Homemade Twix Bars

By Bake Play Smile · 150 min

Ingredients

Instructions

1. Preheat the oven to 180°C (fan-forced). Grease a 23 cm square baking tin and line it with baking paper, leaving a 5 cm overhang on the sides.
2. Put the plain flour, icing sugar, brown sugar and salt into a large bowl and stir to combine.
3. Add the softened butter and beat on medium-high speed until the mixture forms crumbly balls.
4. Tip the mixture into the prepared tin, spread it evenly with a spoon and press down firmly. Bake for 15 minutes, or until lightly golden. Leave to cool in the tin.
5. Make the caramel: put the sweetened condensed milk, brown sugar, golden syrup, butter, vanilla extract and salt into a medium saucepan. Cook on medium heat, stirring constantly, for 15 minutes, or until visibly thickened.
6. Pour the caramel over the shortbread base and refrigerate until set.
7. Lift the shortbread out of the tin onto a chopping board. Cut one long line down the middle, then cut each half into about 15 small fingers. Chill for 30 minutes.
8. Melt the milk chocolate in a microwave-safe bowl at 50% power for 3 to 4 minutes, stirring every 30 seconds, until just melted.
9. Dip each caramel shortbread finger into the melted chocolate and let the excess drip off. Set them on a flat tray and refrigerate until firm.
10. Optional: drizzle with the melted dark chocolate. Store in an airtight container in the fridge for up to 5 days.

Summarized from Bake Play Smile's video. Watch it for the details.