Twix Biscuits

Recipe Particulars

These Twix Biscuits are delightful and have the equivalent taste as a Twix bar! Sweet, creamy, and with a little crunch, these biscuits are ideal for candy and biscuit enthusiasts similarly.

• TASTE: These biscuits are sweet with a hint of vanilla. The toppings of indulgent milk chocolate, rich caramel, and salt provide them so much delicious flavor.
• TEXTURE: The biscuits are baked pleasantly soft. And the sticky caramel and chocolate are topped with flaky, crunchy salt pieces.
• TIME: This formula requires about 2 hours.
• EASE: You’ll find this biscuit formula simple to make. Just follow along and you’ll make the perfect Twix Biscuits.

Necessities

Ingredient Comments

• Butter- Utilize unsalted to manage the salt level in these biscuits. We’ll soften it to room temperature so it helps the biscuit dough blend thoroughly.
• Chewy caramels- Melted down, these will be the caramel part of the Twix in these biscuits.
• Milk chocolate chips- These sweet and rich chocolate chips create the layer that imitates the Twix chocolate.
• Powdered sugar- This fine sugar blends with the butter to produce a smooth dough that’s extremely sweet. This works much better than granulated sugar for these biscuits.
• Flakey salt- This will top the biscuits and give them a salty crunch that goes perfectly with the chocolate and caramel.

Extra elements and Replacement

• Substitute different chocolates- You can modify this formula by using white chocolate, semi-sweet chocolate, dark chocolate, or even peanut butter chips instead of the milk chocolate.
• Add Twix candies- Chop up real Twix bars and add them to the biscuits when the chocolate is still melted so they stick.
• Substitute gluten-free flour- Form these gluten-free by substituting the all-purpose flour with gluten-free flour, 1:1.
• Use brown sugar- For a richer flavor because of the molasses, use brown sugar in place of some of the powdered sugar.

How to Form Twix Biscuits

• Cream the butter. In a large bowl, add the softened butter, powdered sugar, and vanilla. Mix everything with an electric hand mixer on low speed, then amplify it to the highest speed and beat for a total of about 4 minutes.
• Sift in the dry ingredients. Use a fine-mesh sieve to sift in the flour, baking soda, and salt. Mix on low until everything is well combined.

• Refrigerate the dough. Now place the biscuit dough onto a piece of plastic wrap. Then flatten it to a disk, wrap it, and refrigerate for about 1-2 hours.
• Roll out the dough. Dust your work surface with a little bit of flour. Then use a rolling pin to roll the chilled dough to 1/2 inch thick.
• Cut and bake. Cut the biscuits out using a 2-inch round biscuit cutter. Then bake the cut-out biscuits on a parchment-lined baking sheet at 350 degrees Fahrenheit for about 6-8 minutes.

• Melt the caramels. Include the caramels and heavy cream to a bowl or saucepan and melt slowly until it’s smooth and runny.
• Melt the chocolate. Then melt the chocolate chips in a microwave-safe bowl, also in 20-second intervals with stirring in between.

Pro Suggestion: You can melt the caramels over the stove on low heat, or if you’re using a bowl just microwave it in 20-second intervals with mixing in between.

• Add caramel to the biscuits. Spoon a dollop of the melted caramel over each biscuits.
• Add chocolate. Then cover the tops of each biscuit with melted chocolate after the caramel has cooled. Add a sprinkle of flakey sea salt while the chocolate is still warm and enjoy!

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Suggestions for Preparation

• Commence by blending at a low speed- Mix together the butter and sugar, starting at a low speed and increasing to high once the powdered sugar is no longer visible, to prevent creating a mess. Similarly, when adding the flour, initiate at a low speed.
• Only bake the cookies for 6-8 minutes- Steer clear of over-baking the cookies. They are intended to be soft, so 6-8 minutes is the ideal duration.
• Allow the caramel to be runny- The caramel will solidify when it cools, so it’s acceptable if it’s on the runny side. This will make it easier to apply to the cookies.
• Incorporate the salt while the chocolate is liquefied- Ensure to add the flaky salt before the chocolate solidifies so that it adheres to the cookies.

Frequently Asked Questions

Serving Ideas

These Twix Cookies revolve around a tender cookie, gooey caramel, and rich chocolate. They are splendid when part of a cookie platter, served with cakes, pies, and other delectable treats.

• Cookies: Design a cookie assortment featuring these cookies alongside some Chewy Oatmeal Raisin Cookies, Monster Cookies, White Chocolate Macadamia Nut Cookies, and Mint Chocolate Chip Cookies.
• Cakes/Pies: Pair these cookies with a portion of New York Style Cheesecake, Chocolate Cream Pie, Flourless Chocolate Cake, or Tiramisu Cake (VIDEO).
• Delectable treats: Indulge in these Twix Cookies with Chocolate Caramel Pretzel Bars, Candied Pecans, Apricot Rugelach (VIDEO), or Chocolate Dipped Almond Biscotti.
• Beverages: Serve them with an Iced Matcha Latte, Hot Chocolate, Pumpkin Spice Latte, or Iced Caramel Macchiato.

Prepare This Recipe in Advance

Prepare in advance: You can prepare the cookies ahead of time. Store them in an airtight container at room temperature until you are ready to add the toppings.

Storage: Store these Twix Cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.

Freezing: Freeze these cookies in a freezer-safe container or ziplock bag for up to 3 months. It may be necessary to separate the cookies with wax paper to prevent them from sticking together.

More Delicious Cookies!

Complete Recipe Instructions

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Print Épingle Taux

Portions: 24 biscuits

Calories: 249kcal

Auteur: Dina