We at Green Halloween are dedicated to helping you have a healthy Halloween. That means candy free of GMOs and high-fructose corn syrup? But we still want you to be able to indulge with your own homemade Twix bars!

Shortbread Layer

3/4 cup butter, at room temperature
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour

Preheat oven to 350 degrees F. Grease a 9 x 9-inch pan and set aside.

In a large mixing bowl, beat together the butter, powdered sugar, vanilla, and salt until the mixture looks like a coarse sand.

Mix in the flour until the dough comes together.

Press the dough evenly into the prepared pan and bake for 20 minutes, or until the surface of the shortbread looks completely dry. Cool in pan for 15 minutes.

To Assemble

10 ounces soft caramels
6 ounces semi-sweet or milk chocolate, chopped

First, bake off your shortbread and let them cool.

In a microwave-safe bowl, microwave the caramel candies until completely melted and smooth, about 1 to 1 1/2 minutes. Using an offset spatula, spread the caramel evenly over the shortbread layer. Allow to cool for 15 minutes to set.

Transfer shortbread to a cutting board and cut into nine, 1-inch wide pieces. Then, cut each piece in half, creating eighteen 1-inch wide and 4 1/2-inch long candy bars.

In another microwave-safe bowl, melt the chopped chocolate for 15 seconds at a time, stirring between each interval, until smooth. Dip each candy bar into the chocolate, remove any excess chocolate, and set on wax paper to set completely, about 1 hour.

Store in an airtight container at room temperature. The candy bars keep for several days.

This FabulousPasta recipe is from  Kristin Rosenau of Pastry Affair via Food 52