Recipe: Salted Caramel Twix Bars
3 packs of shortbread fingers
1 cup double cream
4 tbsp unsalted butter
¾ tsp sea salt
1½ cups dark brown sugar
¼ cup honey
¼ cup water
1 tsp vanilla extract
280g milk chocolate, chopped
1 tbsp coconut oil
1 Line a 20cm x 20cm baking dish with parchment, using a large enough sheet so that some excess paper hangs over the edges. Spray the parchment and the sides of the pan with non-stick spray.
2 Spread the shortbread fingers in an even layer in a prepared pan, nestling them as close together as possible. Set aside.
3 Set a saucepan over a medium heat. Warm the cream, butter, and salt until the butter is completely melted. Remove from the heat, but keep the pan close by.
4 In a separate larger saucepan, combine the sugar, honey, and water.
5 Stir until the sugar is evenly moistened and has formed a thick paste.
6 Scrape down the sides of the pan with a damp spatula so there are no sugar crystals above the surface of the sugar mixture. Do not stir the sugar after this point. Place the pan over a medium heat and allow the mixture to come to the boil.
7 Watch closely. At first you will see tiny bubbles forming around the edge of the pan, which will gradually move inwards before the mixture comes to a rapid boil. Once the mixture darkens and begins to smell like caramel, keep a very close eye on it. Take the pan off the heat 30 seconds after it darkens into a deep amber colour.
8 Slowly pour the warm cream and butter mixture into the sugar syrup while whisking the sugar syrup gently. The sugar syrup will bubble up and triple in size. Continue whisking until all the milk and butter mixture has been added.
9 Return the pan to a medium heat and once again allow the caramel come to a boil without stirring. It will eventually darken to a reddish-brown caramel colour. Once the pan is removed from the heat, quickly whisk in the vanilla.
10 Pour the caramel sauce into the prepared pan, being sure it covers all of the shortbread cookies, and spreading quickly if need be.
11 Let the caramel set. Set the caramel pan somewhere cool for at least four hours or overnight.
12 When the caramel has set, lift the hardened mixture out of the pan by the parchment paper flaps and onto a cutting board. Flip the cookie caramel combination over, so the cookies are face up. This makes it easier to cut into perfect bars. Cut along the edges of each cookie with a very sharp knife. If the caramels stick to your knife, spray your knife with non-stick cooking spray. Place the cut cookies onto a cooling rack and set aside.
13 Melt the chocolate and oil in a large bowl in the microwave in 30-second bursts, until the chocolate can be whisked to a completely smooth consistency. Allow to cool for 2 minutes and then whisk again, just to be sure it’s still smooth.
14 Place one cookie on a fork, then submerge it into the melted chocolate, keeping it under until it’s completely coated. Transfer to parchment paper, and continue process until all bars have been dunked. Place the chocolate-coated bars in a cool area to set.