Fake Twix: Make Your Favorite Chocolate Bar Right at HomeDecember 30, 2018
- Stephanie OngWords
Yes, technically you could just go to the supermarket and grab yourself a bar of chocolate/caramel cookie goodness. But then what about those Sunday nights when you’re too lazy to leave the house? It’s raining, there are reruns of CSI and you feel like making something. This was inspired by Millionaire’s Shortbread, but it had such a distinct I’m-Twix-But-Not appeal we just had to call it Fake Twix.
This attempt aims to recreate everyone’s favorite cookie bar using the simplest ingredients lying around in your fridge and pantry. What’s great about these Fake Twix bars is that you can adjust the thickness of the biscuit, depending on your preference. We used a square 8x8x2 pan, but you can go for something rectangular, just so that your bars won’t be as thick.
Total Time: 90 minutes / Yield: about 16 bars
Ingredients for the Biscuit
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup sugar
Ingredients for the Caramel
- 1/2 cup (1 stick) unsalted butter, chopped up
- 1/2 cup of brown sugar
- 2 tbsps light or dark corn syrup
- 1 14-oz can of sweet condensed milk
Ingredients for the Chocolate
- 12 oz chocolate, finely chopped (we used bittersweet)
- 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
Procedure for the Biscuit
- Preheat the oven to 325 degrees Fahrenheit.
- Whisk all the dry ingredients in a mixing bowl, then set it aside.
- Using a mixer, beat the butter and sugar in a separate bowl on medium speed until mixed well.
- With the mixer on low, gradually add the dry ingredients, and beat just until combined.
- Pour the dough into the (buttered/greased/oiled) baking pan and press it in carefully. It’s up to you how thick or thin your layer will be.
- Bake for 35-40 minutes, or until the crust is golden brown. Stick a fork in it to see if it has nice little crumbles. Let it cool once you take it out of the oven.
Procedure for the Caramel Layer
- Put the butter, sugar, corn syrup, and condensed milk in a saucepan.
- Start the heat at medium, and work your way up to medium-high once the butter has melted completely. This should take it up to a boiling point, and once it starts to bubble, reduce it to a simmer.
- Whisk constantly until the caramel starts to thicken.
- Pour the thickened caramel mixture over the cooled biscuit, and use a spatula to spread the caramel out evenly.
- Put the baking pan in the fridge for an hour, so that the caramel gets relatively hard.
Procedure for the Chocolate Layer
- Melt the chocolate and butter in a pan over boiling water.
- Stir until everything is melted. It should look glossy.
- Pour the chocolate over the caramel, and spread it with a spatula for the final layer.
- Stick it back in the fridge until the chocolate has completely cooled and hardened.