Homemade Twix Bars with Himalayan Salt
In honor of Halloween the MilkRun team was discussing our favorite candy, and our brand manager brought up these AMAZING Twix bars that she'd made a few years. Lucky for us, she documented the process on her blog.
This recipe makes 20-30 bars; Adapted from Mele Cotte
- For Caramel
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 1/4 cup dark corn syrup
- 1 can (14 oz) sweetened condensed milk
- For Shortbread
- 1 1/2 cups flour
- 1/4 cup sugar
- 1/2 cup + 2 tbl butter
- pinch of salt
- Plenty of Bakers Brand Chocolate
Preheat oven to 350 F.
Mix all the shortbread ingredients in the bowl of a mixer, with a paddle attachment until combined but crumbly.
Butter a 10 inch round springform pan of an 8 inch square pan ( I used the springform because it's what we had and it made it really easy to take the shortbread/caramel out).
Press the crumbly pieces together to evenly cover the pan and bake in the oven for 20 minutes, until golden.
While that's baking, start making the caramel: put all caramel ingredients in a pot at medium heat. Continuously stir the mixture until it comes together and the sugar dissolves, keep at a boil for about 10 minutes making sure it doesn't stick. Remove from heat when it's completely thickened.
Then, pour the caramel over the shortbread and let it harden in the freezer for at least 30 minutes. Once hardened, remove from the pan and cut into bars
Let the bars harden again in the freezer while you melt some chocolate. // I tried chocolate chips and baker's chocolate and the baker's chocolate works much butter // I melted the chocolate in a microwave at 50% power, stirring every 30 seconds.
Individually remove the bars from the freezer, dip in the chocolate using a for underneath bars and let dry on wax paper. While the chocolate is still wet, sprinkle with Himalayan Salt/Sea Salt. And that is it!
We recommend washing this delights down with an ice cold glass of milk. Friendly reminder we offer delivery of locally sourced milk, meat and more. Shop now.