Look at the caramel layer, that’s my most favorite part about these!
I don’t know why, but boiling sugar and milk in a pot scares me. I’m afraid of what the bottom of the pot will look like after the caramel/candy/cheese is at it’s proper temperature. Sure enough, right when the the caramel mixture was starting to reach 275 degreesish, the bottom started burning. Not so much that it ruined the caramel though. If you put water in the pot right away the caramel mixture will come out faster.
I have tried even making that recipe for Millionaire’s short bread and it called for boiling just a can of sweetened condensed milk. This recipe seemed to work the best. The caramel is so rich and delicious and I didn’t even use heavy cream. Just some 2 % milk I had sitting in the fridge. That’s a good thing to know, in case I ever I want to make caramel again.Twix bars are my second favorite candy bar. First comes Reese’s and then AlmondJoys. I have a recipe for that, I want to try too. Can’t wait! I’m a candy making machine.
First you make the crust which is a basic shortbread recipe.Shortbread isn’t the greatest to photograph since it’s such a light color.
Then, you sit and wait for the sugar mixture to get to 300 degrees F.
Once the caramel reaches 300 degrees, it should be a golden/brown color. Like this:
Once you add in the cream and condensed milk, the caramel mixture needs to reach 240 degrees again. I know… what a pain waiting for that, but in the end it’s all worth it. Trust me.
Pour the caramel mixture over the shortbread. Now you have to wait 2 hours for it to cool so that you can pour the chocolate over the top of the caramel. Too die for!
Homemade Twix Bars
Ingredients form Not without Salt who adapted from Sherry Yard’s, “Desserts By The Yard”
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*
Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
In a large bowl cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.
*Several people have asked about the rice. I just used what I had in the house – brown rice, and the results were great. It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store-bought Twix. This can be omitted without drastically changing the finished product. But I encourage you to try it. I really love the texture it gives.
Meanwhile, prepare the ….
2 cups sugar
3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer
Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your …
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
2 tablespoons butter
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.
Once completely melted pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.
Place in the refrigerator to set. They cut best when chilled.
Cut into desired shape and size. Serve.