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A thin layer of buttery cookie topped with gooey caramel and rich chocolates ganache, this homemade version of the popular Twix® bars makes plenty of to feed a crowd!
2 1/3 cups (280 g) all-purpose flour
2 cans (14 oz each) Eagle brand sweetened condensed milk
1/2 cup (100 g) Imperial Sugar Extra Great Granulated Sugar
1 cup (226 g) unsalted butter, diced
3/4 cup (120 g) chocolates chips
1/3 cup weighty cream
Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping calculating cup straight into flour handbag will tightly pack flour leading to too much flour required for recipe.
Preheat oven to 350°F. Range a 13X9″ baking pan with parchment paper, departing about 1 inches of paper hanging over sides.
In a mixing bowl, beat softened butter on low speed until fluffy.
Stir in powder sugar and defeat until just combined.
Carefully, fold in flour and salt until flour is incorporated. The dough ought to be still crumbly. Usually do not overmix!
With the trunk of a spoon (or your hands) spread cookie base in ready ban. Prick everything over with a fork and bake in preheated range for 20 a few minutes or until company to contact and lightly fantastic dark brown. Don’t overcook it or it’ll be very crumbly!
Remove from range and set aside to cool completely.
Make caramel level: In a moderate saucepan, add condensed milk, sugars and butter. Make caramel over low warmth until it gets to the boiling point (approximately 9-10 minutes). Once the mixture is bubbly, make for yet another 15-16 minutes constantly stirring as combination will burn off and stick to the skillet conveniently. When caramel is performed, it will pull itself in the sides of the bowl, it has thickened, and changed color. Depending on heat source it might take 30-45 a few minutes of constant stirring and cooking food. The mixture needs to have the persistence/thickness of mayonnaise or dulce de leche.
Pour caramel coating over cookie foundation, making certain it covers whole pan.
Make chocolate ganache: Place chocolate chips in a heatproof dish. Heat heavy cream until it gets to boiling point and pour over chocolate chips. Let sit down for 30 seconds and stir to make a clean chocolate combination. If chocolate isn’t melted all the way through, stick it in microwave for 20-30 seconds or together with a skillet with boiling water making sure delicious chocolate dish does not touch water.
Pour chocolate more than caramel layer and spread evenly.
Refrigerate entire pan for 1-2 hours until chocolate is defined.
Having a sharp knife, cut into bars. Store within the refrigerator.
IMPERIAL Sugars INSIGHT
Use the best quality chocolates (60-70% cocoa) that you can find. The higher the cocoa percentage, the low the overall glucose content. It really is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it leaner.
To create dessert in same design mainly because Twix®, once caramel layer is poured over cookie base allow it cool completely before trimming into thin, finger-width bars.
Recipe developed for Imperial Sugars by Roxana Yawgel in a TrEATS Affair
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