This is my version of the classic Twix candy bar. I added roasted almonds and sea salt to the top. The bar consists of a thick layer of shortbread, white & milk chocolate caramel, and a slick layer of dark chocolate. Before the chocolate sets, I liberally sprinkled on the chopped almonds & sea salt. Next time I would make the caramel with only white chocolate. I didn't have enough this time so I compensated with milk chocolate chips.
The resulting treat is a grown-up candy bar with delicious, deep flavors. I cut the bars into small triangles because they are very rich.
Shortbread:
12 ounces Butter, room temperature
6 ounces Sugar
14 ounces Ap Flour
½ tsp Salt
Caramel:
1 cup Sugar
⅔ cup Heavy Cream
9 ounces White Chocolate, chopped
¼ tsp Salt
1 tsp Vanilla
Toppings:
4 ounces Dark Chocolate
1 cup Toasted Chopped Almonds
1 tsp Fleur De Sel
Shortbread:
1) Preheat oven to 350℉
2) Cream butter and sugar. Add flour and salt.
3) Press into a greased 9 x 13 pan. Bake for 25-30 minutes, or until golden brown.
Caramel:
1) Cook sugar using the wet sand method. Keep cream warm while cooking the sugar. Add the cream once you have reached the caramel stage.
2) Pour over the white chocolate, salt, and vanilla.
Assembly:
1) Pour the warm caramel over the cooled shortbread. Put this in the fridge until the caramel is completely cool and solidified.
2) Melt the dark chocolate over a double-boiler and spread over the caramel. Immediately sprinkle on the almonds and fleur de sel. Let set, then cut.
These are a lot of the things I do at work every day. We have multiple banquets every day, and tea on Saturdays. Brunch is also a large event that happens every Sunday.
