homemade twix bars

How To Make homemade twix bars

• Step 1
  SHORTBREAD: Preheat the oven to 350 degrees F. Spray a 9" x 13" baking pan with pan spray & line with parchment paper. Spray the parchment. In a large bowl cream the butter & sugar until fluffy. Gradually add the flour, ground rice & salt & allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it. Press the dough evenly into the bottom of the baking pan. Place in the oven & bake 12 minutes. Rotate the pan from front to back & bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven & allow to cool on a rack to room temperature. NOTE: Several people have asked about the rice. It’s not the same as rice flour because you want to have a little bit of texture. The purpose of the rice is to give the base of this cookie a unique crunch that remarkably resembles the store bought Twix.
• Step 2
  CARAMEL: Combine the sugar, corn syrup, water & 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 & bring to a boil. Wipe down any stray sugar crystals that appear using a very clean & 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 degrees F., remove the pan from the heat & let it sit for 1 minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt. Whisk until smooth. Return the pan to the heat & stir constantly over medium heat until the caramel reaches 240 degrees F. Remove from the heat & pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality sea salt you have. Allow to set, about 3 hours.
• Step 3
  CHOCOLATE: Melt the chocolate & butter in a microwave safe bowl in the microwave. When using the microwave melt it slowly – in 30 second intervals. Stir well after each interval. 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 cold. Cut into desired shape & size. Serve.
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