Am I allowed to call them that? Should I use a ® after”Twix”? Just a thought… Twix are one of my all time favorite candy bars. Zero bars are my first favorite, though. Have you ever had one? Oh…you must try one if not. But Twix are good because they have that cookie crust. Yum. That gives me an idea… I haven’t had a giveaway in a bit. I need to have one. I just don’t know what to giveaway? How bout some cute magnets? Handmade by me? Yes! Idea! All you have to do to enter is comment your favorite candy at the end of this post. Winner(s) will be chosen (randomly) at 8:00am St. Patrick’s Day. 
To see the magnets- just check out the “shop” page here.
This recipe is very easy, because you can do the crust- than do the caramel later, then the chocolate whenever. You can kinda be lazy a bit…
Mmmm……
the first mixture should look like this after it’s processed, then you press it in the pan.
Okay, y’all…. I misread my cookbook- that’s why there are little caramelized bits in my caramel. I admit it- I am not perfect! (it still tasted yummy though) What happened? haha- I though the recipe said boil for 6-8 minutes. Whoops! I won’t do that again…
This recipe is an adaptation of one found in “The Big Book Of Baking” by Love Food
For the crust:
in a food processor combine (pulse to coarse crumbs)
1 heaping cup of flour
1/2 c butter
1/3 c sugar
1 tsp vanilla
Press into a greased pan- I suggest a small 9″x9″ or small casserole pan. (I used a “toaster oven” sized pan)
You don’t have to press it up the sides- you just have to get it nice n flat.
Bake at 350ºF for 22 min.
The caramel layer:
3/4 c butter
1/2 c sugar
3 tbs dark corn syrup
1/4 tsp salt
1/2 tsp vanilla
1 14oz can sweetened condensed milk (I ♥ that stuff!)
Combine the above ingredients into a saucepan heat it gently until the sugar is dissolved- then- bring to a boil and REDUCE the heat to a simmer. SIMMER 6-8 minutes, or until it’s thickened. Spread over the shortbread (I used a silicone spatula- worked great) and let it chill in the fridge for a couple hours.
Now, melt some chocolate chips (7oz) you know how to do that, right? Just nuke em at 15 second intervals, stirring between each one. Spread the chocolate over the caramel, and place in fridge to set up.
To cut them, turn the entire concoction out of the pan and place on a cutting board. (That’s the easiest) ENJOY!
Don’t forget to enter the contest!
This is my mama’s pound cake. It’s soft, sweet, rich and melts in your mouth. I don’t make pound cake too much- I think it’s because I am cheap and hate to use all my eggs,sugar and butter on one thing. But then after a bite- I always say….”It’s worth it.”
your stove top will look like this
my dear sweet grandmother’s 
)
add the shortening to the dry ingredients
cut it in until it looks like this
add the milk- DON’T OVER-MIX!
It’s fine if it looks like this. Keep it thick. Don’t twist the cutter when you cut em…
brush then LIBERALLY with melted butter.
yum. Like that.
place both biscuits and casserole into a preheated 425°F oven for 8-12 minutes.
you can place the biscuits on top of the casserole- but I don’t like soggy bottoms-
mmm biscuits
I hope this post brought you some visual comfort. Enjoy and feel free to comment! 
people are talking…. are you?