Copycat Twix Bars

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A thin layer of buttery cookie topped with gooey caramel and wealthy chocolate ganache, this homemade version from the popular Twix® pubs makes more than enough to feed a crowd!
2 1/3 cups (280 g) all-purpose flour
2 cans (14 oz each) Eagle brand sweetened condensed milk
1/2 cup (100 g) Imperial Sugar Extra Fine Granulated Sugar
1 cup (226 g) unsalted butter, diced
3/4 cup (120 g) dark chocolate chips
1/3 cup weighty cream
Spoon & Sweep technique: Work with a spoon to fill up measuring cup with flour until required amount is obtained. Scooping measuring cup straight into flour bag will solidly pack flour resulting in an excessive amount of flour necessary for recipe.
Preheat oven to 350°F. Series a 13X9" cooking skillet with parchment paper, leaving about 1 inch of paper hanging over sides.
In a mixing up dish, beat softened butter on low rate until fluffy.
Stir in natural powder sugar and beat until just combined.
Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!
With the back of the spoon (or your hands) spread cookie base in prepared ban. Prick it all over with a fork and bake in preheated range for 20 minutes or until company to touch and lightly fantastic brown. Don't overcook it or it'll be very crumbly!
Remove from oven and set aside to great completely.
Make caramel level: In a moderate saucepan, increase condensed milk, sugars and butter. Cook caramel over low warmth until it reaches the boiling point (around 9-10 mins). Once the blend is bubbly, cook for yet another 15-16 minutes constantly stirring as combination will burn off and adhere to the pan quickly. When caramel is done, it will pull itself through the sides of the bowl, they have thickened, and transformed color. Depending on heat source it could take 30-45 minutes of constant stirring and cooking. The blend will need the uniformity/thickness of mayonnaise or dulce de leche.
Pour caramel coating over cookie foundation, making certain it covers entire pan.
Make chocolate ganache: Place chocolate chips within a heatproof dish. Heat large cream until it reaches boiling point and put over chocolate chips. Let sit down for 30 mere seconds and stir to create a smooth chocolate mix. If chocolate isn't melted completely, place it in microwave for 20-30 seconds or together with a skillet with boiling water making sure chocolates bowl does not touch water.
Pour chocolate over caramel layer and spread evenly.
Refrigerate whole pan for 1-2 hours until chocolate is set.
Having a sharp knife, cut into bars. Store in the refrigerator.
IMPERIAL Glucose INSIGHT
Use the best quality chocolate (60-70% cocoa) you could find. The bigger the cocoa percentage, the low the overall sugars content. It is cocoa mass that provides firmness to sauces, ganache etc., while sugar makes it leaner.
To create dessert in same design simply because Twix®, once caramel layer is poured more than cookie base allow it cool completely before reducing into thin, finger-width bars.
Formula developed for Imperial Sugar by Roxana Yawgel in a TrEATS Affair
:: Pittsburgher :: Kirtsy Mills :: sang b :: Janell :: Dernise :: chrystelle Guilbeau :: Deanna B :: Cindy :: Debbie T :: Elizabeth P Floyd :: angelnorwood :: SourAppleIce :: Darold Collins :: a texan :: adina a :: zohra m :: Lisa :: Sandy :: dana h :: Wavey
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