Giant Twix
Yep, you read that right, this is a giant version of the classic chocolate bar that everyone loves - the mighty Twix! Why have a small one when you can have a massive one, am I right?!
Sometimes you just have to bake something a little bit ridiculous and fun and this is exactly that. Sweet and gooey and chocolatey and crunchy and more-ish, this is the perfect party food. Cut it into as small or big pieces as you like and I guarantee your guests will be coming back for more and more!
Giant Twix
Serves 20
For the base:
225g shortcake biscuits
75g unsalted butter, melted
For the caramel:
125ml double cream
90ml condensed milk
125ml golden syrup
110g caster sugar
30g unsalted butter, chopped
For the chocolate ganache topping:
200g good-quality milk chocolate (at least 32% cocoa solids, preferably 34%)
75ml double cream
Small knob of butter
Heat the oven to 170°C/fan150°C/ gas 3½.
For the base, whizz the shortcake biscuits in a food processor, then mix with the melted unsalted butter until the mixture has a moist, sandy texture. Use to line a lightly oiled 35cm x 12cm loose-bottomed rectangular tart tin, pressing down into the corners so they’re sharp and pressing the crumbs up the side to form even edges. Chill for 10 minutes, then bake in the oven for 10 minutes or until crisp. Leave to cool, then transfer to the fridge.
For the caramel, put the double cream and the condensed milk in a saucepan and heat very gently. Keep warm. Put the golden syrup and caster sugar in a separate heavy-based saucepan with 30ml cold water and heat gently until the sugar melts. Bring to the boil, then simmer for about 3 minutes until a digital thermometer reads 120°C. Remove from the heat and stir in the chopped butter and the cream mixture (take care, it might spit). Return to the heat and bring back to the boil. Cook, stirring, until it reaches 115°C, then pour onto the biscuit base. Leave to cool completely.
While the base is cooling, make the chocolate ganache topping. Finely chop the chocolate and put in a heavy-based pan with the 75ml cream and knob of butter. Heat extremely gently, stirring every so often, until the chocolate melts into the cream and the mixture is smooth. Allow to thicken slightly, then pour over the caramel and smooth into gentle peaks using a spoon or palette knife. Transfer to the fridge to chill for 2 hours or until the ganache is firm, or leave overnight.
To serve, remove the tart from the tin and let it come up to room temperature for 15 minutes, then cut into 20 pieces.
TIP: When making the ganache, if you get an oily, wet looking mixture it means it has split. To recover it, warm a little milk and add it a splash at a time and whisk with an electric whisk until silky smooth.
Sometimes you just have to bake something a little bit ridiculous and fun and this is exactly that. Sweet and gooey and chocolatey and crunchy and more-ish, this is the perfect party food. Cut it into as small or big pieces as you like and I guarantee your guests will be coming back for more and more!
Giant Twix
Serves 20For the base:
225g shortcake biscuits
75g unsalted butter, melted
For the caramel:
125ml double cream
90ml condensed milk
125ml golden syrup
110g caster sugar
30g unsalted butter, chopped
For the chocolate ganache topping:
200g good-quality milk chocolate (at least 32% cocoa solids, preferably 34%)
75ml double cream
Small knob of butter
Heat the oven to 170°C/fan150°C/ gas 3½.
For the base, whizz the shortcake biscuits in a food processor, then mix with the melted unsalted butter until the mixture has a moist, sandy texture. Use to line a lightly oiled 35cm x 12cm loose-bottomed rectangular tart tin, pressing down into the corners so they’re sharp and pressing the crumbs up the side to form even edges. Chill for 10 minutes, then bake in the oven for 10 minutes or until crisp. Leave to cool, then transfer to the fridge.
For the caramel, put the double cream and the condensed milk in a saucepan and heat very gently. Keep warm. Put the golden syrup and caster sugar in a separate heavy-based saucepan with 30ml cold water and heat gently until the sugar melts. Bring to the boil, then simmer for about 3 minutes until a digital thermometer reads 120°C. Remove from the heat and stir in the chopped butter and the cream mixture (take care, it might spit). Return to the heat and bring back to the boil. Cook, stirring, until it reaches 115°C, then pour onto the biscuit base. Leave to cool completely.
While the base is cooling, make the chocolate ganache topping. Finely chop the chocolate and put in a heavy-based pan with the 75ml cream and knob of butter. Heat extremely gently, stirring every so often, until the chocolate melts into the cream and the mixture is smooth. Allow to thicken slightly, then pour over the caramel and smooth into gentle peaks using a spoon or palette knife. Transfer to the fridge to chill for 2 hours or until the ganache is firm, or leave overnight.
To serve, remove the tart from the tin and let it come up to room temperature for 15 minutes, then cut into 20 pieces.
TIP: When making the ganache, if you get an oily, wet looking mixture it means it has split. To recover it, warm a little milk and add it a splash at a time and whisk with an electric whisk until silky smooth.
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