Twix Bar recipe tastes like the real thing. Since they’re made fresh with good ingredients, they taste even better than the original. Just like their namesake, these bars have a crunchy cookie base, smooth caramel centre, and rich chocolate coating.
Heat the oven to 350 F. Prepare a 13×9-inch baking pan by lining it with aluminium foil and spraying the foil with nonstick cooking spray. Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.
Add the flour and salt. Mix on low speed just until the flour is incorporated. Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer. Bake the shortbread for a total of 18 to 20 minutes, turning halfway through so it cooks evenly. When it is finished, it should be a light golden brown colour. Don’t overcook it or it will be very crumbly. Allow the shortbread to cool completely.
Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth. Remove the caramel-covered bars from the pan by using the foil as handles. Cut the bars into thin, finger-width sizes. It helps to cut the entire sheet of bars in half width-wise, then cut about 10 bars from each half, for a total of about 20 long, thin bars.
You can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling. Use dipping tools or forks, dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.
- 200g shortbread (1x packet)
- 400g milk chocolate, melted
- 350g dairy fudge, melted
- Begin by neatly lining the loaf tin with baking paper – the best way to do this is with one large piece across the middle of the tin and then two small pieces at each end – you want it to be as smooth as possible so the finish on the cake is smooth like a Twix
- Melt the chocolate over a bain marie or in the microwave
- Pour the melted chocolate into the lined tin, cover the bottom of the tin until it’s about 1cm thick, making sure it’s in all the corners
- Smooth the surface with the back of a spoon, then tap the loaf tin on your work surface to get rid of any bubbles that may have formed at the bottom
- Put in the refrigerator to set
- Meanwhile, melt the caramel in the microwave – make sure it doesn’t overheat by stirring it every 30 seconds
- Carefully spoon the caramel mixture on top of the set chocolate, leave a small space around the edges, then smooth it over with the back of a spoon
- Now line the top of the cake with the shortbread biscuits, keep them close together so they almost form one large biscuit
- You’ll probably need two layers of biscuits, possibly more depending on the size of the loaf tin you are using
- Between the layers of biscuits spread some caramel to help the biscuits stick together – this is important if you don’t do it the cake might fall apart
- When you have finished layering up the biscuits, top with the remaining melted chocolate, making sure it’s evenly distributed
- Give the loaf tin another couple of taps on the work surface to ensure the chocolate has gone down all the sides
- Leave to set in the fridge for at least a couple of hours
- Once the cake has set, remove from the tin by giving it a good whack!
- Now place two glasses upside-down on the baking tray and balance the cake on top
- Drizzle the remaining melted chocolate all over the cake – on the top and down the sides – smooth the sides with a spatula
- Once the chocolate has stopped dripping into the baking tray, smooth off the bottom of the cake with a spatula
- Finally, decorate the top of the cake with the back of a spoon to make it look Twix like
Neaten up the edges if you need to, then leave to set