Recipe: Homemade Twix
For the cookie base:
- 2 1/4 cups all-purpose flour
- scant 1/2 cup superfine sugar
- 3/4 cup unsalted butter, softened
For the caramel filling:
- 7 tbsp unsalted butter, diced
- scant 1/2 cup brown sugar
- 14 oz can sweetened condensed milk
For the chocolate topping:
- 4 oz semisweet chocolate
- 4 oz milk chocolate
- 2 oz white chocolate
- Preheat the oven to 350 F. Lightly grease a 13x9in pan (unless it’s non-stick, I guess). Put the flour and superfine sugar in a bowl, and rub in butter with your hands until the mixture resembles fine breadcrumbs. Work with your hands until it becomes a sort of crumbly dough.
- Put the dough in the pan and press it out with your hands to cover the whole thing. Use the back of a spoon to smooth it evenly into the tin. Prick it all over with a fork, and bake for about 20 minutes. Set to cool.
- To make the filling, put the butter, brown sugar, and condensed milk into a pan and heat gently, stirring, until the sugar has dissolved. Stirring constantly, bring to a boil. Reduce the head and simmer for 5-10 minutes, continually stirring. Remove from heat.
- Pour the filling mixture over the cookie base, spread evenly, then leave to cool.
- To make the topping, melt each type of chocolate separately in the microwave. Spoon lines of semisweet and milk chocolate over the set caramel filling.
- Add small spoonful blobs of white chocolate randomly over the top. Use a skewer or chopstick or something to form a marbled effect on the topping. Cool, and cut when the chocolate has completely solidified.