Copycat Twix Bars

Products Used

Ingredients

Cookie Layer

Caramel Layer

Chocolate Layer

  • 3/4 cup dark chocolate chips
  • 1/3 cup heavy cream
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F. Line a 13 x 9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging over sides.
  2. In a mixing bowl, beat softened butter on low speed until fluffy.
  3. Stir in powder sugar and beat until just combined.
  4. Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!
  5. With the back of a spoon (or your fingers) spread cookie base in prepared pan. Prick it all over with a fork and bake in preheated oven for 20 minutes or until firm to touch and still very pale and barely golden on edges. Do not bake until golden brown, or bars will be very crumbly when being cut.
  6. Remove from oven and set aside to cool completely.
  7. Make caramel layer: In a medium saucepan, add condensed milk, sugar and butter. Cook caramel over low heat until it reaches the boiling point (approximately 9-10 minutes). Once the mixture is bubbly, cook for an additional 15-16 minutes constantly stirring as mixture will burn and stick to the pan easily. When caramel is done, it will pull itself from the sides of the bowl, it has thickened, and changed color. Depending on heat source it could take 30-45 minutes of continuous stirring and cooking. The mixture needs to have the consistency/thickness of mayonnaise or dulce de leche.
  8. Pour caramel layer over cookie base, making sure it covers entire pan.
  9. Make chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it reaches boiling point and pour over chocolate chips. Let sit for 30 seconds and stir to create a smooth chocolate mixture. If chocolate is not melted all the way through, place it in microwave for 20-30 seconds or on top of a pan with boiling water making sure chocolate bowl does not touch water.
  10. Pour chocolate over caramel layer and spread evenly.
  11. Refrigerate entire pan for 1-2 hours until chocolate is set.
  12. With a sharp knife, cut into bars. Store in the refrigerator.
Dixie Crystals Insight

NOTES:

  1. Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.
  2. To make dessert in same style as Twix®, once caramel layer is poured over cookie base let it cool completely before cutting into thin, finger-width bars.
  3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.
  4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.
  5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.

Recipe developed for Dixie Crystals by Roxana Yawgel at a TrEATS Affair

®/™TWIX is a trademark of Mars, Inc. ©Mars, Incorporated 2014. All rights reserved.

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Imitación Barras Twix®

Products Used

Ingredientes

  • *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

  1. Precaliente el horno a 350°F. forre una bandeja de hornear de 13x9” con papel parafinado, dejando alrededor de 1 pulgada de papel sobre los lados.
  2. En el envase de la batidora, bata la mantequilla a velocidad baja hasta que esté suave y esponjosa.
  3. Agregue el azúcar en polvo y bata hasta que estén combinados.
  4. Gentilmente, con movimientos envoltorios, mezcle la harina y sal hasta que la harina este incorporada. La masa debe estar grumosa. No mezcle de más.
  5. Con el dorso de una cuchara (o con los dedos) esparza la base para galletas en el molde preparado. Pínchelo todo con un tenedor y hornee en horno precalentado durante 20 minutos o hasta que esté firme al tacto y aún muy pálido y apenas dorado en los bordes. No hornee hasta que estén doradas, o las barras se desmenuzarán al cortarlas.
  6. Remueva del horno y ponga a un lado para que se enfrié totalmente.
  7. Haga la capa de caramelo: en una olla mediana agregue la leche condensada, azúcar y mantequilla. Cocine el caramelo a temperatura baja hasta que hierva (aproximadamente 9 a 10 minutos). Una vez que la mezcle este haciendo burbujas, cocine por unos 15 a 16 minutos adicionales, revolviendo constantemente ya que la mezcla de podría pegar a la olla y quemar fácilmente. Cuando el Caramelo esté listo, se podrá despegar de los lados de la olla, se habrá engrosado y cambiado de color. Dependiendo de la fuente de calor que se utilice podría tomar de 30 a 45 minutos de batir y cocinar continuamente. La mezcla debe tener la consistencia/ grosor de la mayonesa o del dulce de leche.
  8. Vierta la capa de caramelo sobre la base de galletas, asegurándose de que cubra toda la bandeja.
  9. Prepare la salsa de chocolate: coloque las chispas de chocolate en un envase a prueba de calor. Ponga a calentar la crema pesada hasta que hierva y agregue sobre las chispas de chocolate. Déjelo reposar por 30 segundos y luego mezcle hasta crear una mezcla suave de chocolate. Si el chocolate no se derritió por completo, colóquelo en el microondas por 20 a 30 segundos arriba de una bandeja con agua hirviendo asegurándose de que el envase con chocolate no toque el agua.
  10. Vierta el chocolate sobre la capa de caramelo y riegue de manera uniforme.
  11. Refrigere la bandeja completa por alrededor de 1 a 2 horas hasta que el chocolate esté listo.
  12. Con un cuchillo afilado, corte en forma de barras. Guarde en el refrigerador.
Dixie Crystals Insight

NOTES:

  1. Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.
  2. To make dessert in same style as Twix®, once caramel layer is poured over cookie base let it cool completely before cutting into thin, finger-width bars.
  3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.
  4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.
  5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.

Recipe developed for Dixie Crystals by Roxana Yawgel at a TrEATS Affair

®/™TWIX is a trademark of Mars, Inc. ©Mars, Incorporated 2014. All rights reserved.