. Remove from the oven and allow to cool completely on the baking sheets.

  • Prepare the caramel: Line a quarter sheet (13 x 9 x 1-inch) pan with unbleached parchment paper and set it aside. In a medium-size, heavy-bottomed saucepan, place the sugar, water and cream of tartar and whisk to combine. Clip a candy thermometer to the side of the saucepan and cook, undisturbed, over medium-high heat until the sugar begins to turn amber-colored around the edges and reaches 300°F. Remove the saucepan from the heat, stir to prevent the sugar from burning, and add the cream. The mixture will bubble up quite a lot. Stir until the bubbling subsides. The sugar may seize up, but it will melt again. Add the butter and stir to combine. Return the saucepan to the heat and cook, undisturbed, over medium-high heat until the mixture reaches 245°F. Remove from the heat and whisk in the vanilla. Pour the hot caramel into the prepared pan and shake it back and forth and side to side into an even layer. Allow to sit at room temperature until set, at least 2 hours. Once cool, the caramel can be covered in plastic and stored in a cool, dry place for up to a month.

  • Shape the caramel and assemble: Roll out the cooled caramel between two sheets of unbleached parchment paper into a rectangle about 1/2 inch thick. With a sharp knife or pizza or pastry wheel, cut the caramel into 3 1/2 x 1/2-inch rectangles (the same size as the shortbread cookies). Place one caramel rectangle on top of each cooled shortbread cookie, and press gently to adhere.

  • Prepare the topping and finish the candies: Place the chocolate and coconut oil in a large, microwave-safe bowl and melt in 45 second bursts at 60% power, stirring in between, until melted and smooth. Allow the chocolate to sit at room temperature until it begins to thicken a bit. Immerse the caramel-topped shortbread, one at a time, in the chocolate. Pull the bar out of the chocolate by slipping the fork under it and bobbing it on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on a clean sheet of waxed or parchment paper. Allow the chocolate glaze to set at room temperature.

  • From the book Gluten-Free Classic Snacks: 100 Recipes for the Brand Name Treats You Love, by Nicole Hunn. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright © 2015

With love,
Nicole

Gluten Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love

If you liked this recipe, you'll love this book!

Did you think going gluten-free meant giving up your favorite snack foods? Well not anymore! Gluten Free Classic Snacks helps you bring back the memories of those classic snacks, whether it’s a little surprise in a lunchbox or a treat at the end of the day. Make all the most popular cookies, snack cakes, and crackers you’ve been missing—from Thin Mints(R) Girl Scout Cookies(R) and Hostess(R) Twinkies(R) to Keebler(R) Club(R) Crackers and Kellogg’s(R) Pop-Tarts(R) Toaster Pastries—in your own kitchen with ease.

Learn More

  • Anneke

    This cookbook is wonderful, Nicole! We are all so, so lucky that you are in our lives! Here’s a story that goes right along with your personal note about being perfect . . . I was visiting my parents when my mother’s copy of the new book arrived, and we quickly read through to find a recipe we could make right away. Since she doesn’t have all the same GF supplies that I do, we were a bit limited, but landed on the Tastykake Butterscotch Krimpets. You know what a great baker Hilma is, she got right in there with the butterscotch sauce! Imagine my surprise when my father came into the kitchen and said, “Butterscotch Krimpets? You can’t make those, you will need a special pan to make that shape!” To which I replied, “no, we don’t, Nicole has a method to make them look right, and they will still taste delicious even if they are plain old rectangles. What do you know of Butterscotch Krimpets, anyway?” He said, “What do I know? I am from Philadelphia! I know my Tastykakes!” I can honestly say that never in my life have I seen my father eat a Tastykake of any kind, so this exchange came as a bit of a shock! Anyway, we did make them as plain old rectangles, and, according to my dad, they did taste perfect! So fun to introduce my Midwestern children to a taste from my childhood. Thanks, Nicole. Really. Much love to you!

    • Lucy

      Great story :)

    • Mare Masterson

      Awesome! Now I want Butterscotch Krimpets! That might have to be the next thing I make from the book!

    • Of course, I love everything about this story, Anneke! And so funny that you learned something about your Dad in all of it. ;)

  • semichigan

    Thank you for caring …and for sharing! {hug} Keep up the good work, I appreciate it…and the recipes are really good, too! {grin}

  • Lucy

    Nicole, I love the new look!
    The recipe pages look so inviting, give yourself a pat on the back :)
    I ordered the thermometer and the Better Batter flour mix with the book yesterday. I can’t wait. HUGS:)

  • tara

    thank you for reminding us this is supposed to be FUN and not perfect !

  • Lorna

    I had pre-ordered the Kindle version of your new book and last night when I checked my tablet on my way to bed…there it was! I’ve been dragging my butt all day because I couldn’t put the book down. I think it’s a good thing I’m busy with tax season right now or I would be putting on a tom…..now I’m forced to take it down a notch and calmly choose one or two recipes at a time. I’m very impressed with the book (which I had to read cover to cover before I could sleep). Give yourself a pat on the back!

    • Wow, Lorna, if you dedicated time to Classic Snacks right in the middle of your busiest work season of the year, I consider that the highest compliment! So glad you’re impressed with the book. That means so much!

  • Kathleen

    Hi Nicole,
    Congratulations on the new book! So happy for you. Finding your blog (and books) have made handling my celiac disease so much easier, and even fun.

    Thank you for all you do!
    Kathleen in NYC

    • Thank you, Kathleen! So glad you’re having fun. No reason not to!!!

  • Beth Addington

    Nicole,
    I am SOO excited to try these because your recipes are nothing short of amazing! The GF Samoas are my favorite. I like them better than the originals!! (it’s my husband and son that I do all the baking for – I do not have gluten restrictions). And my son’s eyes lit up when he ate GF ice cream sandwiches for the first time!
    I have a question about the chocolate dipping. I had no trouble with the samoas, but when I tried the Entenmann’s chocolate frosted donuts from the new cookbook, the chocolate never sat up. I used chocolate baking wafers (not chips) vs a bar of baking chocolate, would this have made a difference? The flavor was spot on, but the end result was a bit sticky :)
    Additionally, can you post something with photos of the cream filling process? I’d like to try the Little debbie oatmeal cream pies, but I’m having trouble visualizng the process of heating the ingredients, with the thermometer, etc.
    Thanks so much for all you do!!

    • Hi, Beth, It sounds like an issue with your chocolate. Perhaps the quality of the wafers you are using? If by wafers, you mean those Wilton candy coatings, that is the issue. Or perhaps you are using another wafer similarly with a lot of additives. I would highly recommend using one of the two methods I recommend in the book: adding coconut oil to properly melted chopped chocolate, or tempering chocolate the specific way mentioned on page 25. I would also suggest you take the time to read through the “Working with Chocolate” section on pages 25-26. Your previous method might have been okay for something like the Samoas, which require much less chocolate, but simply inadequate for something like the Entenmann’s donuts. Hope that helps!

      I’m afraid I don’t plan to do a tutorial of the method of making the 7-Minute Creme Filling for Snack Cakes, if that’s what you are referring to, but the Little Debbie Oatmeal Creme Pies actually call for the Stiff Sandwich Cookie Filling, not the 7-Minute filling. That’s really just a stiff buttercream!

  • Toni

    Nicole,
    Thank you so much. Our 6 year old received a celiac diagnosis in January. Your blog and cookbooks have helped us adjust our lives to eat gluten free. We love your newest cookbook and made the Quaker Chocolate Chip Breakfast Cookies today. They were great! We are looking forward to trying many more of the recipes. Thank you again!

    • Hi, Toni! I’m honored to have been able to help you through these early months after a diagnosis. I know what that time can be like, and helping at times like that is why I do what I do! So glad you liked the breakfast cookies (I made a double batch of those just the other day!), and hope you’ll stick around for more recipes. :)

  • Jen

    It was a lovely surprise to get my pre-ordered copy yesterday (in Western Australia). I love love love the inclusion of the chocolate digestives. These are going to be first up in this house.

    • The Digestives are a real favorite of mine, Jen! I’m so glad you’re excited about them, too. The texture is spot on, I promise!!

  • Jennifer S.

    Congrats – can’t wait for the next one, which I know you must already be working on!

    • Of course, Jennifer! It’s tentatively titled “Gluten Free Small Bites,” and it’s all appetizers and handheld meals and treats for busy lifestyles. :) But after this next one, I’m seriously considering taking a few years off from cookbook writing (believe it or not).

  • Faith

    Love all your books-I am sure I’ll add the new one to my collection in the near future! I’d love to try the twix bars, but when I click on the “print” button above, what comes up is not exactly the recipe, but more of an add with your personal note on the bottom. I’ve never had trouble printing your other recipes so I’m not sure what’s up with this one. I so enjoy your blog and appreciate all your hard work that goes into creating these wonderful recipes. I have your cookbooks, but I think I enjoy the recipes on your blog more because it feels like YOU are in there too!

    • Hi, Faith, this recipe is available on the blog only as pages from the new book as it just has too many parts for me to type the whole thing into the “recipe” field on the back end, which is what enables the clean print function you’re used to. I’m afraid you’ll just have to keep the blog page open while you make the recipe. Alternatively, you could drag the images from the book onto your desktop and print from there!
      Thanks for the kind words about the blog. It’s always such a balance in books to insert my own commentary so you feel like you have a friend baking alongside you, which I wish I could do personally (!) but without making the book too long!

      • Faith

        Dragging images didn’t work-but snip-tool did the job. Ha! It’s rather awkward to drag the desktop to the kitchen and I’ve tried making recipes with the ipad in front of me but my husband hates the sticky finger prints and flour dust all over the screen-go figure! LOL! It’s better to keep the peace and just print a paper version or use the cookbook. Thanks again.

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