Tag Archives: twix

Mudslide Stix Recipe

IMG_0882

We’re going to institute a new Recipe of the Month program, where each month we’ll give out one of our recipes until the app and book are released. This way we give a taste of ‘upcakes to inspire our fellow dessert revolutionaries.

This month’s recipe is Mudslide Stix. What can be better than a Twix bar? A homemade Twix bar with Kahlua and Bailey’s Irish Cream included. We can thank Pinterest for the idea of homemade Twix bars and the bottle of Friday’s Mudslide mix that’s been in our fridge for the alcoholic inspiration. This is also a surprisingly easy recipe for you to follow, so if you love Kahlua, Bailey’s, caramel and chocolate, read on.

We started with Stella D’Oro Italian cookie bars, we used the mix of chocolate and vanilla flavored to add some variety. Next we added a drizzle of Bailey’s and Kahlua chocolate ganache to each cookie and underneath. Then we rolled out some soft caramel chew candies using a glass or rolling pin and stretched them until they were the same size and contour of the cookies. This helps keep the ganache in place and from mixing with the outer chocolate shell.

So next time you want to bring someone chocolates, why not make them yourself and add an extra little kick to your treat.

Mudslide Stix Bars
- 12 oz Candy Chocolates
- 5 oz Chocolate Chips
- 1/2 cup Heavy Cream
- 1/2 oz Kahlua Cafe Liquor
- 1/2 oz Bailey’s Irish Cream
- 12 Stella D’Oro Italian Cookie Bars
- 12 Carmel Soft Candies (flattened out)

Heat the cream over medium-high heat until just before boiling. Once simmering, pour over the chocolate chips and let sit for two minutes. After two minutes, whisk chocolate until smooth then add the Kahlua and Bailey’s, set aside to cool.

Top the cookies with a drizzle of the ganache and cover with a flattened out caramel. Smooth the melted chocolate over the cookie, we used the piping bag method which proved incredibly helpful. Let them harden at room temperature and serve. If you are making them ahead of time, keep them in the fridge until a few hours before serving for optimal freshness. Just be sure to let them come to room temperature before serving again or else the caramel will be rock hard. Enjoy!