Homemade Twix BarsFriday, September 21, 2012
I oftentimes come across a recipe and I end up pinning it. If I bookmark it, it is a recipe that I think one day I may actually get around to trying. Some recipes remain in my mind longer than others.
This happened to be one of them. I found the recipe on an Italian food blog I don’t usually read. I stumbled upon it probably through someone else’s blog. And with all the delicious blogs and recipes I see every day, I sometimes forget about some really nice recipes. I'm usually not compelled to try out a copycat candy recipe. When I was thinking of how to change up a Twix muffin recipe I posted 2 weeks ago, I knew I had to make my own bars and finally had the chance to make these scrumptious copycat Twix bars.
I used the ganache recipe I like the best and posted here on some Nutella Peanut Butter Ganache Brownies a while back. I may even add Nutella next time to the ganache for these bars. Too bad I didn’t have any on hand.
It’s not as complicated as it seems. It does take a little time to make the three parts. It’s also messy and even more messy if you don’t let certain things cool enough (like I did;). Messy and so delicious! If Twix bars are a favorite of yours, you have to try these out! Cookie dough covered in caramel and chocolate-since they are small portions there is less guilt when you eat one.
Homemade Twix Bars
inspired by: Vera in Cucina
Cookie Base Ingredients:
70 grams (1/2 cup) all-purpose flour (*I ended up using about 2/3 cups of flour to get to right consistency for me to work with the cookie dough)
1.25 grams (1/4 teaspoon) baking soda
pinch of salt
50 grams ( 4 Tbsp.) butter, softened
25 grams (3 Tbsp.) sugar
In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugar until smooth. Add the egg and beat until fluffy, about 2 minutes.
With the mixer on low, gradually add the flour mixture, mixing until just incorporated. The dough should be firm and that is why I added more flour as I was mixing to get to the right consistency. As I mention in the list, it was about 2/3 cup. Shape the dough into a log and wrap in plastic wrap. Refrigerate for about 1 hour.
In the meantime, make the caramel.
14 ounce can of sweetened condensed milk
85 grams (6 Tbsp.) butter
3 tsp brown sugar
1 tsp vanilla extract
pinch of salt
In a small pan over medium heat, stir the sweetened condensed milk and sugar together. Stir constantly until the sugar dissolves. Stir in the butter and vanilla. Stir until all combined. Let cool while you make the chocolate glaze.
1/4 cup heavy cream (I used organic heavy cream)
5 oz bittersweet chocolate, finely chopped
(while making the chocolate, I preheated the oven to 350 F. for the cookies).
Bring the heavy cream to a boil in a medium sauce pan on medium-high heat. Make sure to stir occasionally. Remove pan from heat, and stir in the chopped chocolate until it is combined. Let the ganache cool in a metal bowl with plastic wrap on top of bowl. The wrap will stop the ganache from forming a skin. Stir the ganache occasionally while the cookie dough is chilling.
Bake the cookies!
Remove your cookie dough log from the refrigerator and slice into small bars (I didn’t measure it. Just eyed the size).
Poke surface of each bar with a fork. Bake the cookies on parchment lined cookie sheet at 350 for about
Let cookies cool for about 10 minutes. Spread a little caramel over each bar.
This is the really messy part. Take each bar and spoon a little chocolate over. I sort of dipped the edges in the chocolate bowl. I placed them on a rack to drip on top of parchment paper while I decorated the rest.
I told you it was messy but so good!
Happy baking! xo
Thank you for following my blog and keeping up with my baking adventures! I appreciate your comments. They make me smile! email me: savoringitaly @ gmail . com Find me on twitter: @savoringitaly