Homemade Dulce de Leche Twix Bars {Shortbread + Caramel + Chocolate}

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Sliced homemade grown up Twix bars on white tray.


These do-it-yourself dulce de leche Twix bars are the last word mixture of a buttery shortbread crust, fast and simple do-it-yourself dulce de leche caramel, and chocolate topping. Holy moly, they’re wonderful.

Sliced homemade grown up Twix bars on white tray.

Just a couple of days away from the top of vacation baking season and I’m posting this recipe. What on earth am I considering? I imply, most of you in all probability have already got your vacation baking spreadsheets typed up, double checked, and principally executed. Go you.

I’m happy with you. Very proud.

But I wouldn’t be ok with myself as your digital buddy and best-recipe giver if I didn’t share this do-it-yourself dulce de leche Twix bars recipe. Even this late within the baking season. I’ve undoubtedly saved one of the best for final, as a result of I feel this in all probability qualifies as one of the best factor I’ve made all 12 months (heaps and plenty of shut seconds, but when I had to decide on…).

Three homemade grown up Twix bars stacked on each other

The excellent combo

I could be slightly biased. After all, the traditional Twix mixture: shortbread + caramel + chocolate is one among my favorites ever. Ever ever. 

Do you keep in mind 4 years in the past after I did the identical factor I’m doing immediately and posted these Twixster shortbread cookies declaring them one among my favourite cookies of all time? You trustworthy followers shouldn’t be too stunned, proper? My opinion of this stellar combo nonetheless hasn’t modified. I really like these cookies and make them EVERY December (and May, and possibly July, too). 

These divine dulce de leche bars are like these cookies – simply in bar kind. With a couple of little tweaks right here and there.

And oh my goodness, they’re insane and wonderful and life altering and all the opposite superlatives you wish to throw in there despite the fact that folks will roll their eyes at you and me. It’s the reality. And I all the time stand by the reality. (Especially on the subject of shortbread and caramel.)

The bars begin with a easy however crucial shortbread crust. 

Ingredients in glass bowl to make shortbread crust

Shortbread Crust + Flour Options

And after I say easy, I imply easy. 

  • butter (I take advantage of salted, all the time)
  • brown sugar
  • almond flour
  • all-purpose flour

The almond flour provides a improbable depth of taste that all-purpose flour simply can’t attain. AND, it undoubtedly provides to the proper crumbly, however not too crumbly, texture. 

I don’t suppose I’ll ever make a shortbread crust with no little little bit of almond flour thrown into the combination. It’s pleasant. 

My strive at utilizing 100% almond flour wasn’t as yummy as utilizing a combo of almond flour and all-purpose. But if you’re eager to make a gluten-free possibility, I feel the almond flour is unquestionably satisfactory! 

Making shortbread crust with almond flour and all-purpose flour

The crust goes to be very crumbly after being blended. Don’t panic! It’ll look far more crumbly if utilizing a handheld mixer vs a stand mixer.

Although it appears to be like sandy, in the event you seize a handful, it ought to clump collectively. 

Press that delightfully fantastic buttery shortbready combination into the underside of a 9×13-inch pan. I take advantage of metallic pans for baking. I just like the straight sides and even baking potential. If you utilize a glass pan, you’ll in all probability wish to lower the oven temp by 25 levels. 

Bake the shortbread crust till set and the perimeters are frivolously golden. Don’t overbake. Don’t underbake. Haha. Good luck. (Just kidding, it’s not laborious, 13-15 minutes and also you’ll be good to go.)

Pressing shortbread crust into 9X13-inch pan, unbaked and baked

Homemade Dulce de leche

Or, caramel. You can name it what you want; I’m positive I’ll get corrected within the feedback (wink, wink), but it surely actually is a ravishing mixture of each.

Because the combination makes use of a can of sweetened condensed milk, it undoubtedly has a dulce de leche vibe and taste, though the feel is extra chewy and caramel-like than usually gentle and creamy dulce de leche.

While the crust cools, you get the fortunate job of creating this tremendous straightforward do-it-yourself dulce de leche/caramel! You don’t even want a sweet thermometer. 

Adding sweetened condensed milk, butter and sugar

The solely trick is to stir continually over reasonable warmth. 

Once you see bubbles pop on the floor and the combination involves a delicate boil, set the timer for 10 minutes. In that point, the colour will darken into a beautiful golden brown but it surely stays fairly mild general. If you need extra chewiness, cook dinner it a couple of minutes longer. 

Making homemade caramel or dulce de leche

Off the warmth, stir within the vanilla.

Stirring vanilla into homemade caramel

And then instantly pour the nice and cozy caramel over the cooled shortbread crust and unfold into an excellent layer. 

Refrigerate the crust till the caramel is cooled and set, about 30 minutes. What you select to do with the caramel remnants left within the pan is as much as you. #nojudging

Pouring homemade caramel on top of shortbread crust

Caramel on top of shortbread crust

Chocolate Ganache: A 2-Ingredient Wonder

While the caramel is cooling, it’s time for the ganache. Or in different phrases: one of the vital divine issues on the planet. 

I really like ganache a lot. I really like saying it. I really like making it. I really like digging in with a spoon. 

For this recipe, we’re utilizing 1 1/2 cups chocolate chips or chopped chocolate (bittersweet, semisweet, or a combo – or mess around with utilizing milk chocolate) and 1 cup heavy cream. 

Place the chocolate in a bowl, warmth the cream to simply under a simmer after which pour over the chocolate and let sit. As you begin mixing the ganache, it’ll look grainy and peculiar. And if it’s your first time making ganache, you may panic and suppose: it’s ruined!

It’s not ruined, I promise. As lengthy because the cream is heat sufficient and the chocolate absolutely melted, it’s going to come collectively. Just hold mixing! 

Making chocolate ganache

Before you realize it, the ganache might be shiny and silky and superb. 

This makes a fairly substantial layer of chocolate on high of the shortbread and caramel. It’s excellent, for my part. But you can undoubtedly lower the portions slightly if you need a much less hefty quantity of chocolate. I imply, I suppose we will nonetheless be pals in the event you do this. 

What sort of chocolate is greatest for melting?

I all the time use Guittard or Ghirardelli manufacturers when melting chocolate chips. The taste and texture are spot on. 

You may also use chopped chocolate (any model that you simply actually love the style of in the event you take a nibble) or your favourite model of chocolate chips. No have to be fussy, simply needless to say some manufacturers of chocolate chips don’t soften nicely and should have added elements that have an effect on taste or style. 

Glass bowl of chocolate ganache

Before all is misplaced and the chocolate ganache is smothered in between graham crackers or eaten straight from the bowl, pour the magical combination on high of the set caramel. 

Pouring chocolate ganache on top of caramel

Spread the ganache into an excellent layer and refrigerate till set. 

If you wish to sprinkle a small quantity of fantastic sea salt on high, you are able to do it now or wait till the chocolate has firmed up slightly bit. 

9X13-inch pan of Twix bars with caramel and chocolate spread on top

How to chop clear slices

To reduce neat, even slices, first, let the bars sit at room temperature for 15 minutes or so to ensure that the caramel to melt a bit. Then, run a pointy knife underneath sizzling water and wipe dry. Slice the bars, repeating the recent water step as wanted. 

You can reduce the bars into skinny rectangles or squares. Even triangles or hexagons could be acceptable. It actually doesn’t matter as a result of they are going to be inhaled inside minutes. 

While the bars do have to be saved within the fridge if not served inside an hour or so, I like them greatest one step above room temperature. Not chilly. But not heat. Because the topping is simply chocolate ganache, it’s going to soften because the bars sit out of the fridge. That’s okay.

They nonetheless might be served off a tray to be picked up and eaten. There could be some chocolate lingering on the ol’ fingers, however that by no means harm anybody. You may also serve them plated with a fork if you wish to go that route, however a small serving goes a great distance. 

They are unapologetically wealthy and decadent.

Two homemade grown up Twix bars on white tray.

If you’re searching for a showstopper dessert for a vacation meal or so as to add to a lineup of finger meals and desserts, these do-it-yourself dulce de leche Twix bars needs to be high of the listing. 

My brother launched me to the recipe months in the past (and to the wonderful Dandelion chocolate cookbook {aff. hyperlink} they originate from); he and I’ve each made them quite a few instances. And though we’re each vulnerable to hyperbolic exclamations at instances (runs within the household), he and I each sincerely and solemnly agree they’re undoubtedly probably the greatest desserts of all time. 

I can’t wait so that you can expertise the deliciousness of those surprisingly easy little caramel shortbread bars. I can now relaxation straightforward and benefit from the holidays. My work right here is finished.

Three homemade grown up Twix bars on each other with bite taken out

One Year Ago: Gingerbread Cookie Butter Oatmeal Cookies
Two Years Ago: Cheesy Hash Brown + Egg Breakfast Casserole {Make-Aheadable}
Three Years Ago: Flaky Buttermilk Biscuit Cinnamon Rolls {No Yeast, No Rising}
Four Years Ago: Soft Eggnog Sugar Cookies with Whipped Eggnog Frosting
Five Years Ago: Amazing Scottish Shortbread
Six Years Ago: Orange Zested Cranberry White Chocolate Bliss Bars {A Slightly Lighter Version}
Seven Years Ago: Rock Salt Roast Chicken {Basically The Best Roast Chicken Ever}
Eight Years Ago: Buffalo Chicken Bites

Yield: 9X13-inch pan of bars

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: Three hours

Total Time: Three hours 55 minutes

Homemade Dulce de Leche Twix Bars

Ingredients

Shortbread Crust:

  • 10 tablespoons (5 ounces) butter, room temperature (I take advantage of salted butter)
  • 2/Three cup (5 ounces) packed mild brown sugar
  • 1 cup (four ounces) almond flour
  • 1 1/2 cups (7.5 ounces) all-purpose flour
  • 1/2 teaspoon salt (I take advantage of coarse, kosher salt)

Dulce de Leche/Caramel Layer:

  • 10 tablespoons (5 ounces) butter (I take advantage of salted butter)
  • 1/2 cup (3.75 ounces) granulated sugar
  • 1/Three cup mild corn syrup
  • 14-ounce can sweetened condensed milk
  • 1/four teaspoon salt (I consumer coarse, kosher salt)
  • 1 teaspoon vanilla extract

Chocolate Ganache:

  • 1 1/2 cups (9 ounces) good-quality chocolate chips or chopped chocolate (see word)
  • 1 cup heavy cream
  • Fine sea salt for the highest, optionally available

Instructions

  1. Preheat the oven to 350 levels F. Lightly grease a 9X13-inch metallic baking pan with cooking spray (or line with parchment). I have not tried making these in a glass pan – if doing so, lower the oven temp to 325 levels. Set the pan apart.
  2. For the crust, mix all of the crust elements in a bowl and blend with a handheld or electrical stand mixer till evenly mixed and no streaks of flour or butter stay, 1-2 minutes. Press the dough evenly within the backside of the ready pan. Bake for 13-15 minutes till frivolously golden across the edges. Let cool whereas making the caramel.
  3. For the dulce de leche layer, in a medium pot, mix the all the caramel elements besides the vanilla and warmth over medium or medium-low warmth, stirring continually with a rubber spatula. Bring the combination to a delicate boil, scraping the underside of the pot repeatedly, and cook dinner for 10 minutes till it modifications to a lightweight golden brown coloration (do not overcook! if the colour is altering rapidly, do not cook dinner for the complete 10 minutes – I hold my warmth moderated fairly low, in case your warmth is increased, the caramel could cook dinner sooner). Moderate the warmth, particularly if it begins to burn on the underside. Off the warmth, stir within the vanilla and instantly pour the caramel over the shortbread crust and unfold evenly.
  4. Refrigerate the bars till the caramel is cooled and set, about 30-45 minutes.
  5. For the chocolate ganache, place the chocolate chips or chopped chocolate in a medium bowl. Heat the cream to simply under a simmer and pour over the chocolate. Let sit for 1-2 minutes. Stir or whisk till the chocolate chips soften and change into easy. The combination will go from wanting grainy to easy and shiny. Spread the ganache over the set caramel layer. Sprinkle with sea salt, if desired. Refrigerate till the chocolate layer is about, about an hour.
  6. Cut into slices or squares. To reduce neatly, run a pointy knife or bench knife underneath sizzling water, wipe dry and slice (repeating as needed and wiping the knife clear, if wanted). If the bars have been refrigerated for some time, allow them to sit at room temperature for 15 minutes or so to make chopping simpler. Refrigerate bars if not serving them inside a few hours.

Notes

Flour: You can experiment utilizing hazelnut flour for a part of the all-purpose flour in the event you like (and if you could find it). You may also strive utilizing 100% almond flour (as an alternative of half all-purpose) – after I tried that the crust was extra dense and fewer mild and tender, however undoubtedly value extra of a strive for a gluten-free possibility. I’ve not tried this recipe with 100% all-purpose flour – I feel the crust might be fairly a bit extra dense, however if you wish to strive it, I’d counsel measuring with a lightweight hand or lowering the general flour quantity by 1/four cup. UPDATE: somebody urged utilizing a little bit of cornstarch if utilizing all-purpose flour for a young texture; nice concept. I’d counsel changing 1/four cup flour with 1/four cup cornstarch.

Chocolate: I take advantage of bittersweet or semisweet chocolate chips (Guittard or Ghirardelli). You can experiment with milk chocolate (I have not tried it myself). As written, this makes a really substantial layer of chocolate (completely my model). You can reduce it down, if you would like the chocolate to be extra of an afterthought subsequent to the caramel and shortbread.

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Recipe Source: tailored from the Dandelion Chocolate Cookbook {aff. hyperlink}

Disclaimer: I’m a participant within the Amazon Services LLC Associates Program, an affiliate promoting program designed to offer a way for me to earn charges by linking to Amazon.com and affiliated websites. As an Amazon Associate I earn from qualifying purchases.

Posted on December 18, 2019 by Mel



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