Copycat Twix bars recipe

Buttery cookie base, a layer of decadent smooth caramel and a rich
chocolate ganache – this homemade version of the well-known Twix bars
comes together in less than 1 hour and makes enough to feed a crowd!

Ingredients
Cookie Layer

• 3/4 cup (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) Imperial Sugar Confectioners Powdered Sugar
• 2 1/3 cups (280 g) all-purpose flour*
• Pinch salt

Caramel Layer

• 2 cans (14 oz each) Eagle brand sweetened condensed milk
• 1 cup (226 g) unsalted butter, diced
• 1/2 cup (100 g) Imperial Sugar Extra Fine Granulated Sugar

Chocolate Layer

• 3/4 cup (120 g) dark chocolate chips
• 1/3 cup heavy cream

*Spoon
& Sweep method: Use a spoon to fill measuring cup with flour until
required amount is obtained. Scooping measuring cup directly into flour
bag will firmly pack flour resulting in too much flour required for
recipe.
 
Directions

1. Preheat oven to 350°F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging over sides.1
2. In a mixing bowl, beat softened butter on low speed until fluffy.2
3. Stir in powder sugar and beat until just combined.3
4. Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!4
5. With
   the back of a spoon (or your fingers) spread cookie base in prepared
   ban. Prick it all over with a fork and bake in preheated oven for 20
   minutes or until firm to touch and lightly golden brown. Don’t overcook
   it or it will be very crumbly!5
6. Remove from oven and set aside to cool completely.6
7. Make
   caramel layer: In a medium saucepan, add condensed milk, sugar and
   butter. Cook caramel over low heat until it reaches the boiling point
   (approximately 9-10 minutes). Once the mixture is bubbly, cook for an
   additional 15-16 minutes constantly stirring as mixture will burn and
   stick to the pan easily. When caramel is done, it will pull itself from
   the sides of the bowl, it has thickened, and changed color. Depending on
   heat source it could take 30-45 minutes of continuous stirring and
   cooking. The mixture needs to have the consistency/thickness of
   mayonnaise or dulce de leche.7
8. Pour caramel layer over cookie base, making sure it covers entire pan.8
9. Make
   chocolate ganache: Place chocolate chips in a heatproof bowl. Heat
   heavy cream until it reaches boiling point and pour over chocolate
   chips. Let sit for 30 seconds and stir to create a smooth chocolate
   mixture. If chocolate is not melted all the way through, place it in
   microwave for 20-30 seconds or on top of a pan with boiling water making
   sure chocolate bowl does not touch water.9
10. Pour chocolate over caramel layer and spread evenly.10
11. Refrigerate entire pan for 1-2 hours until chocolate is set.11
12. With a sharp knife, cut into bars. Store in the refrigerator.12

Imperial Sugar Insight
NOTES:

1. Use
   the best quality chocolate (60-70% cocoa) that you can find. The higher
   the cocoa percentage, the lower the overall sugar content. It is cocoa
   mass that gives firmness to sauces, ganache etc., while sugar makes it
   thinner.1
2. To make dessert in same style as Twix®, once caramel
   layer is poured over cookie base let it cool completely before cutting
   into thin, finger-width bars.2
3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.3
4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.4
5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.