How to make a Twix

hi today i found a nice way to create your own twix ! If you want to know how to do it everything is below

There is ingredients needed to make a twix bars. That recipe is for 20 Twix bars.

What you need:

• 5.5 ounces (1 stick plus 3 tbsp) butter, softened
• 1/2 cup granulated sugar
• 2 cups cake flour (if available; all-purpose flour is an acceptable substitute)
• 1/2 tsp salt
• 1 lb 5 oz soft caramels, unwrapped
• 2-3 tbsp heavy cream
• 1 lb semisweet chocolate or chocolate-flavored candy coating

How to do these bars:

1. First, prepare the shortbread cookie base. Preheat the oven to 350 degrees F. Prepare a 13x9 baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the butter and the granulated sugar in the bowl of a large mixer and beat them together on medium speed until light and fluffy, about 3 minutes.

3. Add the flour and salt and mix on low speed just until the flour is incorporated.

4. Scrape the dough into the prepared pan and use your hands to press it into a thin, even layer. Bake the shortbread for a total of 18-20 minutes, turning halfway through so it cooks evenly. When it is finished it should be a light golden brown color. Don't overcook it, or it will be very crumbly. Allow the shortbread to cool completely.

5. To prepare the caramel layer, placed the unwrapped caramels in a large microwave-safe bowl with 2 tablespoons of cream. If your caramels are very stiff, you might want to increase the cream by an additional spoonful. This candy bar works best if the caramel is not too hard or chewy, so adding some cream when melting the caramels helps make it silky smooth.

6. Microwave the caramels until melted and smooth, stirring after every 30 seconds to incorporate the cream and prevent overheating. Pour the melted caramel over the shortbread cookie crust and smooth it into an even layer. Refrigerate the pan to set the caramel completely, about 1 hour.

7. Melt the chocolate or candy coating in a microwave-safe bowl and stir until completely smooth.

8. Remove the caramel-covered bars from the pan by using the foil as handles. Cut the pan into thin, finger-width bars. I usually cut the pan in half widthwise, then cut about 10 bars from each half, for a total of about 20 long, thin bars, but you can vary the size to suit your needs. Use a large, sharp knife to prevent the cookie base from crumbling.

9. Use dipping tools or forks to dip the bars in the melted chocolate, covering them completely. Place the dipped bars on a foil-lined tray and repeat until all bars are dipped. Refrigerate the tray to set the chocolate, about 10 minutes.

10.Store homemade Twix Bars in an airtight container in the refrigerator for up to a week. These are best when allowed to sit at room temperature for a few minutes before serving, so that the caramel can soften.

Lot of working but should be great. Nice twix :D

How to bake a snickers cake

Welcome on my first blog post about cooking !!

Today I'm going to show you how to bake a snickers cake so lets GO !!

what you need:

• 400g Unsalted butter
• 200g Caster sugar
• 200g Soft light brown sugar
• 4 Medium free range eggs
• 415g Self raising flour
• 60g Good quality cocoa (like Green & Blacks)
• 1 Tsp Baking Powder
• 300g Full fat Greek yoghurt
• 1 Tsp Vanilla extract

For the icing:

• 500g Unsalted butter
• 750g Icing sugar
• 213g Jar of Marshmallow Fluff (with the jams and spreads in the supermarket)
• 100g Smooth peanut butter

For the sauce:

• 397g Jar of Carnation Caramel or a can made using my super simple recipe (see the note above)

To finish:

• 2 Snickers bars

what you need to do:

1. Pre-heat the oven to 180C.
2. Prepare your cake tins. I baked this in 4 lined 7" tins. If you only have 2 tins, just bake the batter in 2. It will take a little longer to cook, then slice each layer into 2 when cool.
3. Cream your butter and both sugars until pale, light and fluffy.
4. Add your eggs one at a time, beating well in between each addition. (Don't worry if it looks a little curdled.
5. In a separate bowl, sift together your flour, cocoa powder and baking powder. (I never used to listen when a recipe told me to do this, please do it! I promise it's worth it as it means the baking powder is really evenly distributed through the cake.)
6. Gently stir in your flour to the rest of the batter until just combined.
7. Finally, stir in your yoghurt and vanilla extract.
8. Share between either 2 or 4 tins. If using 4 tins and you want to make each one even, there should be about 375g of batter in each tin.
9. Don't make this batter and leave it hanging around before putting into the oven. The baking powder will begin to react straight away, so whip it into the oven quickly.
10. Bake for about 20-25 minutes in 4 tins, or 35-40 minutes in 2 tins. This will really vary a lot though depending on your oven. So just check regularly towards the end of the cooking time. As soon as the cake 'pulls' away from the side of the tin, is springy to the touch and a skewer comes out clean, it's done.

Make your icing

1. Beat your butter until very pale and then add your icing sugar and beat for at least 5 full minutes if you're using a stand mixer, or 10 minutes if you're beating by hand. (Sorry, good for the muscles though.)
2. Beat in the marshmallow fluff.
3. Stir through the peanut butter, I like to not quite mix it all in, so that you get a bit of a marbled effect.

Assemble the cake

1. When the cake is completely cold, level each cake with a serrated knife. (Just slice the top off.) This is really important, I promise it's not a waste of cake. With a whopper this size, if each layer isn't level there's no chance of it staying upright.
2. Snip about 2cm off the end of your piping bag and holding the bag full of icing about 3cm above the cake, pipe teardrop shapes.
3. Put your caramel into another piping bag, snip about 0.5cm off the end and drizzle over and around the icing.
4. Repeat for each layer. For the top layer, always use an uncut side of sponge facing up so it doesn't dry out.
5. Finish off with slices of snickers bar.