Whilst I was still at the experimenting stage of perfecting my Funtale recipe, a Thermofun club member asked me in our closed facebook group if I could try and replicate the chocolate bar called Twix. Perfect timing I thought as I could use the caramel recipe from my Funtales in this recipe! :) I used the biscuit base from my Wagon Wheel slice recipe and the chocolate layer - well, as you all know by now, I could probably make this with my eyes closed!! :)
Enjoy! :)
ThermoFun – Betwixt Recipe
Ingredients
Base:
- 60g butter, cubed
- 60g raw sugar
- 1 egg
- 210g plain flour
- ¼ teaspoon baking powder
- pinch salt
Caramel layer
- 120 raw sugar
- 110g brown sugar
- 80g butter, cubed
- 70g glucose syrup
- 200g condensed milk
Chocolate Layer:
- 200g milk chocolate melts
- 20g coconut oil
Instructions
- Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line base and sides with baking paper, extending paper 2cm from edge on all sides.
Base:
- Place sugar into TM bowl and mill 3 sec / speed 9.
- Add butter and melt 40 sec / 50°C / speed 4.
- Add egg and mix 30 sec / speed 4. Scrape down.
- Add flour, baking powder and salt and mix 10 sec / speed 4. Scrape down and mix 5 sec / speed 4.
- Press mixture into prepared tin. It is sticky, so use your MC (or something similar in size) with baking paper on it to help you press mixture into tin.
- Bake 15 mins or until golden.
Caramel Layer:
- Place raw and brown sugar into TM bowl and mill 1 min / speed 9.
- Add butter, glucose syrup and condensed milk and cook 25 mins / Varoma / speed 2 / MC off.
- Pour into slice tin on top of biscuit base and allow to set in fridge.
To clean Thermomix bowl:
- Pour a glass of milk into TM bowl and mix 5 sec / speed 8.
- Heat milk 5 mins / 80°C / speed 4.
- Enjoy warm caramel milk. No wasted caramel!
Top layer:
- Place chocolate and oil into TM bowl and grate 10 sec / speed 9. Scrape down and melt 3 mins / 50°C / speed 1. Scrape down and repeat.
- (OPTIONAL) – if you are keen on salted caramel, sprinkle with salt before pouring on the top layer of chocolate.
- Pour melted chocolate on top of slice.
- Refrigerate 30 mins or until set. Stand at room temperature for 10 mins before cutting.
To clean Thermomix bowl:
- Pour a glass of milk into TM bowl and mix 5 sec / speed 8.
- Heat milk 5 mins / 80°C / speed 4.
- Enjoy warm chocolate milk. No wasted chocolate!
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If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Julie Groenewold says
Confused as to someone else's comment regarding the temperature
I have a TM 5 , what temp do I use????
thermofun says
Julie - varoma temp is to be used for both TM31 and TM5. Enjoy! :)
Cindy says
I tried this for the first time tonight and it definitely won't be the last. My little guy (9yo) loves Twix and this has him doing backflips. The caramel is the nicest I have ever tired and/or made! There goes the diet...but totally worth it!
thermofun says
Thanks Cindy - great to hear Master 9 is impressed too! :)
Melanie says
Although you may not have tried it, do you think this would work with gluten free flour? Maybe adding xanthan gum to it?
Also, the caster sugar, is this white or raw sugar milled down? thanks!!
thermofun says
Mel, no I haven't tried with gluten free flour but I don't see why it wouldn't work. If you do try I'd love you to let us know how it goes. Yes the sugar is raw sugar which then we turn into caster sugar in step 2. I have amended the ingredients to say raw sugar rather than caster sugar. Apologies for any confusion. :)
Lucy says
Does the caramel end up chewy? Thanks.
Luciana says
Hi Leonie, is this recipe for a tm5 or tm31? Only asking so I can change the Varoma temp to 120° for my tm5. Thanks
thermofun says
Hi Luciana - it was made in TM31. I now have just received the TM5 so I will be testing all my future recipes in both machines. :)
Luciana says
Thank you, 120 degrees it is then