Homemade Twix

Ingredients

For Shortbread:
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour (ap can be substituted)
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)*
For Salted Caramel:
10 Tablespoons butter
2 cups heavy cream
2 teaspoons vanilla
1/2 teaspoon kosher salt
3 cups sugar
1/2 cup light corn syrup or honey
1/2 cup water
For Chocolate Topping:
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
2 tablespoons butter (this can be omitted- topping will be harder)
sea salt for sprinkling

Instructions

Shortbread:

Preheat the oven to 350F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.

In a large bowl cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.

In a large bowl cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.

Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

Salted caramel:

Melt the butter in a saucepan. Add the heavy cream, vanilla and salt. Bring the mixture to a boil, stirring frequently, and take off the heat. Set aside.

In a large saucepan, mix together the sugar, corn syrup, and water. Boil on the stove over medium-high heat. Do not stir.

Boil until the sugar turns a light golden color.

Add the heavy cream mixture. It will bubble and boil. You can stir at this point and let it cook until it reaches 248 degrees or the soft ball stage

Pour the mixture into the shortbread pan.

Topping:

Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.

Cut into desired shape and size.

Eat and swoon.

Notes: *Can be omitted, but gives a nice crispness.
Course: Dessert
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2010-12-12 13:01:41