Faux Twix

Faux Twix (text)So here’s the thing. I made twix bars..sort of. I have been wanting to try homemade twix for quite a while now, and, as you probably know, there are quite a few versions out there. Healthy versions, easy 3-step versions, etc. I ended up just researching* shortbread from scratch, whipping some up, and adding caramel and chocolate ganache.

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It turned out pretty nice. And by nice I mean awesome, naturally.

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Because this was an experiment, there were, of course, some issues. Firstly, there was too much shortbread for which there weren’t the other components. Therefore, I dialed down the quantities of each ingredient in the shortbread recipe. Secondly, the caramel was a little gritty. This is easily solved by not whisking to much or too hard during the first step on the stove.  The real challenge with candy-making is not to be intimidated. Three component recipes are not scary (okay, maybe they can be a bit), and they are not always difficult. Trust me, it’s worth it.

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Faux Twix


Shortbread crust:

1/2 c. (1 stick) butter

1 c. flour

100 g. powdered sugar

1 t. baking powder


187 g. granulated sugar

2 t. salt

15 g. corn syrup

6 T. (3/4 stick) butter

1/4 c. cream

Chocolate Ganache Topping:

200 g. chocolate chips

2/3 c. heavy cream


For crust:

Brown butter. This is easily done in the microwave for about 4 minutes, just until it turns nutty brown and gives off an heavenly aroma. Set aside until cooled. Meanwhile, whisk together flour, powdered sugar, and baking powder. Add to butter and mix until a crumbly dough forms. Press into mini muffin pans or silicone square molds. Bake at 350 until golden brown (about 6-8 minutes). Set aside until cool.

For caramel:

Melt sugar, with salt and corn syrup, in a medium pan until amber-colored. Shake the pan to move the sugar around. (you can stir it or whisk it, but this increases the risk of grittiness). Once sugar has reached an amber color and has become liquid, immediately remove from the heat and add butter all at once, whisking constantly. Add the cream and whisk until smooth. Set aside.

For topping: heat cream until just below boiling. Pour over chocolate chips and let sit for a couple minutes. Whisk until gloriously glossy.


Pour caramel over crust, add chocolate on top. Let cool until set, store in freezer or fridge. That wasn’t so bad!

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*The sprinkle of sage: Add a little British to your elocution by pronouncing research as reSEARCH


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