Millionaire Bars (Homemade Twix Bars)

You’re getting a post a day early, in preparation for the weekend. For those of you waiting to have treats until after Lent, well, I think this should be one of your first to have. When I made my list of goals for the coming year of blogging, I never realized that I would knock so many items off so quickly! This recipe handles the “Homemade Twix Bar” item. I might make another version of these, but these were very good! The bars satisfy both sweet and salty, which helps with you not needing as many…maybe?!

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I changed the recipe a bit from the book I used because it had a LOT of butter, no salt (but lots of sugar!), and it was all in grams. So, to help out those who do not wish to weigh the ingredients, I am providing the amounts in cups, based off of my scale. The only weird one was for the semolina flour, so I included the weight as well. If you do not want to buy semolina flour, you could try using regular flour instead, or make a different shortbread base and cover it with the caramel and chocolate as you see below.

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Directions for Millionaire Bars (Homemade Twix Bars)

Adapted from British Baking

Shortbread

  • 1.5 sticks butter, softened
  • ½ cup sugar
  • Pinch of salt
  • 1.5 cups all-purpose flour
  • 5/8 cup (100 g) semolina flour
  • ½ teaspoon vanilla

Preheat the oven to 350 degrees F. Line with foil and lightly butter a 9 x 13 inch baking pan.

This was my first time using semolina flour.

This was my first time using semolina flour.

Use a food processor or mixer to blend all of the ingredients together. Once it is a smooth dough, press it into the bottom of the pan.

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Prick all over with a fork. Bake for about 20 minutes until it is lightly browned. Let it cool fully while you prepare the caramel layer.

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Caramel Layer

  • 2 sticks butter, diced
  • 14 ounces sweetened condensed milk
  • 2/3 cup sugar
  • 3 Tablespoons golden syrup (or corn syrup if that’s all you have)

Combine all of the ingredients in a medium saucepan (it will expand when hot, so do not try to use a small saucepan). Stir over medium low heat until the butter is melted and it begins to simmer. Allow it to simmer for about 20-30 minutes until the mixture thickens. Whisking works better as it simmers, so be sure to whisk constantly.

The center picture is the finished version. Start a the left corner and go clockwise for all of the stages.

The center picture is the finished version. Start a the left corner and go clockwise for all of the stages.

Once it looks like caramel, pour it over the shortbread in an even layer. Allow it to cool completely before starting the chocolate layer.

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Chocolate Layer

  • 2 cups chocolate chips, or chopped chocolate
  • 1.5 cups heavy cream (I used about 1 cup, then added enough milk to help)
  • Salt for the top (optional)

Melt the chocolate and cream together, then pour it on top of the caramel layer.

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Sprinkle the top with salt (you can wait until the chocolate has cooled a bit first to better see the salt, otherwise it settles into the melted chocolate). 

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Refrigerate for a couple hours until set, then cut into bars.

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Directions for Millionaire Bars (Homemade Twix Bars)  (without pictures)

Adapted from British Baking

Shortbread

  • 1.5 sticks butter, softened
  • ½ cup sugar
  • Pinch of salt
  • 1.5 cups all-purpose flour
  • 5/8 cup (100 g) semolina flour
  • ½ teaspoon vanilla

Preheat the oven to 350 degrees F. Line with foil and lightly butter a 9 x 13 inch baking pan. Use a food processor or mixer to blend all of the ingredients together. Once it is a smooth dough, press it into the bottom of the pan. Prick all over with a fork. Bake for about 20 minutes until it is lightly browned. Let it cool fully while you prepare the caramel layer.

Caramel Layer

  • 2 sticks butter, diced
  • 14 ounces sweetened condensed milk
  • 2/3 cup sugar
  • 3 Tablespoons golden syrup (or corn syrup if that’s all you have)

Combine all of the ingredients in a medium saucepan (it will expand when hot, so do not try to use a small saucepan). Stir over medium low heat until the butter is melted and it begins to simmer. Allow it to simmer for about 20-30 minutes until the mixture thickens. Whisking works better as it simmers, so be sure to whisk constantly. Once it looks like caramel, pour it over the shortbread in an even layer. Allow it to cool completely before starting the chocolate layer.

Chocolate Layer

  • 2 cups chocolate chips, or chopped chocolate
  • 1.5 cups heavy cream (I used about 1 cup, then added enough milk to help)
  • Salt for the top (optional)

Melt the chocolate and cream together, then pour it on top of the caramel layer. Sprinkle the top with salt (you can wait until the chocolate has cooled a bit first to better see the salt, otherwise it settles into the melted chocolate). Refrigerate for a couple hours until set, then cut into bars.

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7 thoughts on “Millionaire Bars (Homemade Twix Bars)

  1. Pingback: Topic-Changing-Thursdays It’s Been 1 Year!? | fudgingahead

  2. How cool that this met one of your goals! I loved these and was happy you were trying out Peyton & Byrne! I didn’t even think, they are like Twix bars… no wonder they’re so good 😀

  3. I’ve been kind of obsessed with caramel lately. I find homemade candy bars so intriguing because the store bought stuff often has so much garbage in it. This would not last a day in my house :/

    • I think this would be a fairly simple recipe. You would just have to use corn syrup in place of the golden syrup, and to be honest, I think regular flour would be fine…that makes it a much easier to assemble dessert! 🙂

  4. I had this on my list of things to bake for a while but it’s so rich, I keep thinking I need a big crowd for it! I think I saw a recipe in one of the Baked cookbooks and I’d had luck with a few of their recipes (the PB krispy bar is really good and easy). Your bars look luscious! And they do look like Twix, one of my favorite choc bars growing up when I got to the States (though caramel is not my favorite thing – go figure!).

    • The bars keep for a while in the fridge–we had them for maybe a week or longer and I think they were still good. So, don’t be afraid 🙂

      I don’t like caramel as much unless it’s with something else like chocolate.

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