- 140 g Flour
- 60 g Sugar
- 100 g Butter
- 170 g Sugar
- 2 tbs Honey
- 30 g Butter
- 50 ml Heavy Cream
- A pinch of Salt
- 1 tsp Vanilla
- 200 g Chocolate
Sweet layers of shortbread crust, classic caramel sauce and melted chocolate top. Shining result everyone from the family falls in love with. A few stages recipe but definitely one to repeat. Homemade twix – Soo Tasty with Soo Foodies!
- You can certainly shape the dough by hands for better result
- For the caramel stage, in fact we recommend deep saucepan
- Do not overcook the caramel as it will be hard and sticky on teeth and bitter in taste
Melt 100 g butter via bain marie. Take a bowl and combine 60 g sugar, melted butter and flour until soft shortbread. Cover baking tray 15/25 cm wide with baking paper and transfer the dough in. Use fingers to make the layer even. Bake until golden brown (around 30 minutes) in preheated oven at 200 degrees. Leave aside to cool down or put in refrigerator. One hour would be enough.
Prepare the caramel. Take saucepan, turn to medium heat and put 170 g sugar and honey in. Bring the mixture to boiling point and then reduce the heat. Stir carefully until they melt completely and reach copper-like color. Be careful not to burn the caramel as it will taste bitter afterwards. Remove from hot the plate and add 30 g butter and heavy cream /minimum 30%/. Stir carefully but fast. The interaction between hot caramel and butter is an “explosive” one, so pay some extra attention here. Finish with a pinch of salt, vanilla and stir again. Leave aside for 15 minutes to cool down and pour the caramel over the cold crust. Put in refrigerator for 1 hour.