Homemade Twix
Try this Homemade Twix recipe, or contribute your own.
Try this Homemade Twix recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1/2 cup packed brown sugar
- 1/4 tsp salt
- 1 cup heavy cream
- 1 cup granulated sugar
- 1 stick unsalted butter
- 1/2 cup light corn syrup
- 3 1/2 cups all purpose flour
- 1/2 cup evaporated milk
- 1 t vanilla
- fleur de sel for sprinkling
- caramel
- shortbread
- 3 sticks of unsalted butter room temperature
- chocolate coating
- about 24 ounces of good quality semisweet chocolat
- 2 tablespoons of neutral oil (i used canola but vegetable and shortening will work just as well)
- Carbohydrate 29.9956342587483 g
- Cholesterol 21.8081800069244 mg
- Fat 10.0628721330336 g
- Fiber 0.772361602499825 g
- Protein 3.3387399613018 g
- Saturated Fat 6.08577039992998 g
- Serving Size 1 1 Serving (61g)
- Sodium 34.9264364952722 mg
- Sugar 29.2232726562484 g
- Trans Fat 0.815718958281241 g
- Calories 226 calories
Step-by-step
- Grease a square baking pan and then line it with a piece of parchment (cut slightly smaller than the bottom so it sits flat on the bottom).
- In a large bowl or stand mixer, lightly cream the butter and sugar. Then add the vanilla.
- Mix together the flour and salt and sift directly over the butter mixture. If you are using a stand mixer, mix on low until the dough just comes together. If you are using a hand mixer, add the flour/salt in about 3 increments, with the hand mixer on low.
- Press the dough into the bottom of the pan. (Feel free to omit some of the shortbread if you want your "twix" to look more like "twix". My shortbread layer was definitely a little thicker because I used all of the dough, which resulted in a taller, slightly more awkward shaped candy bar).
- You can use a longer pan, like a jelly roll, if you would like, but the caramel layer will be thinner and it will require a shorter baking time.
- Let the dough rest in the refrigerator for about 30 minutes.
- Preheat the oven to 350 F.
- Bake for 25-30 minutes. Lower the temperature to 325 F and bake for about 10 minutes more or until lightly golden. It may appear soft, but it will harden as it cools.
- With a thin knife, trace the edge of the shortbread and gently remove it from the pan.
- This next part is optional, but will ensure a more even layer of shortbread (and it will allow you to trim off excess if you think your cookie will be too thick). Using a serrated knife or bread knife, gently "saw" off the top layer of the shortbread so it is nice and even (like you would the top of a cake).
- Liberally grease the sides of the square pan with butter or cooking spray and then place the shortbread back into the square, parchment bottom side down.
- In a pot over medium heat, melt the butter. Then add the sugars and corn syrup and stir well. Lastly add the evaporated milk and heavy cream.
- Stir continuously until the mixture starts to boil. Now STOP stirring and let it boil until the mixture has reached 245 degrees on your candy thermometer. It will be slow starting at first but the last minute or two is the most crucial. You must pay extremely close attention to your candy thermometer so that the caramel doesn’t burn (which is very easy to do, almost everyone burns it at least once – especially on your first try).
- When the caramel reaches the correct temperature, immediately pour on top of the shortbread. (The butter on the sides of the pan is crucial because you want to be able to remove everything from the pan when it is cool).
- Let the caramel cool for at least an hour. Then trace the edges of the caramel and shortbread with a thin sharp knife until it springs loose from the pan. Place on a large cutting board (because you will have a crumb-tastrophy).
- With a bread knife (or a long sharp knife) Cut the square into 10 strips, and then cut the strips into thirds. Make sure your knife is perfectly square/straight up, so you don't have crooked or slanted edges. (My trick is to position myself over the knife looking down. If you can see the side of the knife, it's not going to be even. You should only be able to see the top of the blade).
- Boil water in a small pot. In a heatproof metal or glass bowl (or double boiler) place the oil and ¾ of the chocolate. Making sure that the bottom of the bowl is not touching the boiling water, gently stir the chocolate until it is almost completely melted.
- Remove the bowl from the heat and add the rest of the chocolate and stir until it has melted completely. If the chocolate is very hot to the touch or the bowl is too hot to touch without a towel or kit, it's too hot. (Don't let the chocolate get above 91 degrees).
- On parchment or a greased cookie rack, dip each shortbread and cover liberally with chocolate. Lift using two forks and gently scoot onto your drying station. Sprinkle with fleur de sel.
- You can let it air dry if you are in a cool environment or in the refrigerator.
Homemade Twix: A Culinary Adventure
There's nothing quite like the satisfying crunch of a homemade Twix bar, and I'm here to guide you on a delicious journey to create your own. This isn’t just another recipe; it’s a story of transformation, a testament to the magic that unfolds when you combine simple ingredients with a little patience and a whole lot of love. Forget those store-bought bars, overloaded with artificial flavors and preservatives. This recipe is all about bringing the wholesome joy of baking into your kitchen, creating a treat that's as comforting as a warm hug.
The process might seem daunting at first, with its multiple steps and careful temperature monitoring. But trust me, each stage is a rewarding experience. From the moment you begin creaming the butter and sugar, the aroma of sweetness fills the air, promising the deliciousness that awaits. The shortbread base, crisp and buttery, forms the perfect foundation. Then comes the caramel, a molten river of golden goodness, its richness deepening with each minute of simmering. The final flourish, the glossy chocolate coating, transforms the humble bars into elegant little treats.
Why make it at home? Because it allows you to control the quality of each ingredient. Imagine savoring the pure, unadulterated taste of premium chocolate, the subtle sweetness of natural sugars, and the comforting aroma of homemade caramel. It's a sensory experience that elevates baking from a simple task to a cherished ritual. And the best part? Sharing these homemade Twix bars with your loved ones. Watching their eyes light up with delight as they take their first bite is a reward beyond any store-bought confection.
The Journey of a Homemade Twix
The journey to crafting the perfect Twix begins with the shortbread. The careful blending of butter, sugar, flour, and a hint of salt creates a foundation of delicate texture and rich flavor. This isn’t just a cookie base; it's the anchor of our culinary creation. The shortbread’s subtle sweetness complements the rich caramel and dark chocolate that follows, enhancing the overall experience.
Next, the caramel phase requires a keen eye and steady hand. The careful balance of sugar, butter, and cream demands precision to prevent burning. The result is a luscious, intensely flavored caramel that elevates this treat beyond the ordinary. The simmering process is a meditative experience; the constant stirring and precise temperature control builds anticipation for the final product.
The final step of dipping the shortbread into melted chocolate is pure indulgence. The rich, dark chocolate adds a final touch of decadence, creating a delightful contrast to the crisp shortbread and the sweet, chewy caramel. A sprinkle of fleur de sel enhances the chocolate's intensity, bringing out the subtle sweetness of the caramel. The contrast in textures and flavors is a symphony for your senses.
More than just a treat
Making homemade Twix is about more than just the end result. It's about the process, the journey, the moments spent in your kitchen surrounded by the aroma of baking goodness. It's a connection to a simpler time, a reminder of the joy that can be found in creating something delicious from scratch. It’s a moment of mindfulness, a time to focus on the task at hand, allowing the rhythm of baking to calm your mind and center your soul.
This recipe is an invitation, a challenge, a reminder that even the most decadent treats can be created with simple ingredients and a little bit of love. Embrace the adventure, embrace the process, embrace the deliciousness that awaits you. So gather your ingredients, roll up your sleeves, and prepare to embark on a culinary journey that will leave you with not just delicious homemade Twix bars, but also a renewed appreciation for the art of baking.
