Homemade Twix bars

Ingredients:

Cookie base

• 155 g softened butter
• 1/2 cup granulated sugar
• 2 cups pastry flour (or 2 cups regular flour minus 4 tbsp.) *
• 1/2 tsp salt

Caramel layer

• 600 gr soft toffees
• 2 - 3 tbsp. heavy cream 33%

Chocolate glaze

• 450 g semi-sweet chocolate or chocolate syrup

Preparation:

1. Preheat oven to 350°F (170°C). Prepare a 33 x 22 cm baking dish by lining it with foil and spraying it with non-stick cooking spray.
2. Make cookies: Place the butter and sugar in the bowl of a large mixer and beat on medium speed until fluffy, about 3 minutes.
   
   Add confectionery flour Add salt and mix on low speed. Transfer the dough to the prepared pan and use your hands to smooth it into a thin, even layer.
   
   Pastry flour *
   
   

   2 cups all-purpose flour minus 4 tablespoons plus 4 tablespoons cornstarch

3. Bake the cake for 18-20 minutes, turning it over halfway through to ensure even baking on the other side. The cake will be golden brown when done. Don't overbake it, or it will crumble. Let it cool completely.
4. Prepare the caramel fillingPlace the toffee and 2 tablespoons of cream in a large microwave-safe bowl. If the toffee is very hard, you may need to add an extra tablespoon of cream. It's best to use a medium-stretchy cream. homemade caramel, so adding cream when melting the candies will help achieve a smooth, uniform texture.
5. Microwave until the caramel is melted and smooth, stirring every 30 seconds to prevent overheating and to ensure the cream is well combined.
   
   Pour the hot caramel over the cookie crust and smooth it into an even layer. Refrigerate the pan for about 1 hour to allow the caramel to set.
6. Cover the bars with chocolateMelt the chocolate or icing in a microwave-safe container and stir until smooth.
7. Remove the caramel-filled cake from the pan by the edges of the foil. Cut into thin bars, about the thickness of a finger. For convenience, you can cut the cake crosswise in half, then cut each half into 10 rectangles to make 20 long, thin bars. However, you can adjust the size as desired. To prevent the cake from crumbling, use a large, sharp knife.
8. Using kitchen tongs, dip the bars into the melted chocolate, turning them around and around, until completely coated. Place the finished bars on a foil-lined tray and repeat the process with the remaining bars. Refrigerate the tray for about 10 minutes to allow the chocolate to set. Melt the remaining chocolate coating and drizzle it over the bars in a thin stream, leaving distinctive stripes.
   
   Store homemade bars in an airtight container in the refrigerator for up to a week. It's best to let them sit at room temperature before serving to allow the caramel to soften.