In the wondrous, wide world of sweets , there are only two types of dessert I don’t care for:
Alas, my stance on both of those culinary confections was rocked recently – the first, by my Homemade Mallomar Bars, and the second, by these Twix bars.
Superior to anything you could purchase, I think these are Alexander’s all-time, #1, absolute favorite dessert. He guards them closely…..and doesn’t share too easily… but they are well worth the time and effort it takes to make them.
I guarantee it.
Homemade Twix Bars – From Sherry Yard
For the Shortbread
1 stick plus 3 tablespoons butter (5 1/2 ounces), softened
1/4 cup sugar
2 cups cake flour
2 tablespoons ground rice
With a rack in the lowest portion of the oven, preheat to 350. Spray a 9×13″ baking pan with cooking spray, line with parchment paper, then spray the paper.
In a stand mixer with the paddle attachment, or with a hand mixer, cream the butter and sugar together on medium speed for about 2 minutes. It should be fluffy. Gradually add in the flour and the rice until the dough comes together.
Press the dough into the bottom of the prepared pan and bake for 12 minutes. Rotate the pan and continue to bake for another 8 minutes. The shortbread should be a deep golden brown. Cool on a rack to room temperature, still in the pan.
For the Caramel
2 cups sugar
3/4 cup Lyle’s Golden Syrup
1/2 cup water
1 teaspoon lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
In a large saucepan, stir together the sugar, syrup, water and lemon juice. Wet the sides of the pan with a little water if any of the ingredients have crept up. Cover the saucepan and cook it over medium heat for 4 minutes.
Remove the lid, increase the heat and bring the mixture to a boil. Do not stir. The mixture will bubble, and if sugar appears on the sides of the pan, brush them back down with a wet pastry brush. The bubbles will continue to get larger.
In the meantime, bring the heavy cream to a boil in a small saucepan. Remove from the heat and set aside.
Return to the sugar mixture, which will turn golden brown after 5 or 6 minutes. With a candy thermometer, make sure the mixture has reached 300, then remove the pan from the heat and let it rest for 1 minutes, until the bubbles subside. Whisk in the heavy cream off the heat and whisk in the condensed milk. Continue to whisk until the mixture is smooth
Return the saucepan to medium heat and stir constantly until the caramel reaches 240. Pour over the shortbread and allow to set.
For the Chocolate
6 ounces bittersweet chocolate, finely chopped
2 tablespoons butter
In a double boiler or in the microwave set on half strength, melt the chocolate and butter. Stir until smooth. Pour evenly over the caramel and let sit at room temperature or in the refrigerator until set.