Recipes Using Twix Candy Bars Food

TWIX LOVER'S CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray.
• Prepare the cake according to the package directions and bake in the prepared pan until a toothpick inserted in the center comes out clean, about 35 minutes. Let cool for 10 minutes in the pan, release the clasp on the collar and remove the cake to a cooling rack to cool completely, about 1 hour. Cut the cake in half horizontally so you have two 9-inch round cakes. Place the bottom half back in the springform pan and close the clasp on the collar. Wrap the other half in plastic wrap and set aside to use later.
• Meanwhile, make the mousse: Add the gelatin to a small bowl. Stir in 1/4 cup warm water and let sit for 5 minutes. Whisk the sugar, egg yolks and 1/2 cup heavy cream in a large heatproof bowl set over a pot of simmering water (do not let the bowl touch the water). Cook, whisking constantly, until pale yellow and thickened, 6 to 8 minutes. Add the gelatin and whisk until completely dissolved. Add 1 cup chocolate chips and whisk until melted. Remove the pan from the heat.
• Beat 1 cup heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Fold into the chocolate mixture and pour over the top of the cake in the springform pan. Refrigerate until the mousse is set, 2 hours and up to overnight.
• Microwave the remaining 1/4 cup heavy cream in a small microwave-safe bowl until hot and bubbling, 1 minute 30 seconds. Place the remaining 3/4 cup chocolate chips in a medium heatproof bowl and pour the hot cream over the top. Let sit for 5 minutes, then stir until smooth. Reserve 1/4 cup of the ganache and pour the rest over the top of the mousse. Smooth out with a silicone spatula and refrigerate until hardened, about 15 minutes. Top with the second cake.
• Cut 1 inch off each Twix bar, then cut the 1-inch pieces in half crosswise and set aside. Remove the cake from the pan and place on a cake stand or plate. Re-melt the reserved ganache in 30-second intervals in the microwave if needed (you want it to be thick and spreadable). Spread the backs of the large Twix pieces with 2 tablespoons of the ganache and attach them around the outside of the cake like a fence. Drizzle the remaining 2 tablespoons ganache over the tops of the Twix pieces on the cake. Refrigerate until the ganache is hard and the bars are set, about 15 minutes.
• Spread the dulce de leche on top of the cake and arrange the shortbread and remaining Twix pieces in a bulls-eye pattern. Refrigerate until ready to serve.

TWIX BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 9 inch pan with cooking spray.
• In a small bowl, mix together sugar and flour, and cut the 2/3 cup butter in with a butter knife. Keep cutting it in the mixture until it has formed evenly-sized crumbs.
• Press the mixture into the bottom of the prepared pan, and bake for 20 minutes - until the edges start to turn a golden brown.
• Remove from oven and let it cool completely.
• In a sauce pan over medium heat, combine the 1/2 cup butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil, stirring constantly (you don't want the mixture to burn, so keep stirring). Continue stirring for 5 more minutes, then remove from heat and stir for an additional 2-3 minutes.
• Pour the caramel mixture over the shortbread crust. Let it cool (I sped up this process by placing it in the fridge) until the caramel mixture starts to firm.
• In a microwave safe bowl, mix together the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.
• Pour chocolate over top the caramel layer and let it cool.
• Once the chocolate has hardened, cut into squares with a warm knife (that will make them cut cleaner).

TWIX STYLE CANDY BAR

Steps:

• Lay shortbread cookies out on a sheet pan or plate.
• Unwrap caramel cube candies and place them in a microwave safe bowl with the milk. Microwave the caramels for about one minute, stir them, then continue microwaving in 30-second intervals until the caramel is smooth. If the caramel seems too thick, add another 2 tbsp milk.
• Let the caramel cool slightly then spread it over the shortbread cookies. Let the cookies sit at room temperature until the caramel hardens again.
• Melt chocolate in a double boiler on the stove or in a microwave-safe bowl.
• Dip the caramel-topped shortbread cookies in the melted chocolate. Allow the excess chocolate to drip off and then place the homemade candy bar on waxed paper until the chocolate hardens. Store your candy bars in an air-tight container at room temperature.