Homemade Dulce de Leche Twix Bars
User Reviews
4.6
Homemade Dulce de Leche Twix Bars
Description
These Homemade Dulce de Leche Twix Bars start with a tender shortbread crust made from a mix of almond and all-purpose flours combined with butter and brown sugar. Baking the crust until lightly golden forms a firm yet crumbly base for the layers above. The dulce de leche layer is prepared by gently heating together butter, granulated sugar, corn syrup, sweetened condensed milk, and salt until the mixture thickens to a light golden caramel color and then flavored with vanilla. This slow cooking process creates a creamy, sticky caramel that contrasts nicely with the crisp crust. Topping the bars is a generous layer of chocolate ganache made with heavy cream and quality chocolate, which is poured over and allowed to set, adding a rich finish. Optionally, a sprinkle of sea salt on top enhances the flavors further.
Once assembled, these bars are best chilled to firm up the ganache before cutting into squares. The combination of the nutty crust, luscious caramel, and chocolate creates a complex yet familiar flavor profile reminiscent of classic candy bars but with a homemade touch. This recipe allows some flexibility with flour types and chocolate choice, so you can adjust texture or sweetness according to preference.
Using almond flour partly in the crust gives a delicate crumb, while adjustments to flour proportions can tailor the density and tenderness. Bittersweet or semisweet chocolates work well for contrast, while milk chocolate can provide a sweeter, milder top layer. Overall, these bars reward patience in preparation with satisfying layers of flavor and texture.
Ingredients
Shortbread Crust:
- 10 tablespoons butter salted, room temperature
- ⅔ cup light brown sugar packed
- 1 cup almond flour
- 1 ½ cups all-purpose flour
- ½ teaspoon salt I use coarse, kosher salt
Dulce de Leche/Caramel Layer:
- 10 tablespoons butter salted
- ½ cup granulated sugar
- ⅓ cup light corn syrup
- 1 (14-ounce) (14-ounce) can sweetened condensed milk
- ¼ teaspoon salt I user coarse, kosher salt
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1 ½ cups chocolate good-quality, chips or chopped
- 1 cup heavy cream
- sea salt optional, fine, for the top
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch metal baking pan with cooking spray (or line with parchment). I haven't tried making these in a glass pan - if doing so, decrease the oven temp to 325 degrees. Set the pan aside.
- For the crust, combine all the crust ingredients in a bowl and mix with a handheld or electric stand mixer until evenly combined and no streaks of flour or butter remain, 1-2 minutes. Press the dough evenly in the bottom of the prepared pan. Bake for 13-15 minutes until lightly golden around the edges. Let cool while making the caramel.
- For the dulce de leche layer, in a medium pot, combine the all of the caramel ingredients except the vanilla and heat over medium or medium-low heat, stirring constantly with a rubber spatula. Bring the mixture to a gentle boil, scraping the bottom of the pot continuously, and cook for 10 minutes until it changes to a light golden brown color (don't overcook! if the color is changing quickly, don't cook for the full 10 minutes - I keep my heat moderated pretty low, if your heat is higher, the caramel may cook faster). Moderate the heat, especially if it begins to burn on the bottom. Off the heat, stir in the vanilla and immediately pour the caramel over the shortbread crust and spread evenly.
- Refrigerate the bars until the caramel is cooled and set, about 30-45 minutes.
- For the chocolate ganache, place the chocolate chips or chopped chocolate in a medium bowl. Heat the cream to just below a simmer and pour over the chocolate. Let sit for 1-2 minutes. Stir or whisk until the chocolate chips melt and become smooth. The mixture will go from looking grainy to smooth and glossy. Spread the ganache over the set caramel layer. Sprinkle with sea salt, if desired. Refrigerate until the chocolate layer is set, about an hour.
- Cut into slices or squares. To cut neatly, run a sharp knife or bench knife under hot water, wipe dry and slice (repeating as necessary and wiping the knife clean, if needed). If the bars have been refrigerated for a while, let them sit at room temperature for 15 minutes or so to make cutting easier. Refrigerate bars if not serving them within a couple of hours.
Notes
- Almond flour contributes to a tender, light crust; substituting with hazelnut flour or all almond flour will change texture and density.
- Using 100% all-purpose flour may result in a denser crust; consider replacing some flour with cornstarch to maintain tenderness.
- Bittersweet or semisweet chocolate chips are recommended for the ganache; milk chocolate can be used but affects sweetness and consistency.
- The dulce de leche layer needs constant stirring and attention during cooking to prevent burning and achieve the right caramel color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 344kcal | 17% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 45mg | 15% |
| Sodium | 187mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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