Homemade Twix Bars

Kamil was a big fan of the Milky Way Cupcakes I had made and he told me he wanted me to make Twix cupcakes for him. Since I was a little pressed for time having to head back up to Roger Williams today and I had already made cupcakes the night before, I settled on making some Twix bars instead. But I promised him that Twix cupcakes are next on my list!

Twix Bars



Not Without Salt

Shortbread Crust

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) (I omitted this)


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

Caramel (I cheated and just used a can of dulce de leche)

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


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

Chocolate Glaze

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

Tagged: caramel, chocolate, heavy cream, sweetened condensed milk