Everyone knows “Twix” only as a candy bar, packaged & in a pack of two. In today’s post I will show you a sheet baking variant of this. Crispy biscuit, caramel & milk chocolate layered on top of each other & combined on a tray.
The recipe is super simple & does not require a sugar thermometer, as the caramel is not cooked, but only caramel sweets are melted with a little bit cream. Have fun baking!
Cooked/Baked today: Twix Sheet Cake
Difficulty: Easy – Medium
Preparation Time: 60 minutes (incl cooling time)
Category: Baking Recipes, Cake & Cookie Recipes, Sheet Cakes
Our Recipe rating:
Twix Sheet Cake
Twix Sheet Cake
Ingredients for 1 small baking sheet:
…for the shortcrust:
- 250 grams flour
- 125 grams cold butter
- 125 grams sugar
- 1 egg
- 1 sachet vanilla sugar
- ½ sachet baking powder
- A pinch of salt
…other ingredients:
- 400 grams soft butterscotch candies
- 100 milliliters cream
- 50 grams butter
- 200 grams milk chocolate
Required kitchen gadgets, helper & preparations:
- 1 small baking tray (Dimensions 35cm x 20cm)
- Baking paper
- Mixing bowl
- Small saucepan to melt the butterscotch candies
- Whisk
- Pot + suitable bowl for the double boiler or microwave to melt the chocolate
- Brush
- Knife
Instructions:
…for the shortcrust:
Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper. Cut butter into small pieces and then give butter along with 250 grams flour, 125 grams sugar, 1 egg, 1 sachet vanilla sugar, ½ sachet baking powder and a pinch of salt into a mixing bowl.
Mix all ingredients with your hands for about 4 – 5 minutes to form a smooth dough. After that transfer the shortcrust to the prepared baking sheet and line it evenly with the pastry. Then bake the in a preheated oven for about 15 – 20 minutes until golden brown, remove from the oven and allow cool.
…for the caramel layer:
Give 400 grams of soft butterscotch candies together with 100 milliliters of cream & 50 grams of butter into a saucepan & heat up over low to medium heat.
Melt the caramel candies while stirring constantly, then pull the saucepan from heat and allow to cool for about 5 minutes at room temperature. Pour the melted caramel onto the baked shortcrust and spread evenly, then allow to cool or harden for about 30 – 45 minutes.
…for the chocolate layer:
Melt the chocolate over a double boiler (or microwave), then pour onto the caramel layer and spread evenly with a brush. Allow the chocolate to harden completely, then use a knife to cut the cake into squares and serve it. Have fun baking!
Video Tutorial:
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):