Recipe
Homemade Twix Chocolate Caramel Bars
These delicious homemade Twix bars are the luxury version of the world famous chocoalte bar. Made with buttery biscuit base, creamy caramel and quality milk chocolate, this takes Twix bars to a whole new level!
Time: 2 hours 
Difficulty: Moderate
Yield: 30 piecesUdstyr
- Candy thermometer
- 21x21 (8x8 inch) square pan
Ingredients
Twix biscuit base:
- 150 g flour
- 65 g Turbinado sugar (or light brown sugar)
- 10 g cornstarch
- 100 g butter
- 1 tbsp cold water
- 1 egg yolk
Twix caramel:
- 397 g sweetened condensed milk*
- 130 g Turbinado sugar (or light brown sugar)
- 85 g butter
- 1 ½ tbsp glucose syrup
- ¾ tsp vanilla
Twix milk chocolate:
- 110 g quality milk chocolate
- 40 g quality milk chocolate
Instructions
Twix biscuit base:
- In a bowl, mix flour, Turbinado sugar, and cornstarch. Use your fingers to crumble the butter into the flour mixture until it resembles crumbs.150 g flour, 65 g Turbinado sugar, 10 g cornstarch, 100 g butter
- Add water and egg yolk to the mixture, and knead until a smooth dough forms.1 tbsp cold water, 1 egg yolk
- Line a 21x21 cm (8x8 inch) pan with parchment paper so the biscuit base can easily be lifted out after baking. Press the dough evenly into the pan using your fingers.
- Bake the base at 180 °C (356 °F) for about 20 minutes, or until lightly golden. Lift the base out using the parchment paper and let it cool completely on a wire rack.
Twix caramel:
- While the biscuit base cools, prepare the caramel. In a small pot, combine sweetened condensed milk, Turbinado sugar, butter, glucose syrup, and vanilla.397 g sweetened condensed milk*, 130 g Turbinado sugar, 85 g butter, 1 ½ tbsp glucose syrup, ¾ tsp vanilla
- Heat the mixture over medium heat, stirring occasionally, until the sugar and butter have melted.
- Increase the heat and bring the mixture to a boil, stirring constantly for 5-8 minutes (or until the caramel reaches a temperature of just over 100 °C (212 °F) (you can use a candy thermometer). The caramel should be a light golden color.
- Place the cooled Twix biscuit base back into the pan with the parchment paper. Pour the caramel over the base, spreading it evenly with a spatula. Chill the Twix in the fridge for 15 minutes.
Twix milk chocolate:
- Melt 110 g quality milk chocolatein the microwave, stirring intermittently. It should reach a temperature of 45 °C (113 °F)-50 °C (122 °F) on a candy thermometer.110 g quality milk chocolate
- Add the remaining 40 g quality milk chocolate and stir until it cools to 28 °C (82 °F)- 29 °C (84 °F). Take the Twix out of the fridge and pour the tempered milk chocolate over it. Smooth it out with a spatula or palette knife.40 g quality milk chocolate
- Refrigerate the Twix for about 1 hour. Then, cut into small Twix square bites or bars using a sharp knife.