Who here loves twix?
All of you better have your hand up or I might have to question your taste in food.
If you have no idea what twix is, run to a store now and get one!
Twix is a chocolate candy bar delicacy. I’m salivating right now just thinking about them.
These are also called millionaire bars but they’re so similar to twix I just call them that. Plus it makes me feel cool for being able to also replicate a commercial candy bar
I first saw these on joy of baking and I bookmarked it on my browser immediately (this was YEARS ago)
Then recently I saw them on how to eat a cupcake (sadly the blogger doesn’t post as often anymore because she now owns a bakery, but nonetheless it’s a great blog) and I had the biggest urge to eat caramel and chocolate layered on a shortbread cookie crust.
These are amazing!!!!!!! I COULDN’T STOP EATING THEM! I basically had the whole pan to myself and finished it in 2 days flat! YOU HAVE TO GO MAKE SOME NOWWW! and then share cuz sharing is always nice, especially if you’re on the receiving end of it.
I baked these in an 8×8 square pan and found that the caramel layer was too thick so you might want to make these in a bigger pan to spread the caramel out more. Also I had some trouble with the caramel part, it kept burning so if you’re a nubie like me, definitely keep your eye on the heat during this part!
P.S: This post is dedicated to Elephant, my faithful reader and awesome friend
source: How to Eat a Cupcake
1/2 cup butter, plus extra for greasing
Generous 1 cup all purpose flour
Generous 1/4 cup superfine sugar (I used regular granulated sugar)
Filling and topping
3/4 cup butter
Generous 1/2 cup superfine sugar (I used regular granulated sugar)
3 tbsp dark corn syrup
14 oz/400 g canned sweetened condensed milk
7 oz/200 g semisweet chocolate, broken into pieces
Preheat the oven to 350°F/180°C. Grease a baking pan, you can line it with parchment too.
Place the butter, flour, and sugar in a bowl and use a pastry blender to cut butter into the flour until it resembles small oat flakes. Press into the prepared pan and level the top. Bake in the preheated oven for 20-25 minutes, or until golden.
Meanwhile, make the filling. Place the butter, sugar, corn syrup, and condensed milk in a heavy-bottom saucepan. Heat gently until the sugar has dissolved. Bring to a boil, then reduce the heat and let simmer for 6-8 minutes, stirring until very thick. Pour over the shortbread and let chill in the refrigerator for 2 hours, or until firm.
Place the chocolate in a heatproof bowl. Set over a saucepan of gently simmering water and stir until melted. Let cool slightly, then spread over the caramel. Let chill In the refrigerator for 2 hours, or until set. THEN EAT