Homemade Twix Bars

Ingredients

• 0.5 cup unsalted butter (At room temperature; for the cookie layer)
• 0.5 cup granulated sugar (For the cookie layer)
• 1 large egg yolk (For the cookie layer)
• 1.25 cup all-purpose flour (For the cookie layer)
• 0.25 tsp salt (For the cookie layer)
• 6 oz semi-sweet chocolate (Finely chopped, for coating)
• 1 tbsp coconut oil (For melting with the chocolate)
• 1 cup granulated sugar (For the caramel layer)
• 6 tbsp unsalted butter (For the caramel layer)
• 6 tbsp heavy cream (For the caramel layer)
• 0.5 tsp salt (Add this first; add additional salt to taste if desired)
• 1 tsp vanilla extract (For the caramel layer)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-by-8-inch baking pan on every side with parchment paper, leaving about a 2-inch overhang to lift the finished bars out cleanly. Set the prepared pan aside.

2. 2

   Place the cookie-layer butter, sugar, egg yolk, flour, and salt in a food processor. Pulse just until the ingredients combine and form a dough ball; do not overwork the dough.

3. 3

   Press the dough evenly into the parchment-lined pan with your hands. Prick the entire surface several times with a fork so the dough bakes evenly.

4. 4

   Bake at 350°F (175°C) for about 20 minutes, until the biscuit is just light golden brown. Remove the pan from the oven and let the biscuit cool completely in the pan.

5. 5

   While the biscuit cools, place the caramel sugar in a heavy-bottomed saucepan over medium-low heat. Cook until completely melted, gently swirling the pan about every 20 seconds. The sugar may form clumps before slowly melting; watch it closely so it does not burn.

6. 6

   Immediately remove the melted sugar from the heat. Add the caramel butter and stir carefully. The mixture will bubble violently, so keep your hands and face away from the pan until the bubbling subsides.

7. 7

   Add the heavy cream, 1/2 teaspoon salt, and vanilla extract to the caramel. Stir until smooth and fully combined. If the caramel seizes or begins to harden, return the saucepan to low heat and stir gently until it becomes smooth again.

8. 8

   Taste a small spoonful of cooled caramel. Add more salt to taste if desired. Let the caramel cool for about 5 minutes, until slightly thickened but still pourable.

9. 9

   Pour the slightly cooled caramel over the completely cooled biscuit. Spread it into an even layer. Cover the pan with foil or plastic wrap and refrigerate for at least 2 hours, or overnight, until firmly set.

10. 10

    Use the parchment overhang to lift the set slab from the pan and place it on a cutting board. With a sharp knife, cut it into 16 bars, approximately 3 inches by 3/4 inch. Cut the square in half in one direction, then cut each half into eight bars.

11. 11

    Place the cut bars in the freezer while preparing the chocolate so the caramel remains firm during coating.

12. 12

    Put the finely chopped chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second increments, stirring thoroughly between increments, until completely melted and smooth. Alternatively, melt them together in a double boiler.

13. 13

    Using a fork, gently lower one chilled bar into the melted chocolate. Turn it over to coat all sides evenly, then lift it out and place it on wax paper. Repeat with the remaining bars.

14. 14

    Refrigerate the coated bars for about 15 minutes, until the chocolate has hardened. Serve chilled or keep refrigerated for the cleanest texture.

Notes

Chilling the biscuit-and-caramel layer thoroughly makes dipping much easier and cleaner. The chocolate coating may soften at room temperature, so store the finished bars in the refrigerator if they will not be served immediately. The source notes that additional salt may be added to taste in the caramel.

Nutrition per serving

• dessert
• candy
• baked
• chocolate
• shortbread
• caramel
• make-ahead
• vegetarian