Homemade twix cookies

Ingredients

Cookies

180 grams (6.35 ounces) flour

115 grams (4.1 ounces) butter

60 grams (2.1 ounces) sugar

0.25 teaspoon salt

2 egg yolks

0.5 teaspoon baking powder

Caramel

150 grams (5.3 ounces) sugar

100 grams (3.5 ounces) cream

40 grams (1.4 ounces) butter

salt to taste

Chocolate Glaze

150 grams (5.3 ounces) milk chocolate

10 grams (0.35 ounces) vegetable oil

Instructions

Step 1

Melt the sugar in a saucepan until completely dissolved and amber in color. Keep an eye on the sugar to avoid burning. Meanwhile, heat the cream until the first bubbles and cut the butter into cubes.

Step 2

When the sugar is completely melted, remove the saucepan from the heat and add the butter, letting it melt. Stir continuously to combine well. Pour in the cream and put the mixture on low heat, stirring until the lumps are completely dissolved. Add salt to taste and mix. Strain if desired and leave the caramel to cool at room temperature.

Step 3

Prepare the dough: Beat the softened butter with sugar and salt. Add the egg yolks one at a time while continuing to beat.

Step 4

Separately sift flour with baking powder. Gradually add the flour mixture and knead the dough. Spread the dough along the bottom of the baking mold and prick with a fork. Put in the freezer for 15 minutes. This helps the dough retain its shape while baking. Bake in an oven preheated to 356°F (180°C) for about 15 minutes, until golden brown. Let it cool down.

Step 5

Pour the caramel over the baked pastry and put it in the freezer for 20-30 minutes so that the caramel freezes. Ensure the caramel layer is evenly spread.

Step 6

Melt milk chocolate in pulses in the microwave or in a water bath. If necessary, add vegetable oil until a fluid consistency is obtained, and pour the chocolate over the caramel.

Step 7

Cut the finished blank into squares or rectangles. Refrigerate a little before this step to make cutting easier. Store the cookies in the fridge. To make the cookies more like bars, first cut the cookies with caramel into thin rectangles, and then pour chocolate on the wire rack.

Servings

🍫 **Serve chilled** for a cool, refreshing treat. These caramel bars are perfect right out of the fridge, where the layers of caramel and chocolate can shine to their fullest. You’ll enjoy that satisfying snap as you bite into them!

💡 Want to take it up a notch? **Pair them with a cup of hot coffee or a glass of cold milk**. The combination of hot and cold creates a delightful symphony that dances in your mouth.

🌟 **Hosting a party?** Cut the bars into mini squares and arrange them on a beautiful platter. They make an **elegant and delicious centerpiece** that will have your guests reaching for more.

✨ **DIY Dessert Platter**: Stack these bars alongside fresh berries, nuts, and whipped cream for a homemade dessert bar. It’s interactive, fun, and delicious!

Equipment

Mixing Bowls

You'll need a few different sizes for mixing dough and melting chocolate. Make sure they’re sturdy and heat-resistant.

Electric Mixer

Ideal for beating butter and sugar to the perfect creamy consistency. A hand mixer works too, but a stand mixer is a great time-saver.

Saucepan

Essential for making the caramel. A heavy-bottomed saucepan helps prevent burning.

Baking Mold (Tin)

Use a rectangular or square baking tin to shape your pastries. An adjustable one is convenient if you love experimenting with sizes.

Wire Rack

Perfect for cooling your caramel chocolate bars. It ensures even cooling and prevents soggy bottoms.

Variations

🌾 **Gluten-Free Variation:** Swap the regular flour for a gluten-free flour blend that you trust. Ensure your baking powder is also gluten-free. All other steps remain the same, so you can still enjoy these delectable bars!

🌱 **Vegan Variation:** Substitute the butter with a plant-based margarine and use coconut cream instead of dairy cream for the caramel. Replace egg yolks with a flaxseed or chia seed mixture (1 tbsp seeds + 2.5 tbsp water per egg yolk) to bind the dough beautifully.

Faq

Why isn't my caramel smooth?
Ensure you melt the sugar completely before adding butter and cream. Stir continuously to avoid lumps.
How do I know when the pastry is done baking?
The pastry should be golden brown and firm to the touch. You can also insert a toothpick; it should come out clean.
Can I make the chocolate glaze without a microwave?
Yes, you can use a double boiler to melt the chocolate slowly and evenly.
How do I store leftovers?
Store them in an airtight container in the fridge. They can stay fresh for up to a week.
Can I double the recipe easily?
Absolutely! Just make sure you use a larger baking mold or multiple ones to accommodate the extra dough and caramel.
What's the best way to reheat them?
Pop them in the microwave for 10 seconds to soften the caramel slightly, but they’re usually best enjoyed cold.