Giant Twix

Prep: 60 mins

Cook: 25 mins

An original birthday cake for a chocolate bar fan!

300g milk or dark chocolate, melted

For the biscuit

120g butter, soft

60g caster sugar

180g flour

1 tsp baking powder

1 pinch salt

For the caramel

100g butter

100g sugar

400g sweetened condensed milk (1 can)

2 tbsp golden syrup

Heat the oven to 180°C. Cream the butter and sugar until pale and fluffy. Add the flour, baking powder and salt and combine. Spread the dough in a square tin lined with parchment paper. To get a flat surface, cut a parchment paper into a square shape and flatten it with your hands.

Bake for 25 minutes, let cool in the tin for 15 minutes then remove from tin and let cool completely. Cut into 2 rectangles to fit the size of a loaf tin.

Make the caramel: place all the ingredients in a small saucepan and melt over medium to low heat. Turn the heat slightly up and bring to a boil, stirring constantly so it doesn’t burn for at least 10 minutes. When it gets to a toffee colour, remove from the heat and let cool.

Place a sheet of thick paper inside a loaf tin to create a round shape. Cover with parchment paper and pour some chocolate to create a thin layer on all sides. Refrigerate.

To assemble the bar, pour the caramel into the loaf tin, then place the two rectangular biscuits, pressing down slightly. Pour a thin layer of melted chocolate and let cool slightly. Fold the parchment paper and place in the freezer for one hour.

After an hour, remove the bar from the tin and place on two ramekins over a tray, the side with the chocolate down. Pour some melted chocolate and let cool completely before serving.

Serves
12

Preparation Time
60 minutes

Cooking Time
25 minutes

Main ingredients
Dairy, Chocolate, Sugar, Biscuits

Recipe Type
Party Food, Cakes & Baking, Dessert, Entertaining, Kids Food, Cookies & Biscuits

Special Info
Vegetarian

Level of Difficulty
Medium