Homemade Twix

 

My first time to go to The Girl + The Bull in BF Paranaque was an impromptu date with my husband. We left our house late and we didn't even make a reservation (The audacity, right!?). Although we were lucky enough to get a table.Food was good but what left a lasting impression was the dessert, they called it Faux Twix with Sea Salt (I heard they now have a matcha chocolate version of it, yum!). It was so good, I almost fended off my husband's hand when he grabbed another piece of it. Uh-huh, that good!

I don't usually recreate dishes that certain restaurants have perfected. Although I found myself hosting a dinner party last night and I couldn't keep that dessert off  my mind. So I went with it! 

The ingredient list of this Homemade Twix recipe might surprise you. There is some baking involved but it's really easy! The caramel in this recipe does not require you to have a candy thermometer, etc. All you need is some X.O. Butter Caramel Candy and evaporated milk. Cool right?! So...scroll down already and get to it! Yumminess awaits!

Note: The crust in the photo is crumbly because I didn't bake it. Don't skip the baking part.


Homemade Twix

Ingredients

  • 2 (130g) packs of Eggnog cookies, finely ground in a food processor or blender
  • 1/4 cup melted butter
  • 1 pack or 50 pieces of X.O. Butter Caramel Candy
  • 1 small can of evaporated milk
  • 1 pack of Goya Dark Chocolate melting buttons
  • 1/8 cup heavy whipping cream
  • Sea salt or Salt flakes, optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Mix finely ground eggnog cookies with melted butter. Press down onto an 9-inch baking pan lined with aluminum foil and bake for 12-14 minutes. Let cool.
  3. In a small saucepan, heat the evaporated milk and X.O. butter caramel candies, stirring until candy melts. It will take about 10 minutes to melt, thicken and bubble up. Make sure that the caramel is smooth. Pour onto the cooled eggnog crust. Refrigerate.
  4. Melt the chocolate buttons and heavy cream in a microwavable bowl, 30 seconds at a time on medium high heat until smooth and free of lumps. Pour on top of the caramel layer and refrigerate.
  5. When cooled, cut into squares or make it rustic, like I did.
  6. This dessert becomes even more divine with a sprinkling of sea salt or salt flakes on top.