Pecan Twix Bars
Never had a moment were you were so hungry that all you wanted was something to eat that gives you that ultimate filling satisfaction….?
This recipe is the answer to that craving moment! You can easily freeze them and eat as ice-cream or just a few as storage to treat unexpected guests.
Ingredients (for 12 big bars) :
Shortbread Crust:
220 g soft unsalted butter
200 g white sugar
250 g pastry flour (all purpose)
1 tablespoon vanilla extract*
1/2 tablespoon salt
Caramel:
1 can sweetened condensed milk
60 g butter
60 g brown sugar
100 g pecan nuts (grilled)
Chocolate layer:
350 g dark chocolate
25 g butter
Sea-salt
*Try to use vanilla extract instead of aroma/essence. Vanilla extract is made from real vanilla pods. It’s a bit more expensive but it is worth the difference.
Directions:
Line a big rectangular cake pan (-/+ 9×13) with baking paper
Preheat the oven at 180°C
Use your Kenwood bowl (or a large bowl) to combine the soft butter, sugar, flour, salt and vanilla until the mixture comes together. Gently press the shortbread dough into the cake pan and prick the dough evenly with a fork. Bake for 25-30 minutes or until the crust is light golden. Remove from the oven and allow to cool completely.
Make the caramel by combining all of the ingredients (except the pecans) in a medium saucepan over medium heat. Bring the mixture to a gentle boil and continue to cook (stirring constantly!) until the sauce thickens. This will take about +/- 10 min.
Add the roughly chopped pecan nuts. This will give a nice crunch to the Twix bar.
Once the caramel is thick & ready, poor over the shortbread layer and put in in the fridge to cool down.
For the chocolate layer, add the butter and dark chocolate (chips) to a bowl and melt ‘au Bain Marie’ until smooth. Pour melted chocolate over the caramel and smooth into an even layer. Sprinkle with sea-salt
Refrigerate until the chocolate is set.
Enjoy!
I store the bars in the refrigerator and they last at least a week.
Nina Beckers
