Ingredients

The following ingredients have 18 Servings
  • 14 oz soft caramels
  • 2 tbsp heavy cream
  • 18 cream-filled sugar wafer cookies (about 1 inch wide and 4 inches long)
  • 1 1/2 lbs chocolate candy coating melts (I like Merckens)

Instruction

  • Line a 9x9-inch pan with foil extending up the sides, and spray the foil with nonstick cooking spray.
  • If the caramels are individually wrapped, unwrap them. Combine the caramels and the cream in a microwave-safe bowl. Microwave in 30-second increments, stirring well after every 30 seconds. They may resist melting and coming together at first, but continue to stir and heat until you have a smooth mixture.
  • Pour the caramels into the pan and spread them into a thin, even layer. Let it cool for a  bit, and then when it is still a little soft, press the wafers into the top of the caramel. I was able to make two rows of nine wafers, but yours may vary slightly depending on the size of the cookies you use. Refrigerate the tray until the caramel layer is firm.
  • When the caramel is firm, place the candy coating in a microwave-safe bowl and microwave it in 30-second increments, stirring after every 30 seconds, until it is melted and smooth. Line a baking sheet with foil or parchment.
  • Remove the candy bars from the pan using the foil as handles. Use a large sharp knife to cut each bar apart, trimming off any excess caramel or uneven edges.
  • Dip a pastry brush in the coating, and paint the tops of the wafers with melted coating. Once all of them have a thin layer of coating painted on, refrigerate them briefly to set the coating—this should only take about 5 minutes.
  • Once set, take a candy bar and turn it upside down, so that the wafer layer is on the bottom. Balance it on a slotted spatula above the bowl of coating, and use a spoon to pour coating over the top of the bars, making sure it covers the sides completely. (The bottom is already painted with coating, so you don’t need to worry about that. Yay!) Let the excess drip back into the bowl. Use dipping tools or a small offset spatula to take the bar off of the slotted spatula, scrape the bottom against the lip of the bowl to remove any more excess coating, then place the bar back on the covered baking sheet. Repeat until all of the bars are dipped, re-warming the coating in the microwave if necessary. Let the coating set completely. Store Twix Kats in an airtight container at room temperature.