Professional Baker Makes TWIX Chocolate Bars!
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- Опубликовано: 28 ноя 2024
- Chocolate Covered Caramel Bars are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Yield: 30 bars
Prep Time: 45 minutes
Cook Time: 35 minutes
Ingredients
Cookie Base
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar (caster sugar)
1 large egg yolk
1 ¼ cups (190 g) all-purpose flour (plain flour)
pinch salt
Caramel & Assembly
1/3 cup (80 mL) water
¾ cup (150 g) granulated sugar (caster sugar
1/3 cup (100 g) sweetened condensed milk
1/3 cup (100 g) white corn syrup (or golden syrup)
¼ cup (60 g) unsalted butter, at room temperature
1 tsp (5 mL) vanilla extract
½ tsp (2 g) salt
1 lb (450 g) milk chocolate (couverture/baking), chopped
Directions
1. Preheat the oven to 350 F (180 C). Grease an 8-inch (20 cm) square pan and line it with parchment paper so that the paper comes up the sides.
2. Beat the butter and sugar by hand and beat in the egg yolk. Add the flour and salt and stir until the mixture becomes rough and crumbly (it will not come together like a dough). Press this crumble into the prepared pan and bake for about 15 minutes, until it browns a little at the edges. Cool while making the caramel layer (the base does not have to be completely cooled for this.)
3. For the caramel, measure the water, sugar and condensed milk into a medium saucepot and have all of the other ingredients measured and on hand. Bring the sugar mixture up to a boil on high heat and stirring constantly with a silicone spatula. Once it reaches a boil add the corn syrup and reduce the heat to medium, stirring constantly (this is to prevent the sugars from boiling over) until it reads 230 F (110 C) on a candy thermometer, about 7 minutes (the caramel will just be starting to colour a bit). At this point stir in the butter (the temperature will drop by at least 5 F (3 C), and then, still on medium heat, stir constantly until the caramel reaches 239 F (115 C), 3-4 minutes - at this point the caramel will be a pale brown (lighter than peanut butter colour). Stir in the vanilla and salt and pour this over the shortbread base. Let this cool completely, about 3 hours.
4. Prepare the bars for dipping into chocolate. Lift the base out using the parchment, peel it away and cut the square into 3 strips, and then cut each of those into 10 slender bars. Arrange these on 2 parchment-lined baking trays.
5. To temper the chocolate, you will need a marble board (or a granite or other stone countertop, or a stainless steel counter will also do). Place all of the chopped chocolate in a metal bowl and set this over a pot of barely simmering water (no bubbles visible), stirring gently until melted and the temperature reaches 104 -113 F (40-45 C). Pour two thirds of the chocolate onto your marble surface and set bowl with the remaining chocolate off to the side on a towel (away from heat and not on the marble).
6. Using two putty knives, or a palette knife & bench scraper, spread out the chocolate into a thin layer and use your tools to push the chocolate back into the centre of the board, scarping your tools to clean them of the chocolate at each push. This action of moving the chocolate plus the cooling property of the marble will lower the temperature of the chocolate. Keep repeating this process or spreading and scraping in until a temperature of 81 F (27 C) is achieved.
8. Using truffle forks or a pair of small or narrow tongs, dip each cookie finger in the chocolate to completely coat it and then shake it vigorously to remove excess chocolate. Place the finger on the baking tray to set while repeating with the remaining fingers. Chill the bars in the fridge for 3-5 minutes (this final “cure” ensures the chocolate will hold its set & shine), then remove from the fridge and store in an airtight container in a cool, dry place (not refrigerated).
The bars will keep up to a week.
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#OhYum #ChocolateBars 
Хобби
Wash. Your. Hands.
Thank you, Anna. Stay safe as well. ❤️
Thank you. Anna yessss👍👏👏👏
Love in the time of coronavirus
Thanks alot Anna..and thanks for the reply.Keep safe too and take care..Godbless us all..
Love you😘 stay safe everyone
That chocolate dance is so on point, you must love this treat so much, look how excited and fun you are! =))
There is no point in trying to hide chocolate excitement!
Amazing
Amazing.... I like dhat
I like your cooking tq chef Anna
Your excitement for chocolate makes me so happy! I completely relate 😂
It's hard to contain chocolate excitement!
You're the greatest gift youtube has offered me so far. Love you Anna. Thank you for your masterful insights. Your videos are comparatively shorter than what we see in other baking channels, yet hundred times more educational.
I love how she measures every dry ingredients without the use of spatula.
Great candy bar & the best method of explaining the tempering of chocolate Thanks
I have only attempted tempering with the Seeding method as tabling seems so intimidating. I will push my comfort zone and practice with a marble cheese board ! Great video, thanks .
That's great Russel! Best of luck to you!
This is the best, easiest, recipe I’ve ever seen!
Thank you!
Tempering chocolate is fascinating. If I had the "temperance" / patience, I would do it for not just this, but truffles. When I embrace it, will be going to Anna for instruction, for sure.
Beautifully explained I loved the way how u tell the accuracy of temperature.. Definitely will try this one too 😊
Excellent presentation and all the kids will love these ... Thanks for sharing...
Thank you Robert!
Happy to watch energetic chef and delicious bar. In very stressful atmosphere around us 💕
Quite true Saba. We're glad this video is able to help you destress!
I just love your recipes every time you bake..and its always the best preparation not only on evry ocation.Most especially today.Its heps me and gave an idea because of the crisis that we faced today.I ready bought the ingredients Anna.
That's wonderful Junah! Stay safe and remember to wash your hands!
Thank you Anna..Im always using alcohol and I always wash my hands too.Take care Anna..
Oh yum! You share the most scrumptious recipes! 😍 Thankyou love! 😘
Thank you for watching! :)
My favorite combo, chocolate and caramel! ❤ They remind me of twix candy bars, loved them as a teenager! These I'll be making as an indulgent treat for sure, Anna! Thanks 🇨🇦😊🙏❤
Great to hear Susan! We hope they turn out amazing for you!
@@ohyum I hope so, your recipes truly inspire me! ❤
@@susanmeyer9619 medam I want to study English you help me please
Anna, you just made Twix bars! Genius!
Maybe we should change the title of the video...😉
Oh Yum with Anna Olson You should hahaha
simple yet sophisticated!
Wow its kindve like a Twix bar without all the bad ingredients... so alot better!! Cant wait to make it! Also Anna that color blouse looks beautiful on you!
You got it Latavia, and thank you!
I Love This, One Of My Favorite Recipes Yet ❤️😍
(Sorry For My Bad English)
Your English is quite good, and thank you for the compliment!
Seems good!!
i’ll try your recipe for the first time
hope it’ll turn out nicely!
That's wonderful! Let us know how it turns out!
I soo love your kitchen! I love the colors! Thank you for the recipe, Anna! ♥️
Thanks Anna for sharing your recepie. is there any substitute for corn syrup?
Is it necessary to add corn syrup? Or we can skip
What is the fork thing you used to dip in the chocolate and where can I get one thanks love your channel you make it so easy for us
Oh... My... God... Another wonderful idea!!! Awesome Anna at it again!!!
One of my favourite chef mashallah thanks
Thank you for watching!
So beautiful and yummy 😋
Thank you so much!
I love you Anna ur my role model in cooking
Amazing!!
Can i skip corn syrup?
I love this channel
Very special recipes❤️
Thank you so much Erika!
I just love watching your technique and expert knowledge. My wife would love this. She loves caramel and milk chocolate...me not so much....I’m more of a toffee and chocolate lover. I hope you are well, be safe out there...I pray this virus 🦠 abates and leaves us all safe and healthy. Bless you and your family. Thank you for your demonstration!
Hi Anna! I'm a new subscriber and am learning a lot from you. I would very much love a caramel recipe that uses zero corn syrup. I've learned that corn syrup is fat fertilizer! Lol Thanks a bunch!
Whoops, never mind! I watched another one of your videos and you answered my question!
I have been binging on your channel as much as time allows! I'm 58 and still learning!
I want to attempt to make this for the Easter weekend coming up! Would be a great treat! The chocolate tempering freaks me out a little bit. I do have a granite countertop though! Wish me luck!
The cleaning is the one that freak me out. Lol ,I can imagine my kids triying to grab chocolate fron the countertop with their little fingers and spreading chocolate love everywhere 😋 😄 😵💫
Don't have a marble counter or cheese board. Can I use the version of tempering you used for the raspberry coulis by saving a portion of the chocolate to add later?
I remember how dad used to bring these famous chocolates when he used to come home from job for holidays from the gulf twix , mars , quality chocolates , m&m chocolates , toblerone , kikat ,snikers , Hershey's etc etc
You make tempering look fun and effortless. I'm new to baking, but a quick study. Do you recommend practicing before making a batch of semisweet Twix?
I'm definitely Gonna try some of your recipes on my my cheat day. How long can fresh bake goods usually last in the refrigerator?
I love this recipe but I consider if I can add corn syrup at the beginning?
I love your kitchen
For those of us in the U.S. 110c = 230f. and 115c = (about) 240f, also 45/48c = 113/118f, 27c = 80f.
It's very nice & easy to make chocolate 👌
If we don't want to add egg it's ok?
Hi.
Thanks for u'r good recipes.
I have 'not corn white syrup, can I used honey instead that?
In chocolate covered caramel bar.
Anna, I just keep watching your videos (and I've already tried some of your recipes and they came out totally perfect) and can't stop! I love your presentation and your vibe and your recipes, of course! Greetings from Slovakia :))
It's a lot of different ways you can do this. Thanks.
I want a Milky Way dark candy bar ok
Looks delicious... so much better than a factory-made "Twix." Especially that shortbread, it looks like it has so much more moisture and texture then the typical dry, crumbly cookie.
Is there substitute for corn syrup? tnxx
That kitchen is a bakers dream 😄
Wow I learn to bake with Anna olson🙏
I am making right ✅thank you
From 🌴FLORIDA
Nice recipe good and it looks DELICIOUSSSE your kids are lucky
instead of tempering the chocolate, can i add some coconut oil so it will set at room temperature ?
I. Love. Your. Comment.❤❤
Butter 💁
Sugar 👩❤️👩
Egg yolk 🤎
All purpose flour 🙅
Salt 🦒
Water 💙
Granulated sugar 🫒
Sweetened condensed milk 🎏
Corn syrup 🌶️
Butter 🙈
Salt 🤵
Vanilla extract 🪰
450 grams milk chocolate 🥰
Anna, *YOU MADE TWIX* ... super duper YUM YUM YUM!!!!
Thank you Hammy! Now it's time for you to make Twix!
Greetings from Slovakia - country of your paternal ancestors. You make nice videos about baking.
Wish I had a Twix Java recipe. Maybe this recipe and some freeze dried instant coffee added to cookie portion? Loved Twix Java, limited time only years ago.
Butter 🏊
Sugar 🚶
Egg yolk 🐴
Water 🤓
Granulated sugar 😷
Sweetened condensed milk 😱
Cornsyrup 🦾
butter 🌝
Salt💗
Pull out the cookie crumble from the oven 🤞
Chocolate 🌞
Check the temperature ❣️
Pour out the chocolate just 1/3rd on the parchment paper 🪂
Dip the bars in melted chocolate 🏄
Anna droppin' them BARS😄
Wow flash back to Claire making twixs
Just a couple of Queens doing Queen things. :)
@@ohyum ahhhhhh I can't believe it!! My two worlds have collided. I'm literally in shock
Can we use substitute in stead of eggs? And what can we use?
Anna I love the way you making backing very professional. I like your backing and Stephani joy baking few people like I have chosen. I lived in Austria (Vienna). I am fund of baking thanks so much.
Can I use a food processer for the base?
This is exactly what you should be doing with your life Anna 💘
Is there a subtitute to corn syrup? We don't have it in my contury.
Hello paulette i just want to know if i can used chocolate candy melt instead of chocolate
These caramel bars look so wonderful and rich 😍 my gosh I could eat a few of those but they’re so naughty to have around 🤭😩 lol. Do you have to add corn syrup Anna? Is there a substitute ?
You can replace 1 cup of corn syrup with one of these:
1 cup honey
1 cup light molasses
1 cup maple-flavored syrup (pancake syrup)
1 cup agave nectar
1 cup brown rice syrup
Can i replace syrup with something else?
It’s too good, u r genius
Is we can made this choclate without golden syrup????please reply me
I am enjoying this show.
If we dont have corn syrup what can we replace it with?
Never going to make these but ... oh heaven
What can I replace corn syrup with please
Wow! Looks delicious
Thank you! It truly is a delicious recipe!
@@ohyum no problem! I am probably making this tomorrow!
Where do you get your butter and chocolate chips
It turned great 😊
Every one like it
,merci Chef de votre magnifique gâteau
Homemade Twix! Love it!
Can I use honey instead of the syrup?
What can I use instead of egg
yummy Twix
Twix is my favourite chocolate bar
What is the brand of the baking pans you use in the videos
yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuum!!!
Must try this recipe.. Hi from Malaysia 😀
Thank you 💗💗💗
By which ingredient can i replace corn syrup please?
I will try my best to duplicate this one, quite difficult. Thank for this one... 😁👍
is that creaming method?
I also want to be a pastry chef like you😍 you are my inspiration🤩
Wow amazing ima make it
Great to hear!
I love to try this . thank you ❤
Great to hear! Thank you for watching!
Marvellous outstanding
Thank you!
My favorite bars 😋😍thank you anna ❤️
You are welcome Tem! Thank you for watching!
Oh my word! Will try these 😍🥳☝️
Great to hear! Please let us know how they turn out!
You are the best!! I wish you could teach me pastry!!!
Can i replace corn syrup with golden syrup? 😊
Yes you can!
Any other replacement since both of des aren't available in my part f the world
Like your recipes Anna👍
Oh yum is my favorite channel👏💗
Omg I really need them
Time to hit the kitchen!
Anna Olson is very pretty as well as a very consummate tutor in cooking ideas, sweet personality as sweet as her recipes watching here from PH
As soon as the video started I said to myself "looks like I'll be making these today" but once you said a pound of chocolate and tempering I knew I couldn't. I do make a caramel slice that I love but seeing how you don't have to wait for the base to cool and these are cut prior to covering with the chocolate that's what got me. I do have good quality chocolate but even if I added them all together I still wouldn't have enough, lol. And the tempering? While it looks fun I'm just afraid to even attempt it. Plus I don't have the tools. Maybe one day Anna. Maybe one day.... 🤔
Tammie Martinez I recently was successful tempering chocolate in the microwave, and in much smaller amounts. You do have to have a good instant read thermometer and a plastic bowl (glass holds too much heat for the microwave version). I used the seeding method. There are a couple of good tutorials here on RUclips if you look it up. Don’t be scared to try tempering. As long as you don’t burn it or get water in it you can always start again if it doesn’t temper properly, and you can save whatever chocolate you have leftover for use another time.
@@saraht6562 thanks for the information. I'll look up that method and give it a try. Thanks again... 😉