Twix Bars

I made these a few days after I made the whoopie pies, but I felt like I should create a new post to keep some organization. These were really fun to make and pretty easy too. They tasted amazing, and the only thing I could have done better was make the shortbread thicker, and the caramel filling thinner. It was a bit overwhelming with all the layers, so I made sure to cut the bars into fairly small pieces. If I could redo them, I might have tried to dip the bars in chocolate instead of just doing one layer so it would be more similar to a real Twix bar. 

I cannot find the recipe I used for this dessert, so I'm just going to link to another recipe that is similar to the one that I used. [Link]. This one dipped the pieces into chocolate to make it similar to real Twix bars, and I would highly suggest making it that way, because they are probably a lot easier to eat. 

Whoopie Pies

          I felt in the mood to make something different, so I looked up some desserts on Allrecipe.com and found one for whoopie pies that had good reviews and nice looking pictures. I made the dessert exactly how the recipe specified and they came out amazing. The only thing that I could have done was kept a better eye on them while they were in the oven. I left them in for a bit too long, so they came out a bit dry. They were really easy to make, and didn't take too long to assemble. All photos were taken by myself as well. 

Recipe source here: Allrecipes

Ingredients

• 1 cup shortening
• 2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup sour milk
• 2 teaspoons baking soda
• 1 cup hot water
• 4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
•  
• 1 1/2 cups shortening
• 4 cups confectioners' sugar
• 1/4 cup all-purpose flour
• 1/4 cup milk
• 1 1/2 tablespoons vanilla extract
• 2 egg whites, beaten

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet.
3. Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
4. To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.