TWIX Cheesecake Bites on a Stick

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 1/16 cup Flour
  • 1 cup Milk chocolate chips
  • 6 tbsp Powdered sugar
  • 1/8 tsp Salt
  • 2 1/2 tsp Vanilla
  • 1/3 cup White sugar

• Oils & Vinegars

  • 1 tsp Vegetable oil

• Snacks

  • 1 Lollipop sticks and circle cookie cutter

• Dairy

  • 1/2 cup Butter
  • 16 oz Cream cheese

• Desserts

  • 1 cup Twix bites

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Line an 8 x 8 pan with parchment paper covering the bottom and the sides.
• Cream together the butter and powdered sugar. Beat in the cornstarch, salt, and vanilla.
• Stir in the flour and then press the mixture evenly to the bottom of the pan.
• Bake for 20-22 minutes or until lightly golden at the sides. Remove and allow to cool while making the cheesecake filling.
• In a large bowl, cream together the cream cheese (that has been softened to room temperature and not microwaved) with the sugar until completely smooth. Beat in the vanilla extract and the egg.
• In a small bowl, stir together the TWIX Bites and the flour (this helps to keep the TWIX Bites from all sinking to the bottom.)
• Stir in the TWIX mixture to the cheesecake mixture and then pour evenly over the crust.
• Bake for 20-23 minutes. Remove and allow to cool for 30 minutes on a counter and then chill for 1 and 1/2 hours in the fridge.
• Remove from the fridge pull out the cheesecake using the sides of the parchment paper. Cut out circles in the cheesecake and then press a lollipop stick into the center of each cheesecake.
• Line a large tray with parchment paper and set the cheesecake pops on the tray. Freeze while preparing the chocolate.
• Combine the chocolate and vegetable oil in a microwave safe bowl. Microwave in bursts of 30 seconds, stirring in between each burst until the chocolate is melted. Either spoon the chocolate over the cheesecakes or using a fork and the lollipop stick, gently dip the cheesecake into the chocolate and back onto the lined parchment paper.
• Once all the cheesecakes have been coated in chocolate place in the fridge and allow for the chocolate to harden before enjoying.
• Preheat the oven to 350 degrees F.
• Cream together the sugar and butter until light and fluffy.
• Beat in the egg yolk (must be a large egg yolk), vanilla, and almond extract.
• In a separate bowl combine the flour, baking powder, and salt.
• Slowly add the dry to the wet ingredients. If the dough is too wet, add more flour (a tablespoon at a time) until the dough pulls away from the sides.
• Roll tiny balls of dough (refer to my picture) and place on the cookie sheet.
• Bake for 6-8 minutes or until the tops are lightly browned. (You want these to be slightly under-baked and very soft since it is a cookie sandwich and would be not very pleasant to bite through two hard cookies.)
• Remove the cookies from the oven, transfer to a wire cooling rack and allow to cool completely.
• Melt the butter in a small saucepan over low heat. Add in the brown sugar and stir until the sugar is completely dissolved. Slowly add in the heavy whipping cream, stirring constantly. Add a pinch of salt and the vanilla. Raise the heat to medium and bring the mixture to a soft boil.
• Allow it to lightly boil, stirring constantly for 1-2 minutes. Remove from the heat and transfer to a dish. Place in the fridge and allow to chill for at least 30 minutes or until completely chilled through.
• Pour the cooled caramel sauce (it thickens as it cools) into a large bowl. Beat in the powdered sugar until the frosting is thick to your desired preference. (You can add in more, or use less powdered sugar, but you will want it thick to pipe on the cookies).
• Fit a frosting bag with a star tip and fill with frosting. Pipe the frosting on a cooled sugar cookie and top with another sugar cookie. Pipe a little bit more frosting on the top of the cookie and place a halved TWIX bite.