Twix bars recipe


Twix caseros

Homemade Twix bars

Twix caseros

Homemade Twix bars


Twix bars

Summary: Homemade Twix bars: chocolate, caramel and cookie bars

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 24 bars

Ingredients

    Shortbread:

  • 175 g (1 1/2 cup) all purpose flour
  • 125 g butter (1 stick, 1/2 cup) cold, cut into dices
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • Caramel:

  • 55 g (1/4 cup) butter
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 400 g (1 3/4 cups) sweetened condensed milk
  • Chocolate coating:

  • 250 g (1 1/2 cups) chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. In a medium sized bowl, stir together the flour sugar and salt.
  3. Add the butter
  4. Mix until a dough forms
  5. Press the dough into a greased 8″x 6″ rectangle pan (aprox). If you use a disposable aluminium mold it might not be necessary to grease.
  6. Prick with a fork to avoid puffiness and bake in preheated oven for about 20 minutes or until a golden brown colour develops over the surface.
  7. Let it cool completely without unmolding it
  8. Let’s start with the caramel coating.
  9. In a small saucepan heat sweetened condensed milk, butter, sea salt and sugar. Bring to a boil, stirring constantly.
  10. When it boils, reduce heat and simmer for about 10 minutes, stirring all the time.
  11. Pour over the cooled cookie crust still on the mold, and allow to come to room temperature.
  12. When it is cooled, cut into bars
  13. Melt the chocolate in a microwave-safe bowl and stir until completely smooth.
  14. Pour chocolate over the bars or use dipping tools to dip the bars in the melted chocolate, covering them completely.
  15. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.
  16. Store homemade Twix Bars in an airtight container in the refrigerator for up to a week. These are best when allowed to sit at room temperature for a few minutes before serving, so that the caramel can soften.

NOTES:

  • If you don’t have the time or patience to dip individual bars, you can make these into cookie squares instead. Spread the top of the caramel with the melted chocolate (you will probably use less of the chocolate, perhaps two-thirds of the original amount) and refrigerate it until set. Once firm, cut the pan into small squares to serve.
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Autora : Sandeea Cocina


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