DIY Twix Bars
Crunchy cookie, chewy caramel and creamy chocolate - it’s a dream combo!
SERVES 16
PREP TIME 10 MINUTES
COOKS TIME 18-21 MINUTES + FREEZING
DIFFICULTY MEDIUM
Ingredients
250g plain flour
75g caster sugar
175g butter, at room temperature
300g soft caramels
2 tbsp double cream
600g milk chocolate for coating
Method
1.
Heat the oven to 160°c (fan assisted)/180°c/gas 4 and line a square baking tin with parchment paper.
2.
Start by making the shortbread base. Combine the flour and sugar in a bowl, then use your fingers to rub in the butter until the mix resembles rough bread crumbs. Gently knead the mix into a dough, being careful not to overwork it, then press it into the base of the baking tin, using the bottom of a glass to flatten it into one even layer. Bake for 18-21 minutes, or until firm. Leave to cool completely.
3.
To make the caramel, remove the soft caramels from their wrappers and place into a microwave-safe bowl. Add the cream, then microwave in 20-second bursts, stirring between each one, until melted, glossy and combined.
4.
Pour the caramel over the cooled shortbread, smooth out into an even layer, then freeze for an hour, until firm.
5.
Melt the chocolate in the microwave, or over a bain-marie. Remove the twix from the freezer and chop into bars (it helps to dip your knife into just boiled water before making each cut!). Dip each one in the chocolate, using two forks to help you, then lay on a tray lined with parchment paper. Drizzle with a little extra chocolate, then chill in the fridge until set.
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