Copycat Twix Bars from Janelle Challis's blog

As I lately have a little time, I had been surfing on the internet a few days ago. Looking to find new, challenging thoughts, inspiring dishes that I have never used before, to impress my family with. Searching for a while yet could not discover any interesting things. Just before I thought to give up on it, I came across this tempting and simple dessert simply by chance. It seemed so yummy on its photos, that required prompt actions.
It had been easy to imagine the way it's made, its taste and just how much my husband is going to like it. Mind you, it is quite easy to impress the man when it comes to treats. Anyways, I got into the site: Ambitiouskitchen and then followed the simple instuctions that were coupled with wonderful photographs of the procedure. It really makes life much simpler. I could suppose it is a slight effort to shoot pics in the midst of cooking in the kitchen as you may usually have gross hands so that i genuinely appreciate the hard work she put in to build this blogpost and recipe easily implemented.
With that in mind I am empowered presenting my own recipes similarly. Many thanks the concept.
I had been tweaking the original formula to make it for the taste of my loved ones. I can say it absolutely was an incredible success. They enjoyed the flavor, the overall look and loved having a delicacy like this during a busy workweek. They ultimately requested even more, a lot more. Hence next time I'm not going to commit the same miscalculation. I am going to double the quantity .

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A thin layer of buttery cookie topped with gooey caramel and rich delicious chocolate ganache, this homemade version from the well known Twix® bars makes 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 free lemonade 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: Use a spoon to fill up measuring glass with flour until required amount is obtained. Scooping measuring cup straight into flour handbag will tightly pack flour resulting in too much flour necessary for recipe.
Preheat oven to 350°F. Range a 13X9" baking pan with parchment paper, leaving about 1 in . of paper hanging over sides.
In a mixing dish, beat softened butter on low speed until fluffy.
Stir in natural powder sugar and defeat until just combined.
Softly, 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 fingers) spread cookie base in ready ban. Prick everything over with a fork and bake in preheated range for 20 mins or until firm to contact and lightly fantastic brownish. Don't overcook it or it'll be very crumbly!
Remove from oven and set aside to cool completely.
Make caramel layer: In a moderate saucepan, put condensed milk, sugars and butter. Cook caramel over low temperature until it reaches the boiling point (approximately 9-10 moments). Once the mixture is bubbly, make for an additional 15-16 minutes constantly stirring as mixture will burn and stick to the skillet easily. When caramel is done, it will draw itself from your sides from the bowl, they have thickened, and transformed color. Based on heat source it might take 30-45 mins of constant stirring and cooking. The mixture needs to have the consistency/width of mayonnaise or dulce de leche.
Pour caramel layer over cookie bottom, making sure it covers entire pan.
Make chocolate ganache: Place chocolate chips inside a heatproof dish. Heat heavy cream until it gets to boiling stage and pour over chocolate potato chips. Let sit for 30 secs and stir to create a smooth chocolate blend. If chocolate isn't melted completely, place it in microwave for 20-30 mere seconds or on top of a skillet with boiling water making sure chocolates dish does not touch water.
Pour chocolate more than caramel layer and spread evenly.
Refrigerate entire pan for 1-2 hours until chocolate is defined.
With a sharp knife, cut into bars. Shop in the refrigerator.
Use the best value chocolates (60-70% cocoa) you could find. The higher the cocoa percentage, the low the overall glucose content. It is cocoa mass that provides firmness to sauces, ganache etc., while sugar makes it thinner.
To create dessert in same design as Twix®, once caramel layer is poured over cookie base let it cool completely just before trimming into thin, finger-width pubs.
Recipe developed for Imperial Sugars by Roxana Yawgel in a TrEATS Affair
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By Janelle Challis
Added May 23 '17



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