Homemade Twix Bars
- 5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
- 1/4 cup sugar
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 2 tablespoons cornmeal
- 2 cups sugar
- 3/4 cup 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
- 6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
- 2 tablespoons butter
- 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.
- In a large bowl cream the butter and sugar until fluffy. Gradually add the flour, almond flour, cornmeal and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it. Pat into the bottom of the prepared pan and bake for 35-40 minutes.
- 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 and cool. This will take about 2 hours.
- Melt the chocolate and butter in a medium saucepan over low heat.
- 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.
Make the Shortbread:
Make the Caramel: