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Tag: twix biscuit

  • Homemade Twix Bars

    Homemade Twix Bars

    If you’re a chocolate lover You won’t be able to resist these Homemade Twix bars, they’re rich, and chocolatey, with a thick buttery crust topped with chewy caramel and a thick chocolate topping. Simply amazing and quite addictive.

    Homemade Twix Bars

    Ingredients

    Makes about 18 bars
    Crust
    1/2 cup (113g) butter, room temperature
    2 tbsp (30g) sugar
    1 1/4 cup (160g) all-purpose flour
    Pinch of salt
    Caramel
    1 can (14oz -397g) sweetened condensed milk
    3 tbsp (45g) butter
    1/4 cup (50g) brown sugar
    1/2 tsp (3g) salt
    1 tsp (5g) vanilla extract
    Chocolate Topping
    7 oz (200g) dark or milk chocolate
    2 tbsp (28g) butter

     

    1. Preheat oven to 350F (180C).

    2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges overhang to make it easy to lift it up once it’s set.

    3. Prepare the crust. In a large bowl cream together the butter, sugar and salt until light and fluffy.

    4. Sift the flour and incorporate into the butter mixture until crumbly and mixture holds together when squeezed.

    5. Press into the bottom of the pan using the back of a spoon and bake for 20 minutes. Remove from the oven and allow to cool slightly.

    6. Make the caramel. Place all the ingredients into a saucepan and place over low-medium heat, stirring continuously. Bring to a boil and continue cooking for 5 minutes more stirring continuously. . Pour over the crust and bake for 12 -15 minutes at 350F (180C).Let it cool slightly.

    7. Melt the chocolate with butter over bain-marie. Spread melted chocolate on top of the caramel.

    8. Refrigerate for about 30 minutes or until chocolate is set.

  • No-Bake Chocolate Biscuit Cake Recipe

    No-Bake Chocolate Biscuit Cake Recipe

    No – baked Chocolate Cookies, associated with the childhood of many people, with many different shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.

    No-Bake Chocolate Biscuit Cake Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 10 servings

    28 oz (800g) digestive biscuits, tea biscuits
    1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped

    Chocolate Syrup
    1 cup (200g) sugar
    1/2 cup (60g) unsweetened cocoa powder
    1 cup (240 ml) water
    2/3 cup (150g) butter
    1 tsp vanilla extract

    Chocolate Ganache
    1/2 cup (120 g) whipping cream (35% fat)
    4 oz (120g) bittersweet chocolate, chopped

    1. Break the biscuits (cookies) into small pieces into a large bowl.
    2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
    3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
    4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
    5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
    6. Press well using the back of the spoon or an offset spatula.
    7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
    8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
    9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
    10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
    11. Decorate with toasted nuts if desired, cut into slices and serve.