Homemade Giant Twix Bar

Twix is a chocolate bar consisting of a crispy cookie layer topped with soft caramel & coated with milk chocolate.

In today’s post I will show you how to make a Giant Twix Bar at home. Have fun baking!




Cooked/Baked today: Homemade Giant Twix Bar
Difficulty: Medium
Preparation Time: 6 hours (incl. cooling time)
Our Recipe rating:

Ingredients for 1 Homemade Giant Twix Bar:

…for the cookie layer:

• 250 grams flour
• 125 grams cold butter
• 125 grams sugar
• 1 egg
• 1 sachet vanilla sugar
• A pinch of salt

…for the caramel layer:

• 200 grams sugar
• 130 grams dextrose
• 75 milliliters water
• 200 milliliters cream
• 25 grams butter

…more ingredients:

• 450 grams milk chocolate

Required kitchen gadgets, helper & preparations:

• Loaf pan (length ~30cm) for the caramel layer
• Stable and flexible cardboard or plastic plate (dimensions ~ 30cm x 20cm)
• Cling film
• 1 – 2 tablespoons oil to grease the loaf pan
• Large pot for cooking the caramel
• Whisk or spatula to stir the sugar mixture
• Candy thermometer
• Loaf pan (length ~30cm) for the cookie layer
• Baking paper
• Mixing bowl
• Large pot + suitable bowl for the double boiler or use a microwave to melt chocolate
• Spoon
• Knife
• 2 equal high coffee mugs
• Hairdryer
• Wide adhesive tape

Instructions for the Homemade Twix Bar:




…preparations:

First place the stable & flexible plastic plate into the baking pan so that a rounding occurs at the bottom of the mold (as seen here for the giant Duplo bar). Then grease the mold with about 1 tablespoon of oil and line as smooth as possible with a sheet of cling film.

…for the caramel layer:

In a large pot or saucepan combine 200 grams sugar, 130 grams dextrose, 75 milliliters water & 200 milliliters cream & heat up over mediuzm heat while stirring constantly. Once the sugar is completely dissolved & the mixture starts to simmer stop stirring & allow to simmer over medium heat.

Constantly check the caramel’s temperature with a candy thermometer & as soon as the caramel reaches a temperature of 120°C pull the pot from heat. Now add 25 grams butter to the caramel, carefully toss the pot back & forth to melt the butter & then pour the hot caramel into the prepared loaf pan. Allow to cool at room temperature for 1 hour, then for another 2 – 3 hours in the fridge to set completely.

…for the cookie layer:

Preheat the oven to 180°C (top/bottom heat). Line a second loaf pan with parchment paper.



Then in a mixing bowl combine 250 grams flour, 125 grams cold butter (cutted into small pieces), 125 grams sugar, 1 egg, 1 sachet vanilla sugar & a pinch of salt 6 knead together all ingredients with your hands until a smooth dough. If the dough seems to be too sticky simply add a bit more flour (about 15 – 20 grams) & continue kneading.

Transfer the dough to the prepared baking pan, press the dough as even as possible to the bottom of the pan & bake in the preheated oven for about 40 minutes. Then get the loaf pan out of the oven, lift out the cookie & allow to cool.

…for the Twix:

Once the cookie & caramel are cooled completely cut the edges of the biscuit with a knife to the width (in my case 7,5 centimeters) of the caramel layer. Next, line the working top with baking paper & melt 150 grams of milk chocolate over a double boiler or in the microwave.

Pour about 125 grams of melted chocolate onto the baking paper, spread with a spoon until you reach the size of the cookie & the press on the biscuit onto the melted chocolate. Pour the rest of the melted chocolate onto the cookie & “stick” the caramel layer on top, then remove the cling film & allow the chocolate to harden completely.

Cut off the excess chocolate at the bar’s bottom with a knife & with your fingers slightly press down the caramel at the sides to ensure an even transition between caramel and cookie.



Afterwards melt another 300 grams milk chocolate over a double boiler or in the microwave. Line the countertop with a sheet baking paper, centrally place to equal high coffee mugs onto the paper & carefully put the giant Twix bar onto the mugs. Then pour the melted chocolate over the Twix to coat the whole bar with chocolate.

For the typical Twix pattern on the surface tape a hairdryer with wide adhesive tape, so that the air can only escape through a small slit of about 0.5 centimeter. Then “blow-dry” the bar’s top from front to back to form chocolate strips onto the surface.

Finally allow the chocolate to harden, then remove the chocolate tips at the bottom with a knife and serve the giant Twix afterwards.

I wish you lots of fun baking 😉

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):