Twix Bars at Home

You’ll be surprised how these bars look like real Twix, and at the same time delight kids at Halloween. But since they are fresh and prepared from good ingredients, it’s even tastier the original. The basis of crispy cookies, inside a viscous caramel, and on top is a rich chocolate coating. Try again a sweet couple of Twix and you will feel like the owner of a home chocolate factory.

For the recipe you need to take good caramel sweets. Will fit any caramel you like, but if you use tasteless sweets, be prepared for the fact that the result will not impress you. If a if you want to make caramel yourself, a great choice would be this recipe.

The author of the recipe is Elizabeth Labau, a culinary writer, pastry chef, food photographer from Salt Lake City, Utah, USA

Time: 1 hour. 30 min. plus curing time Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Cookie base

• 155 gr. softened butter
• 1/2 tbsp. granulated sugar
• 2 tbsp. confectionery flour (or 2 tbsp. plain flour minus 4 tbsp. l.) *
• 1/2 tsp salt

Caramel layer

• 600 gr soft butterscotch
• 2 – 3 tbsp. l butter cream 33%

Chocolate glaze

• 450 gr semisweet chocolate or chocolate syrup

Recipes with similar ingredients: pastry flour, cookies biscuit, iris, cream, semisweet chocolate, chocolate syrup

Recipe preparation:

1. Preheat the oven to 170 ° C. Prepare a baking dish (33 x 22 cm.), covered with a sheet of foil and sprinkled with non-stick culinary spray.
2. Make cookies: place in a bowl of a large mixer butter with sugar and beat at an average speed of about 3 min until white. Add confectionery flour with salt and mix on low speed. Put the dough in the prepared form and hands smooth it with a thin even layer. Confectionery flour *
   

   2 tbsp. ordinary flour minus 4 tbsp. l plus 4 tbsp. l corn starch

3. Bake the cake for 18-20 minutes, turning over in the middle of cooking, so that it is evenly baked from the other side. Ready cake will be golden color. Do not overdo it, otherwise it will crumble. Give cool completely.
4. Cook the caramel filling. Put butterscotch and 2 Art. l cream into a large bowl, suitable for microwave. If a the iris is very hard, maybe you should add another spoonful of cream. It’s best to use not too viscous homemade caramel, so that adding cream while melting sweets will help achieve smooth homogeneous texture.
5. Heat in the microwave until the caramel melts and becomes homogeneous – mix every 30 seconds to mass not overheated and the cream combined well. Pour hot caramel on a cake of cookies and smooth it with an even layer. Put the form in refrigerator for about 1 hour to freeze the caramel.
6. Cover the bars with chocolate. Melt the chocolate or microwave icing in a suitable container and mix until homogeneity.
7. Remove the caramel cake from the mold by holding the edges of the foil. Cut into thin finger-sized bars. For convenience, you can cut the cake across into two parts, then each half into 10 rectangles to make 20 long thin bars. But size you can choose as desired. So that the cake does not crumble, use a large sharp knife.
8. Immerse the bars, turning around them, in the melted chocolate with kitchen tongs, completely covering. Ready place the bars on a tray covered with foil and repeat process with the remaining workpieces. Put the tray in the refrigerator for about 10 minutes to make the chocolate freeze. Melt the remaining chocolate icing, and coat the bars with a thin stream to characteristic strips remained. Store homemade bars in sealed container in the refrigerator for no more than a week. The best thing before serving, let them lie at room temperature to the caramel has become softer.