When I was younger, the only Halloween candy that I cared about was Kit-Kats. When I got home from my night out, I would sort all of my candy into different piles, and then eat as many kit-kats as I could. Then all the other candy would go into a basket with my brothers and sisters and it would not get eaten, what a waste. As I have gotten older, I really have embraced Twix. I love the shortbread, caramel, and chocolate coating on top. I get them every year to hand out hoping secretly I will have enough leftover for my lunchbox every day.
When I saw a recipe for a homemade version, I just had to try it. Unfortunately I don’t have a spice grinder so I ended up using my food processor for the rice component of the short bread (apparently this gives it that crunch factor that the store-bought version has), this was a big mistake because it did not make it fine enough. I would recommend either using the spice grinder or leaving it out altogether. Even though that didn’t work out for me, these were absolutely delicious. As you can tell from my picture, the caramel was extremely gooey which I loved. Hope your Halloween day is absolutely spooktacular, and really does it need to be Halloween to indulge in a Twix bar (I think not). Don’t forget I have some great guest posts lined up for you the rest of this week!
For the Shortbread:
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*
For the caramel:
2 cups sugar
3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer
For the chocolate glaze:
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
2 tablespoons butter
What you’ll do:
Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.
Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your chocolate glaze.
Make the chocolate glaze:
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.
Once completely melted pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.
Place in the refrigerator to set. They cut best when chilled.
Cut into desired shape and size. Serve.
Source: Not without Salt