It’s that time of the year where we decide to make giant candy bars even though it’s already been done, there’s nothing like doing it yourself to feel that complete satisfaction. Where it be left or right, Twix is always right in my mouth and we’ll show you how to make that cookie crunch inside from scratch if you decide to tune in.
Make a giant shortbread by mixing 1 Cup Butter (softened) & ⅔ Cup Sugar until light and fluffy
In a separate bowl, whisk 2 Cups Flour, ½ tsp Salt & ¼ tsp Baking Powder
Slowly add that to the Mixer on slow speed and gradually speed it up
Once all the dough has come together roll it into a large ball, wrap it in plastic wrap and refrigerate for at least 20 minutes or until firm
Flatten your dough on a lightly floured silicone mat and press out the dough until it is the size of your Twix bar shape, roughly an inch thick
Bake at 350°F for a total of 50 minutes, turning 180 degrees half way through the baking process
Let is cool
Grease up your Twix molds (rectangular pans)
Melt (23 oz bag) chocolate in intervals of 30 seconds in the microwave. Should take a total of 3 cycles
Equally pour the melted chocolate in both pans
Refrigerate
Melt 2 (11 oz bags) caramel bits in intervals of 30 seconds in the microwave. Should take a total of 4 cycles
Equally pour the caramel on top of the chocolate layer
Refrigerate
Cut your shortbread into the shape of the pans and place on top of the caramel layer
Melt a second bag of chocolate and equally pour it on top of the shortbread layer
Refrigerate
Carve around the mold with a paring knife and knock it out onto some wax paper
Melt a third bag of chocolate and using a spatula cover all the bare areas of the Twix bar until all the sides are completely covered in chocolate
Refrigerate
Cut & Serve, Enjoy!
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