I have a sweet tooth. I’ve had one since I was a child, it got worse as a teenager and worse still as an adult. One of the nice parts about being an adult though is that I have my own kitchen and can produce candy for myself in far larger batches and portion sizes without having to leave the house and deal with humans on the days when people are probably the last thing I want to navigate.
One of my great candy loves is the Twix bar. Eating one reminds me of coming home from seeing the pediatrician, because my mother would always get me one when there were antibiotics to pickup at the pharmacy. It was the “you can eat this when you’re feeling up to it” treat, and it always marked the end of one month or another of bronchitis or strep throat or whatever I had managed to acquire.
I made my first batch of Twix bars while drunk and slightly high on pills. They turned out more like a Twix sheetcake, but I didn’t complain. However, I didn’t take any notes as to how I made them. Those notes (which became this recipe) came later when I made them a third time.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
½ teaspoon salt
2 cups caramel
3 tablespoons heavy cream
3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)
The Person Layer
1 beverage of choice
A Twix is a sandwich candy, so it’s a trio of layers. We’re going to start with the shortbread.
- Get your oven to 300 degrees F. If you’re like any of my friends, take the pans out first. It’s an oven, not a second drying rack for the three pots you have, guys. C’mon.
- DO NOT SKIP THIS STEP. With a piece of parchment paper, line a 9″ x 13″ pan. If you’ve got a shitty pan, spray the parchment.
- In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour (GO SLOW AND MAKE SURE THE 2 CUP MEASUREMENT IS ACCURATE, THIS IS NOT A CASE WHERE ‘A LITTLE MORE WON’T HURT’) and salt. Mixture will be dry but will come together after mixing. The consistency you’re looking for is sort of between thick frosting and the good wet sand for sandcastles. It won’t start that way, but keep beating until it does.
- This is where you open your beverage of choice and have some. SOME, NOT ALL. We’re about to go do things with fire and sugar, so don’t go overboard. Just have a third. God, I can’t take you anywhere.
- Press the dough into the pan. This does not need to be super pressed tight because you still have to get this stuff out of the pan when it’s done, but try and get the dough in an even distribution across the pan. If you have lumps and ridges, call them artisanal.
- Take a fork and poke holes evenly spaced throughout the whole pressed-in dough. DO NOT SKIMP ON THIS. If you need to tell yourself that you’re doing this so that you have little divots for caramel and chocolate, do that. This is going to help the dough turn into the dough you expect in a Twix. I like to do this methodically and pretty uniformly, though I didn’t always and my previous Twix bars were awful for it.
- Get this pan in the oven about 37 to 42 minutes, until it’s a very pleasant golden brown color. In my old oven it was either 39 or 41 minutes, in my new oven it’s 37. When the time’s up, take the pan out of the oven (it’s gonna be hot, use a potholder, don’t be a savage) and immediately take a sharp knife and trace the shortbread’s perimeter. This is going to make it easier later. Don’t worry about cutting the parchment paper, you’re not going to eat it (RIGHT, YOU KNOW NOT TO EAT THE PAPER, YES?). Get the bread away from the pan’s edges. Then let it cool. It can hang out on the counter or something. Let’s go play with fire and sugar.
- Take two bags of soft caramels (yes, you can use the kind you can impulse buy at the checkout line in CVS, I use the caramel bits from Kraft) and dump them into a decent pot you’d make soup in with the cream (SPRAY POT WITH NON-STICK PAM FIRST OTHERWISE YOU WILL HAVE TO CLEAN THE POT LATER). Start the temperature at low and work it up to almost medium (DO NOT GO TO MEDIUM), and using a nice silicon spatula, stir this together until it melts. Yes, you can make your caramels from scratch if you want to break out the sugar and karo, but dude I want some Twix bars sooner rather than later, and I don’t want to do that many dishes. You want to keep stirring until it’s sticky and all melted. DO NOT PUT YOUR FINGER IN TO TEST IT, IT’S HOT.Yes, you can also melt this in a microwave in 25-second bursts.
- When you’re satisfied with its melted state, pour the caramel over the shortbread. Use your spatula to get all the caramel out. Make sure the caramel is also evenly covering the shortbread, then get the whole thing in the fridge to firm up. This is gonna take about as long as 1 episode of any non-sitcom on Netflix (figure 43-48 minutes)
- Once firm, take it out of the fridge and using a sharp knife, cut the pieces into the Twix bar shape or whatever shape you . No, it doesn’t have to be perfect. Yes, you can take them out of the pan after you cut the bars but you don’t have to (see next step)
- In a method similar to when we made caramel, melt the chocolate. And then we have a choice to make:If you want to dip the bars, use tongs and dip each bar in the melted chocolate, then get it on a cookie sheet or back in the pan to freeze.
If you just want to pour the chocolate over the bars while they hang out in the pan THEN cut them, that works too. Either way, get the chocolate all over your bars.
- Here’s the tough part. Get this back in the fridge for AT LEAST 2-4 episodes of whatever you’re watching. Ideally it’s 3 hours minimum, and I’ve had good luck with 4. Finish your beverage if you haven’t already.
- Eat them after they are nice and cold and Twix-y.
And that my good friends, is how John makes Twix bars.