Thursday, January 9, 2020

Homemade Twix Bars


I don't think I need to convince you to make these.

Shortbread, caramel + chocolate may not be an original invention... It may exist as a sweet treat wrapped in gold foil, but it's not nearly as delicious as the version you are about to make!

Homemade buttery shortbread with a salty-sweet gooey caramel topping covered in dark chocolate. THIS is a step up!




You only need about 20 minutes in the oven to set the shortbread base and then the rest of the job is on the stove. The nice thing about this recipe is you can do it in stages while doing other chores since nothing is urgent here.

Make the shortbread cookie dough and get it in the oven.
Now's the time to wash the dishes (*ugh* - i know).


Pull it from the oven and let it cool for as long as it takes for you to do the laundry or vacuum the rugs. Once you get around to it, make the caramel... You need to give your full attention here but only for about 7 minutes.




Pour the caramel over the cooled shortbread and hang that laundry, or spin for 30 minutes, yoga? Don't worry. You have as much time as you need.









When you're ready, melt the chocolate and spread it over the caramel.

Let this set in the fridge and slice into bars. You just made candy the sophisticated way ;)

Enjoy!



Homemade Twix Bars
makes 16 (4x1-inch) bars

For the cookie base:
7 tbsp (100g) unsalted butter, at room temperature
¼ cup (55g) packed light brown sugar
1 tsp pure vanilla extract
¼ tsp salt
1 cup (142g) all-purpose flour

Caramel:
¾ cup (150g) granulated sugar
3 tbsp (45ml) water
1/3 cup (80ml) 35% whipping cream
3 tbsp (42g) unsalted butter
heaped ¼ tsp salt
1 tsp flaked sea salt for sprinkling

Chocolate coating:
75g dark chocolate
2 tsp (10g) coconut oil

Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.

To make the base, cream together butter, brown sugar, vanilla and salt in a medium bowl with a rubber spatula or wooden spoon until smooth, creamy and paste-like. Sift in flour and fold it through until combined. Turn dough out into prepared pan and press it down evenly to form a flat layer. Use a piece of parchment or waxed paper on top of the crust to help smooth it out or run the back of a spoon over the surface. Bake for 16-20 minutes, until lightly golden. Transfer to a wire rack to cool slightly.

For the caramel, combine sugar and water in a small saucepan over medium heat and cook until sugar is dissolved and the syrup is bubbling. Swirl the pan occasionally to cook and colour evenly as it boils, but do not stir. Brush the sides down with a wet pastry brush as necessary to dissolve any sugar crystals. Once the mixture turns a rich amber colour and the syrup is clear and crystal-free, remove the pan from over the heat. Slowly and carefully stir in cream and butter until combined and smooth. Return the saucepan to medium heat and let the caramel bubble gently for 3 minutes while stirring constantly until slightly thickened. Stir in salt and then pour over cooled baked brownie in the pan and let set for 2 hours in the fridge.

For the chocolate coating, To make topping, melt chocolate with coconut oil in the microwave and stir until smooth. Pour over caramel layer, spread it evenly and refrigerate until set. Cut into bars.


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