"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Twix Bars - Caramel Toffee Bars Recipe

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This recipe for Twix Bars - Caramel Toffee Bars, by , is from McMahon Holz Pope Morgan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jacki Morgan


1/2 c butter
1/4 c sugar
1 1/4 c flour
Mix all and press into greased pan 9X9. 350 F for 17 minutes and let cool.

1/2 c brown sugar
1/4 c butter
2 Tbsp corn syrup
1/2 c Eagle brand milk (sweetened condensed milk)
Boil 5 minutes, pour onto base. Refridge until set.

175 gm chocolate chips and 2 tsp butter (300 gm for double recipe) Melt (slowly) and spread over top.

Refridge until hard. Room temp for 30 minutes before cutting.

Recipe doubles well. Uses full can Eagle brand milk for double recipe.




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