twix

Twix have always been my favorite candy bar, but it's easy to see where there's room for improvement. This recipe replicates the familiar flavors of the chocolate-covered caramel-and-shortbread cookies, but with high quality dark chocolate, buttery homemade caramel, and crisp, flavor-packed shortbread cookies.

Chocolate-Covered Caramel-Filled Shortbread Cookies (a.k.a. Homemade Twix) Recipe

For the Shortbread Cookies:

(1/2 cup) steel-cut oats

(1 1/2 cups) all-purpose flour

cornstarch

(2/3 cup) confectioner’s sugar

salt

(14 tablespoons) unsalted butter, cut into tablespoon-sized pats

For the Caramel Filling:

(about 3/4 cup) sweetened condensed milk

unsalted butter

sugar

(about 1/2 cup) dark brown sugar

(about 1/2 cup) corn syrup

(about 1/4 cup) water

vanilla extract

For the Chocolate Coating:

bittersweet chocolate disks, chips,

Coarse sea salt

For the Cookies: Adjust oven rack to center position and preheat oven to 450°F. Place oats in a spice grinder or blender and process to a fine flour, about 1 minute. Combine oat flour, regular flour, cornstarch, confectioner's sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined, about 15 seconds. Add butter and beat on low speed until a dough forms and pulls away from the sides of the mixer, about 12 minutes. Transfer dough to a parchment-lined work surface.

Using your hands, form the dough into a ball and flatten slightly. Lay a second sheet of parchment on top. Using a rolling pin, roll dough to an even layer about 3/16th of an inch thick. 

Cut out as many circles as you can using a 2 1/2-inch round cookie cutter. Cut a second circle out of the center of half of them using a 2 1/4-inch cookie cutter.

Transfer the whole circles to a parchment-lined baking sheet with a thin metal spatula (there should be room for about 24 circles on the sheet). Top each circle of dough with one of the punched out rings of dough, pressing down slightly to adhere. Prick the center of each cookie four times with a toothpick or wooden skewer to dock. Gather any dough scraps and repeat rolling, cutting and transferring process until 24 full cookies are formed. Discard or reserve remaining dough for another use.

Bake cookies for 10 minutes, then reduce oven temperature to 300°F and continue baking until cookies are pale golden brown around the edges, about 15 minutes longer, rotating pan half way through cooking. Remove from oven, transfer to a wire rack set in a parchment-lined rimmed baking sheet, and set aside to cool.

For the Caramel: Combine condensed milk, butter, both sugars, corn syrup, salt, and water in a medium saucepan. Bring to a boil, stirring constantly with a heat-resistant rubber spatula or spoon. When mixture reaches 245°F on an instant-read thermometer, immediately remove from heat and transfer mixture to a 2-cup liquid measure.

Carefully spoon caramel into the center of each cookie, letting it rise slightly above the lip of the shortbread ring. Excess caramel can be poured into a lightly buttered baking dish, cooled completely at room temperature, turned out of dish, and cut into individual caramel candies.

For the Chocolate: Allow caramel to cool while you prepare the chocolate. Remove 1/4 up of chocolate and set aside. Place remaining chocolate in a microwave-safe container and microwave in 15 second intervals, stirring after each one, until chocolate is completely melted and registers 115°F on an instant-read thermometer (do not overheat). Add half of reserved chocolate to bowl and stir vigorously with a rubber spatula. Continue stirring and adding reserved chocolate a bit at a time until temperature drops to between 84 and 86°F. Return to microwave and microwave at 10-second intervals, stirring vigorously in between, until chocolate registers 90°F. Be careful not to heat past 94°F. (If chocolate heats past 94°F, reheat to 115°F and repeat this step. See here for instructions on how to temper chocolate using a sous-vide cooker or a food processor with a hair dryer.)

Pour or spoon melted chocolate over cookies, letting excess drip through cooling rack. Set aside for 1 minute, then sprinkle a small amounf ot coarse sea salt on the center of each cookie. Let chocolate harden to room temperature for 10 minutes, transfer to refrigerator for 10 minutes, then remove cookies from wire rack using a thin metal spatula. Store in a covered container at room temperature for up to 5 days.

The recipe consists of 3 parts; the shortbread biscuit base, followed by a sticky sweet date caramel and a smothering of vegan chocolate. I&#039;ve used store bought vegan dairy-free &quot;milk&quot; chocolate for this recipe because I wanted to keep it as quick as possible. But if you can&#039;t find any dairy-free chocolate, you could always go for a dark chocolate coating (most dark chocolates are vegan by default, just be sure to check the labels!).

Giant Twix Bar (Vegan)

almonds

½ tsp Himalayan pink salt

tsp vanilla extract

creamed coconut (or coconut butter, melted)

coconut oil (melted)

maple syrup

medjool dates (pitted)

plant-based milk

light tahini

tbsp maca powder

tbsp coconut oil (melted)

chocolate

To make the shortbread base begin by preheating your oven to 150°C.

Add the ground almonds and salt to a large bowl and stir.

In a separate bowl combine the maple syrup, coconut oil, vanilla extract and creamed coconut. Gently mix using a fork or a whisk.

Add the wet ingredients to the dry ingredients and bring them together into a dough using your hand.

Once the dough is smooth, roll it into a large ball, cover and place in the fridge to chill for an hour or so.

Roll out the dough between 2 sheets of parchment paper to approximately ½ inch in height.

Cut the shortbread biscuits to size (slightly less than the diameter of your loaf tin), and pierce each biscuit using a fork.

Bake for 15-20 minutes and allow to cool completely.

To make the caramel add all the ingredients to your high speed blender and blitz until smooth without lumps.

Line your bread/baking tin with 2 large strips of parchment paper, ensuring it covers the entire surface. Secure the sides with clips or tape.

Melt ⅓ of the chocolate by placing it into a bowl which sits on top of a saucepan of simmering water. (ensure no water gets into the chocolate).

Pour the chocolate into the base of your tin and tap the tin on your work bench to get rid of any air bubbles. Place in the fridge to set for at least 30 minutes or until set.

Add the caramel (holding back approximately 2 tablespoons) on top of the chocolate a spread out using your spatula.

Add a layer of the shortbread biscuits, followed by the remaining 2 tablespoons of caramel which act a s a glue to secure the next layer. Add a second layer of shortbread biscuits.

Melt another ⅓ of your vegan chocolate and pour in on top and down into the edges of the chocolate.

Freeze for a minimum of 4 hours (or overnight).

Gently remove the twix log from the tin, removing the parchment paper. If the caramel looks uneven, you can smooth it out using a spatula.

Very carefully sit the twix on top of two glasses in order to elevate it before covering in chocolate.

Melt the remaining ⅓ of vegan chocolate and pour on top of the twix log, working quickly to smooth out the sides with your spatula.

Use a spoon to swirl the top of the log to give that real chocolate bar effect.

Refrigerate until the chocolate has set.

To cut, heat your knife in some hot water to help it melt through the top layer without the chocolate breaking apart.

tore in an airtight container in your fridge and consume within a week, or alternatively freeze.

On a le goûter parfait qui plaira toute la famille ! Des biscuits twix au caramel et au chocolat au lait. Le tout sur une base de biscuit sablé craquant et savoureux.
Pas à pas, suivez toutes les étapes de réalisation de cette recette grâce à nos explications écrites, photos et à notre vidéo ↓

Biscuits twix au caramel et chocolat au lait

gr de sucre

pincée de sel

c. à café d'extrait de vanille

gr de beurre mou

œuf

200 gr de farine

gr de chocolat au lait

gr de beurre

200 ml de lait concentré sucré

Pâte sablée : Mélanger le beurre mou, le sucre, le sel et l'extrait de vanille. Ajouter un œuf et mélanger.

Ajouter la farine en plusieurs fois. Commencez au fouet et terminez à la main.

Emballer la pâte dans du film alimentaire : faire une boule et l'aplatir. Mettre au frais 15 minutes.

Etaler la pâte sur un plan de travail fariné. Couper des rectangles de 9 x 4 cm.

Ajouter des petites bandelettes de 0.5 x 9 cm sur le dessus des rectangles de pâte en appuyant bien dessus pour les coller.

Faire cuire 10 min au four à 180°C puis laisser refroidir complétement.

Caramel : Faire fondre le beurre. Ajouter le sucre et mélanger. Lorsque le mélange bout, ajouter le lait concentré sucré.

Remuer le tout pendant 10 minutes environ jusqu'à ce que le mélange dore légèrement.

Remplir l'intérieur des biscuits avec le caramel. Mettre au frais 15 minutes. Remplir l'intérieur des biscuits avec du chocolat au lait fondu et remettre au frais 15 minutes.

Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan

Giant Caramel Candy Bar Cake Recipe by Tasty

all-purpose flour

unsalted butter, 4 sticks, cubed, room temperature

brown sugar

corn syrup

unsalted butter, 1 1/2 sticks

heavy cream

milk chocolate chips, melted

milk chocolate chips

coconut oil

baking pan, 12x4½-

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.

Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.

Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.

Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.

Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.

Once the cookie has chilled, line a baking sheet with parchment paper.

Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.

Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.

While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.

Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.

Cut into ¾-inch (2 cm) thick slices with a sharp knife.

https://vid.tasty.co/output/110453/landscape_480/1538006886

These homemade, healthy vegan Twix bars are perfect for a guilt-free snack. Refined sugar-free, dairy-free and gluten-free but absolutely delicious!

Healthy Vegan Twix Bars

almond flour

arrowroot powder (or another thickening agent)

tbsp rice malt syrup

almond butter

10-11 dates

water

cacao powder

Begin by preparing the 'shortbread' base. Combine all the base ingredients in a bowl and mix until thoroughly combined.

Line a small pan with parchment paper and spread the biscuit base over it, pressing down to level it.

Bake in the oven at 170ºC/325ºF (fan assisted) for 10-15 minutes, until a light golden color. Remove from the oven and leave to cool.

Meanwhile, it's time to prepare the caramel layer. First, check your dates - if they are very dry then soak them for 10-15 minutes in boiling water. When ready, add the dates and rest of the caramel ingredients to a small food processor or blender and blend until smooth and creamy.

Spread the caramel layer over the biscuit base then freeze for 30-45 minutes, or until the caramel layer has gotten harder ( doesn't need to be completely set).

Remove from the freezer and cut into bars of your desired size then place back in the freezer for a further 10-15 minutes.

You could also leave them uncut and simply pour the chocolate over the top of the entire dish and cut into bars. However, I like the bars to be fully chocolate coated.

To make the sugar-free 'chocolate' topping simply melt the coconut oil and mix with the raw cacao powder. If you want to add a little natural sweetener then you can too.

Mix until there are no lumps.

Dip each bar in the melted chocolate and freeze for 10-15 minutes, or until the chocolate hardens. I like to double-dip mine so then re-dip and re-freeze. Once fully set, then move to an airtight container and store in the fridge or freezer.

How To Store The Vegan Twix Bars: These caramel chocolate bars are best stored within the refrigerator, in an airtight container, for up to a week. They will also keep well in the freezer, for up to two months.  When you want to eat one, simply grab one from the freezer and give it 5-10 minutes to soften up a  bit.

https://content.jwplatform.com/videos/dOIyjYpT.mp4

Delicious healthy vegan Twix, caramel made of dates covered with vegan chocolate.

Healthy Twix - Alpha Foodie

Twix Cookie Bars are a homemade treat that combines buttery shortbread, smooth caramel, and rich chocolate all in one bite. These bars are guaranteed to transport you back to childhood memories of sneaking sweets from the pantry.

Twix Cookie Bars

All purpose flour

White granulated sugar

Unsalted butter

Cookie dough (1 tube)

Butter

Sweetened condensed milk

Corn syrup

Chocolate chips (melted)

Set the oven to 325 degrees Fahrenheit and line an 8x8 baking dish with parchment paper.

Whisk the flour and sugar together in a bowl, then blend in the softened butter using a fork until fully combined.

Empty the contents of this mixture into the baking dish, making sure it is spread out evenly and firmly pressed down onto the bottom of the pan.

Layer the shortbread crust with the chocolate cookie dough, making sure it covers the surface completely. Press chunks of dough into the pan, ensuring they are evenly distributed and firmly pressed down.

Pop into the oven and let it bake for 22-25 minutes. Don&#039;t worry if the cookie dough layer seems a bit unfinished; that&#039;s exactly how it should be.

While allowing this to cool, put the brown sugar in a saucepan. Apply medium heat and stir occasionally until it completely melts.

After it has completely melted, incorporate the butter and sweetened condensed milk.

Stir non-stop while the mixture combines and melts. Although it may look a little separated, keep stirring until the caramel begins to bubble and form.

Gently pour this layer onto the cookie dough layer, ensuring even coverage with a rubber spatula or spoon. Allow to cool in the refrigerator for 20 minutes.

Microwave the chocolate chip cookies in 30-second intervals until fully melted and smooth, approximately 5 minutes before removing the baking dish from the refrigerator. To achieve a thinner consistency, incorporate a teaspoon of oil while melting the chocolate.

The caramel layer needs to have a firm consistency to prevent it from blending and merging with the chocolate. Pour the melted chocolate over it, ensuring an even distribution, and return it to the refrigerator for 60 minutes.

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Top Tags

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The most viewed twix recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine