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The homemade Twix cookies are a delicious interpretation of the popular chocolate bar - with crispy shortbread, sweet caramel, and tempting chocolate. This homemade version impresses with fresh ingredients and more intense flavor than the original product.
When I first baked these cookies for my family, everyone was immediately thrilled. My children especially couldn't believe that we could recreate their favorite chocolate bar at home. The aroma that spreads through the house while baking is simply irresistible.
Key Ingredients
- Soft butter: Ensures the crumbly consistency of the cookie base and gives it its rich flavor
- Wheat flour: Forms the foundation for the crispy cookie base, which isn't too sweet and thus offers a perfect contrast to the sweet caramel
- Soft caramel candies: The key for the authentic Twix layer, which should be chewy and soft at the same time
- Milk chocolate coating: Envelops the cookies with a perfect chocolate layer that cracks when bitten into
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Detailed Preparation
- Perfect Shortbread:
- Cream the soft butter with the sugar in a mixing bowl using a hand mixer until the mixture is light and fluffy. Gradually add the flour and initially mix with the hand mixer at the lowest setting, then knead with your hands into a smooth dough. The dough should not be too firm, but also not stick to your hands. If it's too dry, a teaspoon of cold water can help. Form the finished dough into a ball and wrap in plastic wrap. Let it rest in the refrigerator for about 30 minutes so that the butter solidifies and the dough later maintains its shape when rolling out and baking.
- Cutting Even Cookies:
- Remove the chilled dough from the refrigerator and let it stand briefly at room temperature until it can be rolled out well. Lightly dust a work surface with flour and roll out the dough on it to about 0.5 cm thickness. Using a round cookie cutter with a 5 cm diameter, cut out uniform circles. Carefully place the cut-out cookies on a baking sheet lined with parchment paper, leaving some space between the cookies. Briefly knead the dough scraps together and roll out again to cut out more cookies.
- Baking Golden Brown:
- Preheat the oven to 180 degrees Celsius conventional heat or 160 degrees Celsius fan. Bake the cookies on the middle rack for about 12-15 minutes until they turn slightly golden brown at the edges. Take care that they don't get too dark, as this can make the flavor bitter. After baking, let the cookies cool completely on the baking sheet. This is important so they don't break when topped with the caramel.
- Preparing Caramel:
- For the caramel layer, place a tablespoon of butter and the soft caramel candies in a microwave-safe bowl. Heat in the microwave at about 800 watts in short intervals of 30 seconds each. Stir after each interval to ensure even melting and prevent burning. The caramel is ready when it's smooth and flowing, but not too thin. If it's too firm, simply add a little more butter.
- Applying Caramel:
- Carefully place the melted caramel on the cooled cookies using a teaspoon. Take care that the caramel doesn't run over the edge. It's best to start in the middle of the cookie and then lightly spread outward without reaching the edge. Since the caramel is very hot, this step should be done with caution. Let the caramel set for about 10 minutes until it's slightly firm but not completely hard yet.
- Finishing with Chocolate:
- Melt the milk chocolate coating according to package instructions in the microwave or over a water bath until it's smooth and flowing. Using a teaspoon, carefully place the chocolate on the cookies topped with caramel. Don't take too much, as the chocolate easily flows outward. For a nice finish, gently tilt the cookies so the chocolate spreads evenly. Let the cookies cool completely on a cooling rack until the chocolate is firm. This takes about 20-30 minutes depending on room temperature.
I've found that these cookies taste even better on the second day when the flavors have had time to combine. My family loves it when I prepare a large batch of these cookies for special occasions. They are not only a great gift, but also a highlight on any dessert buffet.
Children's Favorite
These homemade Twix cookies are an absolute hit with children and adults alike. They combine all the elements that make the original chocolate bar so popular: the crispy cookie, the chewy caramel, and the delicious chocolate layer. The advantage of the homemade version lies in the control over the ingredients and the possibility to adjust the taste according to personal preferences. They are excellent for children's birthdays, as a gift, or simply as a special treat with afternoon coffee.
Serving Tips
The Twix cookies can be presented in versatile ways:
- On a beautiful tiered stand for special occasions
- In a pretty cookie jar as a gift
- With a cup of hot chocolate or coffee
- With a scoop of vanilla ice cream as an elegant dessert
Flavor Variations
With small adjustments, you can modify the basic recipe in many ways:
- For a dark version, use dark chocolate coating instead of milk chocolate
- Add a pinch of sea salt to the caramel for a salted caramel twist
- Flavor the cookie dough with some vanilla or lemon zest
- For a special touch, sprinkle chopped nuts on the chocolate before it sets
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Storage Tips
The finished Twix cookies keep in an airtight container at room temperature for about 1-2 weeks. The layers remain well preserved, although the caramel may become a bit softer over time. In warm temperatures, it's advisable to store the cookies in a cool place so that the chocolate doesn't melt. When stacking in the container, place a piece of parchment paper between the individual layers to prevent sticking.
After several rounds with this recipe, I can say that these homemade Twix cookies are a wonderful way to recreate the classic at home. They are not only delicious but also bring much joy while baking. The best thing about it is that you can determine the size and thickness of the individual layers yourself - for some, twice as much caramel is perfectly fine!
Frequently Asked Questions
- → What type of caramel candies work best?
- Be sure to use soft caramel candies, for example Werther's Original Soft or similar varieties. Hard caramel candies would make the cookie too hard and would be difficult to chew.
- → Can I prepare the cookies without a microwave?
- Yes, you can also melt the caramel over a water bath. Make sure it melts slowly at medium temperature and stir regularly to prevent burning.
- → What's the best way to store the cookies?
- Store the cookies in an airtight cookie jar. They will keep for about 1-2 weeks this way. It's best to place parchment paper between the layers so the cookies don't stick together.
- → Can I prepare the dough in advance?
- Yes, you can store the dough in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let frozen dough thaw in the refrigerator before working with it.
- → Which chocolate is best for the topping?
- For an authentic Twix flavor, use milk chocolate. However, you can also try dark or white chocolate for a flavor variation.
- → My chocolate isn't smooth and shiny. What am I doing wrong?
- Make sure not to overheat the chocolate. The ideal temperature for melting is about 113°F. Don't stir too much or the chocolate will become dull. Melting works best in short intervals in the microwave or very slowly over a water bath.