PHOODIE’S HOMEMADE TWIX SLICE 10
April 27, 2014
Here is another example of a recipe where pictures speak louder than words.
Unless you are my BFF, Jaccquelin, (who hates chocolate),) I have NO DOUBT that you need zero convincing to make this.
If the sentence above was too complicated for you to understand with all the double negatives, I will make it simple;
- Look at the snaps in this post.
- Continue to run to your kitchen very quickly.
- Proceed with whacking this together.
- Cry the tears of satisfaction that you were always going to cry from the moment you opened this blog post.
- The end.
Still too complicated? Try this:
MAKE. THIS. SLICE. IF. YOU. WANT. TO. EXPERIENCE. NIRVANA.
INGREDIENTS
(Using a 22 cm x 15cm dish)
250g plain sweet biscuits (I used Arnotts Scotch Fingers, but you can use Digestives or McVities etc)
2 heaped tablespoons unsalted butter
250g condensed milk
60g brown sugar
90g butter
2 tablespoons golden syrup
100g dark chocolate melts
3 TWIX bars – roughly chopped
METHOD
1) Blitz the biscuits into sand-like crumbs
2) Melt the 2 tablespoons of butter
3) Combine biscuit crumbs and melted butter in a bowl and then press into base of baking paper lined dish
4) Place in fridge to set for at least 25 minutes
5) In a saucepan, over a low – medium heat, combine condensed milk, sugar, butter and syrup. Stir until combined i.e. about 10 minutes. Do NOT stop stirring throughout this time or the caramel will stick to the base of the pan and burn. Remove from heat once it has thickened considerably.
6) Pour this over the chilled base and place straight back into the fridge for at least 20 minutes.
7) Melt the chocolate and then pour it over chilled caramel base. Top with chopped TWIX and place back into fridge for final time to set. Set for a MINIMUM of 2 hours noting that the longer you leave it the easier it is to cut and serve AND the less crumbly the base will be!
10 comments
Drool!
COMPLETELY!
How can anyone hate chocolate? I actually gasped!
ahahaha!
My caramel didn’t set, what did I do wrong :( Still tasted divine!
Oh goodness! Hmmmmm am not sure! It’s so hard to say when I am not there to watch! The base can be a little crumbly but haven’t seen the “no setting” caramel thing before…. it could be anything from it wasn’t cooked out enough to it wasn’t in the fridge for long enough to the ingredient measurements weren’t measured out exactly. I’m so sad it didn’t work out but hope you got some enjoyment out of it?! Phoodie
Followed everything to the recipe, maybe I just needed to cook my caramel a bit longer I did exactly 10 minutes and its been in the fridge since 2pm yesterday and still a runny mess. Its now a spoon eating dessert :) Will try again with a longer cooking time. Thanks! :)
My caramel didn’t set either :( I’m a bit devastated as I was going to use it to show off on front of the inlaws :P it won’t stop me from eating it though. I’m thinking maybe I didn’t have it on heat long enough or maybe my dish was too small resulting in the caramel being too think too set?? It’s been in the fridge for 4 hrs. I’m still hoping it will be set tomorrow.
That is very devastating… Really disappointing… I’m just not sure what could have gone wrong…. So hard when it’s not in my kitchen. Sophie (another commenter) seems to have had the same issue, that said, lots and lots of people have sent me photos of theirs properly set – same as mine in these snaps! I often post their pics on FB)…in addition ive made it countless times before! I know the recipe works, as its tested but I really want to get to the bottom of why it wouldn’t set!
I wanted to love this slice, really, I honestly did. After following the recipe to the T and refrigerating for 5.5 hours it was time to cut. The middle layer was quite runny but that was only a small issue compared the the crumble levels being noted in the base layer at the same time. All the biscuit crumbs were totally breaking apart, breaking and crumbling similar to my hopes and dreams of enjoying this slice and being able to send some round to my kitchen accomplice without tears in my eyes after the enjoyable morning of baking.
Phoodie, I think more butter was needed, the ratios in the photo did not match what we measured out, I suggest to any fellow phoodie followers that you really pay attention to the pictures on this recipe and closely follow the colors and textures, not the words, so your final product can come close to the efforts of the slice-sensei who created this recipe (Phoodie)
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