Saturday, February 11, 2012

Twiks Bars

Forget the heart-shaped box of chocolates. Your sweetie would rather have these…


You would rather have these…


To all the romantics out there, happy Valentine's Day!

Twiks Bars
Printable Recipe

For the shortbread crust:
12 ounces (3 sticks) cold unsalted butter, diced, plus more for greasing the baking dish
15 ounces all-purpose flour
3 ounces sugar
¾ teaspoon kosher salt

For the caramel layer:
10 ounces sugar
4 ounces water
3 ounces heavy cream
4 ounces (1 stick) unsalted butter, diced
1/8 teaspoon fleur de sel

For the chocolate layer:
6 ounces semisweet chocolate, chopped or scant 1 cup semisweet chocolate chips
3 ounces unsalted (¾ stick) butter, diced

Make the shortbread crust:
Preheat the oven to 350˚F. Butter a 9×13-inch baking dish and line with parchment paper. Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for 8 to 9 minutes, or until the dough comes together. Transfer the dough to the baking dish and press into an even layer. Bake for 35 to 40 minutes, or until golden brown. Let cool to room temperature.

Make the caramel layer:
Combine the sugar and water in a small, heavy saucepan. Bring to a boil, brush down the sides of the pan with water, and boil for 11 to 13 minutes, or until caramelized. The sugar will be fragrant and a deep amber color when it is caramelized. Remove the pan from the heat and dip the bottom into an ice water bath for a second or two. Slowly stir in the cream and butter and then stir in the fleur de sel. Pour the caramel over the shortbread and spread evenly. Let cool to room temperature.

Make the chocolate layer:
Combine the chocolate and butter in a medium bowl, place the bowl over a small pan of simmering water, and heat, stirring frequently, until melted. Pour the chocolate mixture over the caramel layer and spread evenly. Let cool for a couple of hours, or until set.

To serve:
Using the parchment paper, lift the bars out of the pan and transfer them to a cutting board. Cut into portions and serve.

Makes 24 bars. Inspired by a certain well-known and well-loved candy bar: Twix. For a professional-looking presentation, cut the bars using a hot knife and wipe it clean between cuts. Bars keep for several days in a tightly sealed container in a cool, dry place.

14 comments:

paola@love+cupcakes said...

These look AMAZING!!!! I've been wanting to make homemade Twix bars since they're my favorite candy bar ever. I cannot wait to give these a try. Thank you for sharing!

Simply Tia said...

This sounds absolutely fantastic! Love this recipe. Those bars look tooooo tooo good!

Joan@chocolateandmore said...

Just found these on Pinterest, Yum, I love the way the caramel is almost oozing (in a good way) out of the bar. Nothing worse than a caramel so hard you can break your teeth on it. Can't wait to try.

MyFudo™ said...

Yum! let's spread love and sweetness this Valentine's Day. This is really appropriate. i am inlove with the caramel layer...

Dani said...

Alright, So step one: shortbread went very smoothly... step two: caramel... I think I could use some guidance my caramel(if you can call it that) when adding the butter after sugar caramelized the caramel almost seized... any suggestions?

Lucy Vaserfirer said...

Dani,
Caramel hardens as it cools. Caramel can harden suddenly, or seize, if very cold butter or cream is added. Keeping the pan in the ice bath for too long will also make the caramel harden. Recovering seized caramel is simply a matter of remelting it—return the pan to low heat and stir until smooth. Hope that helps!

veron said...

This looks scrumptious! Love the layers!

Anonymous said...

Can anyone give me the cups or tsp of flour, and sugar? I know ounces are probably more accurate, but I don't have a kitchen scale!

Lucy Vaserfirer said...

Anonymous,
There are many weight-to-volume converters available online. But perhaps you might consider investing in a kitchen scale, which you can get for about $30 at any good cookware store. Using a scale is preferable because measuring dry ingredients by weight is much more accurate than measuring them by volume. I find it's a lot more efficient, too.

May said...

Please add an email subscription box to your site. I just found it; I love it. But I can't find out how to do it.

Lucy Vaserfirer said...

May,
Thanks for your kind words. Please click on "Subscribe to Hungry Cravings" in the sidebar on the right to sign up to get new posts delivered by email.

Francesca said...

They look delicious! And it's funny that just the other day I moaned that I never make these kind of cakes - will redress this mistake at the weekend!

Thank you!

Rachel said...

I'd like to make these for an upcoming bake sale but am confused about this section: "Bring to a boil, brush down the sides of the pan with water." What does that mean? I'm just boiling sugar and water?

Lucy Vaserfirer said...

Rachel,
If any undissolved sugar happens to gets into the syrup, the caramel can crystallize. So after the mixture comes to a full boil, any errant sugar crystals are washed down from the sides of the pan with a pastry brush dipped in water as a precaution.

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