Home "Twix" or Millionaire Bars

Category: Confectionery
Home Twix or Millionaire Bars

Ingredients

Dough
wheat flour, higher. grade 150 gr.
sugar 50 gr.
egg yolk 1 PC.
sour cream (milk, buttermilk, cream, water) 1-2 tbsp. l.
butter 100 g
salt on the tip of a knife
Excipients
condensed milk 1-2 banks
butter 1 tbsp. l.
chocolate (milk or dark) 200 gr.

Cooking method

  • Well, we continue the epic of replacing purchased sweets with homemade ones. I didn't have to come up with this recipe myself, thanks to the authors - I found it somewhere on the Internet, it turned out very tasty - I share.
  • Cooking dough.
  • We mix the flour with salt and sugar, quickly chop it with diced butter, add the yolk and 1-2 tablespoons (which we have there), in general, any very cold liquid (from edible ones, I think we understand everything)) ... Our dough should turn out to be crumbs, but at the same time, if you try it, it molds easily. if it doesn't work, add another spoonful of water or sour cream, which is more to your liking. We hide the dough in the freezer for 15 minutes. After 15 minutes, turn on the oven at 170 ° C with or 180 ° C convection, take out our dough and place it in a mold (my size is 35X25) covered with baking paper (don't forget to chop the dough with a fork) ...
  • Bake for about 20 minutes, just to get the edges golden Home Twix or Millionaire Bars
  • After 20 minutes, we take out the form and cool the cake. You don't need to get it out of the form!
  • Filler
  • Prepare caramel.
  • In a thick-walled pan (not aluminum, otherwise it will turn out to be a dirty shade - from personal experience, I decided that duckling is the thickest pan in my house, yeah) pour condensed milk (you can also 1 can, I did that, but 2 is better) and add a spoonful of butter, cook over low heat for about 30 minutes (maybe faster or longer, depending on the dishes), remembering to stir, until thick and light shade of caramel.
  • We melt the chocolate (again, I "save" and take only 150 grams), it is advisable to temper it, but it turns out very well.
  • How to temper chocolate.
  • Put 50 g of chocolate broken in pieces into a dry plate, put the rest of the chocolate in another vessel and melt it in a water bath until "almost everything has melted", then turn off the heating, but do not remove the bath itself. Mix the chocolate mass well and add the delayed pieces to the melted chocolate, stir until everything is melted.
  • Assembly
  • We quickly shift the condensed milk mass onto the cake and level it with a spatula, something like this Home Twix or Millionaire Bars then fill it with chocolate.
  • Everything cools down quite quickly, it is better not to hesitate.
  • We hide the form in the refrigerator, well, at least for an hour, after an hour we cut it into squares (or stripes) with a hot knife and enjoy!
  • Bon Appetit!!!

The dish is designed for

for family

Time for preparing:

about 2 hours

Cooking program:

oven

Note

I apologize for the quality of the photo, my fotik is capricious, I can't reshoot. In the cookies in the photo there are only 1 can of condensed milk and 1 dark chocolate + a couple of spoons of crumbs from chocolate figures, it was very tasty. The cookie really looks a lot like Twix. Condensed milk, cooked in this way, becomes a delicious caramel, and in combination with shortbread dough and chocolate makes a splash among consumers

kubanochka
Tina, oh, how delicious! I will definitely cook it.
V-tina
Lena, kubanochka, and you won't regret it at all, I'm sure It's not only tasty, but also fast and simple enough - the main thing is to cook condensed milk correctly) I'll wait for beautiful photos and reviews
Anatolyevna
V-tina, I love Tina Twix. Now I can cook myself! Great recipe!
V-tina
Anatolyevna, Tonya, there are other sweets in the plans, so prepare Twix as soon as possible
Tumanchik
I love Twix! You are a genius teenager! Thank you very much! I take it to the bookmarks!
V-tina
Irochka, genius is the one who invented it

it turns out that much has been invented before us

, but thanks anyway!
Masinen
Tina, How interesting!! I'll have to try to do it!
V-tina
Masinen, Masha, try it! Very similar to real Twix - especially if you are not too lazy and tempered chocolate
Rada-dms
V-tina, I'm in awe! So many good recipes! I will definitely do it! Wonderful!!!
Manna
Teenwhat a clever girl! What recipes! I think they are relevant for many mothers with children addicted to factory sweets!
Tumanchik
And I love the caramel. Great layer for cakes!
Clever girl!
lappl1
Tina, thanks for the recipe! I liked it very much. I took it to the bookmarks. Just tell me, please, how to temper chocolate, or stick it where it was said. I always temper milk for baking, but what is the technology with chocolate?
Tumanchik
Quote: lappl1
Just tell me, please, how to temper chocolate, or stick it where it was said.
I subscribe. hesitated to ask. I don't know this word at all
V-tina
Rada-dms, Olga, dear, thank you) Make sure to do it - it's true, it's very tasty
V-tina
Manna, thanks) I'm trying) There are many other things in the plans .. opportunities do not always allow, but my son, and I myself, are terrible sweet teeth, so, of course, I want to see what you eat
V-tina
Tumanchik, in the layer, and even with fried peanuts, this is generally a bomb, already tried) I plan such a cake for my nephew for his birthday
lappl1
Tumanchik, I wrote about tempering milk in this recipe ... Baking with such milk really turns out to be magical. It's very simple with milk, but as with chocolate, I can't figure it out.
V-tina
Ludmila, thanks!) On tempering chocolate .. I don't know if my technology is correct from the point of view of confectioners .. now I will add to the recipe
V-tina
lappl1, Tumanchik, added about tempering to the recipe
lappl1
Tina, Thank you so much . In general, tempering milk is keeping it at a temperature of 90 * for 30 minutes. I did this in the oven and in a thermos. I liked the thermos better.
V-tina
lappl1, if you look at the technology for the correct tempering of chocolate on the Internet, you can find several options, I offer the simplest one, there are others - the chocolate is heated to 45 degrees, then part is cooled and added to the bulk. But since I have not yet got hold of a kitchen thermometer, I simply focus on the consistency of chocolate and add ready-made pieces for cooling.
Lyudochka, I looked about milk and even laid your bread, I will definitely try, thanks
Leka_s
TinaI can't catch you, then Barney, then Twix
walk like that, give it out on the mountain that you still hid in your bins
V-tina
Alain, even though buy a new fotik, there is a lot more in reserve)))))
Crochet
Once I baked a couple of times Biscuit du millionnaire - Millionaire's biscuit , it is very, very tasty !!!

Irisha's recipe baked:

🔗



Teenif you mind, I will remove the link ...
V-tina
Inna, let it remain I, too, did not come up with the recipe myself, and according to your link, a slightly different option, maybe someone else will come in handy, thanks)
Crochet
You are kind, Tinochka ...
V-tina
Crochet, I’m cunning)))))) I’ll cook on your reference too - for a change
lappl1
Quote: V-tina
If you look at the technology for the correct tempering of chocolate on the Internet, you can find several options, I offer the simplest one, there are others - the chocolate is heated to 45 degrees, then part is cooled and added to the bulk. But since I have not yet got hold of a kitchen thermometer, I simply focus on the consistency of chocolate and add ready-made pieces for cooling. Lyudochka, I looked about milk and even laid your bread, I will definitely try, thanks
Teen, Thank you so much ! In general, I will try.
V-tina
Ludmilado not forget to tell later
lappl1
Tina, certainly!
Ksyunya76
How many degrees is a small fire? for caramel? It's brewing in my kenwood. Already a little burnt ...
V-tina
Ksyunya76, I cooked on gas, just twisting the knob to a minimum .. you need to focus on color and density - it should be a little creamy and not pour from a spoon
In order not to burn, you need to mix constantly
Ksyunya76
Thank you, I understand, to boil it down like boiled condensed milk, so that it was? By consistency
V-tina
Quote: Ksyunya76
boil like boiled condensed milk, so that it was?
Varenka is also different .. damn it, my camera is junk, there is even nothing to show ..
Ksyunya, caramel should be more like undercooked condensed milk .. that is, already a dense mass, but still easily mixed with a spoon .. if the color has become at least a little caramel and the mass thickens, that is, it is clear that it is not pouring - turn off, and then teeth break it, it still thickens when it cools
Ksyunya76
Quote: V-tina
if the color has become even a little caramelized and the mass has thickened, that is, it is clear that it is not pouring - turn it off,
THANK YOU
V-tina
Ksyunya76, can I call you? You really excited me with your caramel, tell me later what happened
Ksyunya76
Home Twix or Millionaire Bars
Hurrah! Happened!
V-tina
Ksyunya76, just happened! It remains to cover with glaze and wait until it cools down
Ksyunya76
I am reporting. To taste - one-to-one "Twix"! And the beautyaaaaaa
Home Twix or Millionaire Bars
V-tina, thanks for MK, I myself did not expect such a result
V-tina
Ksyunya76, the beauty!!! Thanks for the report
Olka I
Mmmmm, it must be delicious!
V-tina
Olka I, delicious! I often make mine
Marya-83
There is no chocolate at home ... Can I replace it ...?
V-tina
Marina, I can't even imagine what exactly chocolate is needed here, with something else it will be different, unfortunately
Marcella
I found this recipe for chocolate in an old Polish book on vegetarianism: 1/4 cup of water, 1 cup of sugar, 3 tablespoons of cocoa, 3 tablespoons of plums. butter, 250 g of powdered milk, aromatic oil, for example, almond. You can also add grated orange zest, nuts, raisins, etc.
Boil water with sugar, butter and cocoa, stirring occasionally. Cool, add powdered milk and everything else, stir well. Can be put in small silicones. molds for sweets, you can layer, and then cut. I'll tell you right away that I was going to do it, but I didn't get it. If anyone succeeds - my credit! Well, if not, I'm not to blame.
V-tina
Quote: Marcella
If anyone succeeds - my credit! Well, if not, I'm not to blame.
Marcella, your people thanks for your help
Marcella
Than I can, than I can ...
Marya-83
Oh, thanks girls, for the advice! But I've already made Twix))) It's very, very tasty! And I replaced the chocolate with chocolate icing. It turned out delicious, we ate it still lukewarm))) Where can we wait an hour?) This is a lot, for my husband and me))))
V-tina
Quote: Marya-83
And I replaced the chocolate with chocolate icing.
MarinaI thought you had nothing chocolate, I'm glad you liked Twix

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