{"id":1498,"date":"2015-11-02T07:06:51","date_gmt":"2015-11-02T07:06:51","guid":{"rendered":"http:\/\/www.raccoonstar.com\/?p=1498"},"modified":"2016-02-04T01:13:35","modified_gmt":"2016-02-04T01:13:35","slug":"homemade-twix","status":"publish","type":"post","link":"http:\/\/www.raccoonstar.com\/?p=1498","title":{"rendered":"Homemade Twix"},"content":{"rendered":"<p>&nbsp;<a href=\"http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2015\/11\/IMG_0756.jpg\"><img decoding=\"async\" src=\"http:\/\/www.raccoonstar.com\/wp-content\/uploads\/2015\/11\/IMG_0756.jpg\" alt=\"\"><\/a>&nbsp;<\/p>\n<p>Followed <a href=\"http:\/\/www.seriouseats.com\/recipes\/2014\/12\/chocolate-covered-caramel-filled-shortbread-cookie-recipe.html\">this<\/a> Serious Eats recipe. It was amazing. I never want to eat a &#8220;real&#8221; Twix bar again. Now just to figure out how to make Butterfingers&#8230;<\/p>\n<p>The base shortbread was fantastic &#8212; no need for caramel or chocolate. <\/p>\n<p>Adapted from the Serious Eats page above:<\/p>\n<p>2.5 ounces (1\/2 cup) steel-cut oats<br \/>\n7.5 ounces (1 1\/2 cups) all-purpose flour (I subbed for a half cup of whole wheat, just because I want to use it up)<br \/>\n1.5 ounces (1\/4 cup) cornstarch<br \/>\n3 ounces (2\/3 cup) confectioner\u2019s sugar<br \/>\n1\/2 teaspoon salt<br \/>\n14 tablespoons unsalted butter, cut into halfinch-ish chunks<\/p>\n<p>Dump all the dry ingredients into a food processor, then add the butter. Process until a dough forms. Then roll it out into cookies! Bake at 450F for ten minutes, then 300F for another 15 minutes, rotating halfway. <\/p>\n<p>I made both cookies as detailed in the link above, and a tray of Twix. Half a recipe of the dough filled an 8&#215;8 pan. I had a hard time getting an evenly thin layer of chocolate in the tray though. <\/p>\n<p>Would (will) make again! Maybe just the cookies. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;&nbsp; Followed this Serious Eats recipe. It was amazing. I never want to eat a &#8220;real&#8221; Twix bar again. Now just to figure out how to make Butterfingers&#8230; The base shortbread was fantastic &#8212; no need for caramel or chocolate. Adapted from the Serious Eats page above: 2.5 ounces (1\/2 cup) steel-cut oats 7.5 ounces [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[30,88,157],"class_list":["post-1498","post","type-post","status-publish","format-standard","hentry","category-food","tag-baking","tag-dessert","tag-twix"],"_links":{"self":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1498"}],"version-history":[{"count":3,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1498\/revisions"}],"predecessor-version":[{"id":1501,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=\/wp\/v2\/posts\/1498\/revisions\/1501"}],"wp:attachment":[{"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1498"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.raccoonstar.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}