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–+ servings

Twist on Twix Bars

Chocolate shortbread layered with brown sugar butter caramel, dipped in milk chocolate.
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Course Dessert
Servings 30 bars

Ingredients
  

Brownie Crisp Shortbread

  • 255 grams Deweys Brownie Crisp Shortbread Cookies
  • 100 grams Flour
  • 100 grams Sugar
  • 2 grams Salt
  • 113 grams Butter
  • 13 grams Vanilla Extract

Brown Sugar Butter Caramel

  • 680 grams Evaporated Milk
  • 240 grams Heavy Cream
  • 200 grams Butter
  • 680 grams Brown Sugar
  • 570 grams Corn Syrup
  • 2 grams Salt

Chocolate and Decorations

  • 0.5 lb Milk Chocolate for Barrier
  • 3 lbs Milk Chocolate for dipping / drizzling
  • 65 grams coarse sea salt (optional - topping)
  • 40 grams crushed cookies (optional - topping)

Instructions
 

Brown Sugar Butter Caramel

  • Prepare a 9 x 13” pan with parchment paper. Setaside.
  • In a heavy duty, large thick bottomed pot, combine all caramel ingredients.
  • Increase heat to medium-high. Stirring constantly, cook caramel until 239F.  This will take approximately 25 minutes from time of boil over medium-high heat.
  • Pour into prepared pan.  Cool completely. Cover lightly with additional parchment paper until ready to use. 

Make Brownie Shortbread Crisp

  • Preheat oven to 350F.
  • Prepare a 9 x 13” pan with parchment paper.
  • In the food processor, grind Dewey’s brownie shortbread into a fine powder similar to flour.
  • In the bowl of your 5 quart planetary mixer, combine cookie powder, sugar, flour, and salt.  Stir until uniform.
  • Turn the mixer speed to low. Add in cubed butter. Mix on medium low until dough starts to form.
  • Press dough tightly into prepared pan.
  • Bake in 350F oven for 25 minutes. Cool.

Layering, Cutting, Dipping, Decorating

  • Prepare your workspace.  Set out cooled caramel, cooled brownie crisp shortbread, and ½ lb. of chocolate.
  • Melt ½ lb. of chocolate in microwave until fluid.  Spread a thin layer over brownie crisp.
  • Remove caramel slab from pan.  Place on top of the wet chocolate, lining upthe edges of the caramel with the brownie crisp shortbread.
  • Allow chocolate to set up, sealing the layers together.  This takes 10 minutes.
  • Cut bars into desired size. Recommend size for gourmet candy bars is 1” x 3”.
  • Melt and temper 3 lbs of chocolate for dipping. If using candy melts, no tempering is necessary.
  • Place cut bar into chocolate.  Using your fork, bring chocolate over the top and over all sides of the bar until covered. Scoop chocolate bar out of bowl using your fork.  Lightly tap fork with chocolate bar on the side of the bowl to remove excess chocolate.
  • After all bars have been dipped, fill piping bag with chocolate. Drizzle bars for decoration and top with sea salt and additional cookie crumbs.
Keyword candy bar, caramel, milk chocolate
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