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Prep time
2 hours
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Cook time
40 minutes
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Serves
36 twix
Author Notes
As all recipes with homemade caramel go, this homemade Twix takes a bit of patience and accuracy. If you don’t have a kitchen thermometer handy, I would recommend getting one: The recipe won’t work if you allow the caramel to get too hot (it will make it nearly impossible to cut the bars if so). That being said, these chocolates are delicious and certainly make for a fun project.
Tips & Tricks:
• As mentioned above, use a kitchen thermometer to closely monitor the temperature of the caramel. If you don’t let it cook long enough, the caramel won’t set. If you cook it too long, it’ll harden too much, making it hard to cut and even harder to eat.
• If you don’t want to make homemade caramel, you can melt a bag of store-bought caramels and pour it over the shortbread instead.
—Nea Arentzen
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Watch This Recipe
Homemade Twix
Ingredients
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SHORTBREAD CRUST
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1 cup
(226 grams) unsalted butter
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1/3 cup
(66 grams) granulated sugar
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1 teaspoon
vanilla extract
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2 1/4 cups
(270 grams) all-purpose flour
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1/2 teaspoon
Diamond crystal kosher salt
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CARAMEL
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2 cups
(396 grams) granulated sugar
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1 cup
(321 grams) light corn syrup
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1 cup
(227 grams) heavy cream
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1/2 cup
(113 grams) unsalted butter
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1 teaspoon
vanilla extract
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A generous pinch of kosher salt
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CHOCOLATE
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2 cups
chopped milk chocolate
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2 tablespoons
coconut oil
Directions
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Preheat the oven to 350ºF and line a 8x8-inch square pan with parchment, letting the edges overhang for easy removal.
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In a large bowl, use an electric mixer to cream together the butter, sugar, and vanilla. Add the flour and salt, then continue to mix until just combined and no flour clumps remain. Evenly press into the prepared pan and bake until lightly golden brown, 15 to 20 minutes.
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Meanwhile, in a heavy bottomed pot over medium heat, combine the sugar, corn syrup, and water. Cook, allowing it to bubble without stirring, until deep golden brown, about 10 to 15 minutes. Slowly whisk in the cream (carefully, it may splatter) and bring it to 238 to 240ºF (any hotter and it will harden too much as it sets). Immediately remove from heat and stir in the butter, vanilla, and salt.
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Leaving it in the pan, pour the caramel over the shortbread crust. Transfer to the freezer until fully set, about 30 minutes.
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Once set, transfer the shortbread to a cutting board, caramel facing down (this is different than what I do in my video–it will make it easier to cut without the shortbread and caramel layers separating). Cut lengthwise into to ¾-inch strips, then turn 90º and cut the bars in thirds. Transfer the bars back to the freezer for another 5 minutes.
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Meanwhile, melt the chocolate and coconut oil in a microwave safe bowl until smooth (alternatively, use a double boiler). Let it cool completely, but not so much that it hardens.
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Use a fork to dip the bars in the chocolate, letting excess drip back into the bowl before placing on a parchment-lined baking sheet or plate. Transfer the bars to the fridge until the chocolate has hardened.
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