|250 g||unsalted butter|
|80 g||confectioner’s sugar|
|1 tsp||vanilla extract|
|80 ml||heavy cream|
|300 g||milk chocolate|
Preheat oven to 175°C/350°F. Mix butter and confectioner’s sugar in a bowl with a hand mixer for approx. 2 min until foamy. Add vanilla extract and flour, mixing in between each addition until well combined. Line a loaf pan with parchment paper, add the dough, and spread into an even layer. Pierce the dough all over with a fork. Transfer to preheated oven and bake for approx. 30 min. at 175°C/350°F, or until golden brown around the edges. Remove from oven and set aside to cool.
Caramelize sugar in a pot set over medium heat until golden brown and small bubbles start to form (150°C/300°F on a candy thermometer). Add cream and stir until incorporated. Stir in butter and remove from heat. Pour an even layer of caramel on top of the cooled cookie base and transfer to refrigerator to cool for at least 30 min.
Once the caramel and cookie base have cooled and set, cut into bar-sized pieces, and transfer back into refrigerator.
Roughly chop chocolate and melt 2/3 in a bowl set over a pot of simmering water. Remove from pot and stir in remaining chocolate until melted. Submerge cooled bars into melted chocolate until fully coated on all sides. To make the classic Twix pattern, gently press a fork on top of the bar to create grooves. Transfer to a wire rack and store in a cool and dry place. Enjoy!