Recipe: Homemade Twix Bars
This homemade recipe of your favorite childhood chocolate bar is easy, delicious and will have you craving for more. With a crunchy chocolate exterior and a gooey caramel center, this is the perfect combination of ingredients for a cheeky afternoon snack. Warning: seriously addictive.
For The Biscuit
- 225 g unsalted butter, chilled
- 100 g cornflour
- 225 g plain flour
- 110 g vanilla sugar
For The Caramel
- 100 g unsalted butter
- 1 pinch salt
- 100 g liquid glucose
- 100 g caster sugar
- 100 g dulce de leche
- 1 tsp vanilla paste
- 500 g milk chocolate
- 2 twix shaped silicon moulds (~10 bars per mould, optional)
Make The Shortbread Dough
Dice the cold butter and rub it into both of the flours, combined in a bowl, until you have a breadcrumb looking consistency. Stir the sugar, vanilla and a pinch of salt into the bowl. Using your hand, press and squeeze the mixture together until you have one lump of shortbread dough, try to avoid kneading it.
Roll the dough out between two sheets of baking paper to the thickness of just under 1cm then chill in the fridge for at least 30 minutes.
Preheat The Oven
Preheat an oven to 150ºC.
Make The Caramel
Add the butter, salt, glucose, sugar and dulce de leche into a medium saucepan. Season with a pinch of salt and put the pan over a medium heat and stir until everything melts and combines.
Keep stirring and cook until it reaches 112ºC then leave to cool almost to room temperature.
Bake The Shortbread
Cut lengths of your chilled shortbread dough to the size of your moulds (you can always trim them after baking) out of the chilled dough and transfer to a baking paper lined baking tray. Keep them apart on the tray as they may spread a little in the oven.
Bake for 20 minutes (they shouldn’t gain much colour), then leave to cool on the tray before trying to move them as they will be very delicate and crumbly. Line them up neatly on a tray to make putting them in the fridge easier.
Temper The Chocolate
Break up the milk chocolate into a bowl.
Use the microwave and heat the chocolate in 30 second blasts, taking it out in between to stir. Or use a pan over simmering water.
Keep taking the temperature until you get your chocolate to 46°C.
Place the bowl into a larger bowl filled halfway with crushed ice and a little water. Stir continuously to lower the temperature to 26°C.
Return the chocolate to the microwave and bring the temperature back up to 30ºC. Do this in 10 second blasts to make sure you get the exact temperature. It’s important!
Assemble The Biscuits
Pour the chocolate into the moulds and coat the inside, tipping them upside down over the bowl of chocolate to get rid of any excess. Chill in the fridge to set.
Pipe a little caramel into the chocolate coated moulds then press in a cooled biscuit.
Finally, pour the remaining chocolate over the top of the biscuits to seal the bars. Chill for another 30 minutes until set.
Finish And Serve
Pop the biscuits out, trim excess chocolate and drizzle with any extra melted chocolate for decoration.
Enjoy with some tea or coffee!
Makes 30 biscuits
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