Monday, September 7, 2015

French Twix Bars

Twix Bars are delicious.  There is not a thing wrong with the ones that you can buy, but that doesn't mean it isn't fun to make a version of them at home too.  Scrolling through my Instagram feed I came across a picture that caught my attention.  One of my favorite Instagramers, @TheFrenchFoodie, had made Twix Bars for breakfast, certainly no judgement here.  They looked amazing!

Thankfully, they were generous enough to share the recipe with me! I'm calling these "French Twix Bars".  Adding "French" on anything only makes it more special. ;) Here are the decadent details as they were emailed to me...

Like every dish, they are million ways to make your own twix bars.. I've tried many recipe over the last few weeks (and weirdly still managed to keep a thigh gap..) and came up with one that really fits my tastes.
*The base layer is supposed to be a shortbread, I think using a real shortbread recipe makes the base too buttery (and therefore heavy), but feel free to use more butter than I do.
*For the caramel layer, if the mix dosent thicken after 30min, add a bit more sugar/butter.
sometimes I go crazy and add nuts / chocolate chips to my caramel once I poured it on the base #alwaysmore #foodiesprobs
*I like to top my twix with the least chocolate possible, otherwise I think it impinge too much on the caramels taste. 
You can use any type of chocolate you want, people usually prefer dark chocolate to balance the sweetness of the caramel, as I dont top mine with much chocolate, I like to use a mix of dark and semi sweet chocolate, closer to the real taste of twix, some also enjoy them with white chocolate but I find it nauseating. 

Voilaaa so here's the recipe:
1/ Shortbread Base
- 200g (1 + 3/4 cups) flour

- 60g (½ cup) sugar 
- 175g (less than 1cup but more than 3/4 cup) butter

Melt the butter, add the flour / sugar, and stir until the dough is homogenous 
Spread it out into a baking tin and cook in a oven at 160°C/320°F for about 20-30min 
(I usually remove mine just before it starts getting light golden brown) 
2/  Caramel
- 1 tin (394g) sweetened condensed milk
- 100g (½ cup) butter
- 75g (3/4 cup) sugar
- optional: honey / maple syrup / goden syrup (1 or 2 tbs)
- optional: salt (to your taste)

Melt the butter in a saucepan, add the milk, the sugar, any optional ingredient (I recommend always adding 1tbs liquid honey, use salt if you want to make fancier twix bars) bring to boil and then put on low heat until it thickens and becomes light golden NEVER STOP STIRRING, takes about 20-30 min (same amount of time it takes for the base to cook #amazing). 
Your arm might hurt, but I'm pretty sure it counts as a workout (so you dont feel that guilty when taking another bar)
Pour the caramel on the base and let cool down in the fridge while making the chocolate 

3/  Chocolate
- 150 to 300g (6 to 10oz) chocolate
Melt the chocolate, (I recommend using the bain marie technique: break chocolate into a heatproof bow and place it over a pan of simmering water), add a bit of butter if your chocolate is not liquid enough, and pour over the caramel. Use a spatula to spread it. 

And that's it your twix is almost ready to go straight to your bellly
last step (and probably the most frustrating) put in the fridge for at least 3 hours or until the chocolate harden.

I have only one edit.  I did not use the bain marie technique for the chocolate.  I put finely chopped chocolate over the caramel in the pan.  I waited a minute or two, and then I spread the melted chocolate in to an even layer.  That's how I've made English Toffee in the past, so I figured I'd try it with this too.  It worked just fine. 

The biggest problem with this recipe is trying to maintain self control after they are made.  Trust me, they are evil.  

Thanks again to the French Foodie.  For more pictures of clothes shrinking food, check them out on Instagram. 

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