In college I practically lived off of Twix and Dunkin Stix from the hall vending machine, especially during crunch time for exams. It wasn’t until recently that I realized my children had literally never had a Twix before, so I decided to develop this recipe for a candy bar that would be similar. Three layers are combined chocolate, caramel, and shortbread cookie – into a delicious facsimile of the real thing. Make sure to follow the instructions carefully for best results. This recipe should make somewhere between 30 and 60 bars, depending on how you cut the bars.
1 cup unsalted butter, non dairy margarine, or shortening, room temperature (if using shortening, add 2 tsp water to the dough)
3/4 cup powdered sugar
1 egg or 1/4 c chia gel (1 tsp chia gel + enough water to measure 1/4 c. allow to sit for at least 10 minutes)
1 teaspoon pure vanilla extract
2 1/4 cups (270 grams) Better Batter Gluten Free Flour
1/2 teaspoon salt
1 c +2 tsp heavy cream or non dairy substitute (we like Rich Whip, or you can use full fat coconut milk)
9 tablespoons sweetened condensed milk or cream of coconut (we like Coco Loco)
1 cup granulated sugar
12 tablespoons Lyle’s golden syrup, dark corn syrup or agave nectar
1/4 c water
1/4 c unsalted butter, or non dairy margarine, at room temperature, cut into small pieces
12 ounces chocolate chips (we like Enjoy Life, but if you can do dairy, choose milk chocolate)
8.5 oz unsalted butter, non dairy margarine, or shortening/coconut oil
Preheat oven to 350 degrees F, and line a 15×13 inch jelly roll pan with parchment paper.
In a mixing bowl, beat the butter and sugar until light and fluffy – the color of this should lighten, and it should take on a whipped appearance. Add egg or chia gel, and beat until combined and smooth – mixture will curdle at first, but will then smooth out. If you are using shortening, beat in 2 tsp water. Beat in the vanilla extract.
Add Better Batter flour and salt, and beat until the dough just comes together. This should look like drop cookie dough. Refrigerate the dough about 1 hour, or until firm. You can place in freezer for 15 minutes to speed up chilling process.
Remove the dough from the fridge and, using floured hands, press the dough onto prepared, lined baking sheet, until cookie depth is about 1/2 inch thick. Place in oven and bake for 20 – 30 minutes, turning the baking sheet front-to-back half-way through baking.
Remove from oven and allow to cool while you make caramel topping.
In a small saucepan over low heat, combine the cream or non dairy substitute and the sweetened condensed milk or cream of coconut, stirring to combine until the sweetened condensed milk is melted and incorporated into the cream. Once the mixture is smooth and homogeneous, remove from heat and cover.
In a separate large saucepan, place sugar, golden syrup, (or agave) and water in a medium saucepan and warm over low heat, stirring occasionally, until the sugar melts. Increase the heat to medium and cook, not stirring, until the mixture reaches 250 degrees F on a candy or instant-read thermometer – this mixture should turn a slightly reddish brown. Remove immediately from the heat and working fast (so the caramel doesn’t burn!) stir in the butter and the cream mixture – mixture should bubble up on you!
Return the caramel to medium heat and cook, stirring constantly, until the mixture reaches 240 degrees F. Immediately pour the caramel into the cooked and cooled shortbread layer, making sure to pour evenly so that the entire surface is evenly covered with a layer about 1/4 inch thick – you may have caramel left over! Allow to cool and set completely, at least 30 minutes, then place the pan in the freezer to firm up the caramel, at least 15 minutes and up to an hour.
Make the chocolate topping:
In a double boiler on low heat, melt the chocolate and butter or nondairy margarine until smooth. Do not overheat, or the chocolate will seize! This should be the consistency of ‘chocolate fountain chocolate’ – keep warm in the double boiler, while you prepare the cookies.
Remove pan from the freezer and use the parchment paper to gently remove the cookie from the sheet onto a cutting surface. Using a straight edge and very sharp knife or pizza cutter, cut the cookies into rectangles about 1/2 inch wide by 4 inches long. Alternately cut into bite sized portions 1/2 inch by 3 inches. You should get around 30-60 pieces, depending on how thick you made the cookie dough and how big you cut the pieces. Return the pieces to the freezer for 15 minutes to firm up.
Prepare a second cookie sheet with parchment paper – dip each cold cookie in the chocolate mixture, supporting the cookie with a fork or tined/slotted instrument – you want the chocolate to flow freely off the surface of the cookie. place the dipped cookie onto the parchment paper and repeat until all cookies are coated. Place in freezer for 15 minutes to firm up. Do not handle until the final chilling step is completed, as the cookies tend to fall apart at first.
Once firm, place in an airtight container. Store in the fridge for best results. You may, if you wish, allow them to come to room temperature before eating, to allow the caramel to flow more.