Copycat Twix Bars

Print this pagePrint this page

how to make floating island cakeAs I most recently have a little time, I had been browsing on the internet the other day. Trying to find new, fascinating thoughts, inspirational dishes that I have never tested before, to astonish my loved ones with. Searching for quite some time but could not find too many interesting things. Just before I wanted to give up on it, I came upon this scrumptious and easy treat by chance. The dessert seemed so scrumptious on its photos, that required immediate action.
It was simple enough to imagine how it's created, its taste and just how much boyfriend will probably want it. Mind you, it is extremely easy to keep happy the man in terms of treats. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the webpage: Ambitiouskitchen and simply used the detailed instuctions that had been combined with impressive shots of the process. It just makes life quite easy. I could suppose it's a slight inconvenience to shoot photographs in the midst of baking in the kitchen as you may will often have gross hands thus i sincerely appreciate the effort and time she devote to make this post .
With that in mind I'm inspired to present my personal formulas similarly. Appreciate your the thought.
I had been tweaking the original formula create it for the taste of my loved ones. I've got to say it turned out an incredible success. They enjoyed the taste, the consistency and enjoyed getting a delicacy such as this during a stressful workweek. They ultimately demanded more, many more. So the next occasion I am not going to make the same miscalculation. I'm likely to twin the quantity .

Please decide on floating island cake a celebrity rating from 1-5 for this recipe.
Use the Save Recipe button below or...
Don't show again
Sign in to price this recipe
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.
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
How did you hear on the subject of us?

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <h2> <h3>
  • Use <!--pagebreak--> to create page breaks.
  • Lines and paragraphs break automatically.

More information about formatting options

This question is for testing whether you are a human visitor and to prevent spam
Enter the code without spaces and pay attention to upper/lower case.