homemade twix bars made next level with TAHINI!
How have I never made you a Twix bar? I LOVE Twix bars!
There are many recipes out there for homemade Twix bars – and you know I love a good copycat recipe. Sometimes they’re called millionaire bars but I think Twix is a more universally understood description. You know there’s going to be a layer of shortbread, a layer of caramel and a layer of chocolate.
I suppose I never felt compelled to make them, until I saw this recipe which had – wait for it – TAHINI. And you know how much I love tahini (hmm – here, here, here, here).
And so it was time.
Twix/millionaire bars are super easy to make. You start with a quick shortbread dough, which you just press right into the pan and bake. While it’s baking you make a simple caramel sauce on the stove – this one has a generous amount of tahini mixed in and I swear I may never make plain old caramel ever again. And then you top it all with melted chocolate.
Now you also know how much I don’t like chocolate, so I reduced the amount called for and drizzled it on. I just wanted a bit, so as not to overwhelm all that tahini goodness. But you do you and use the suggested amount (listed below). We can agree to disagree.
Between the sesame seeds in the shortbread and the tahini in the filling there is a lovely savory flavor going on that perfectly complements the rich shortbread and caramel.
I think you’ll love them.
Shortbread
1 cup flour
3/4 cup confectioner’s sugar
1/3 cup sesame seeds
1/2 teaspoon kosher salt
1 stick (8 tablespoons) chilled unsalted butter, cut into pieces
2 large egg yolks
Caramel
1 1/4 cups packed light brown sugar
1 stick (8 tablespoons) chilled unsalted butter, cut into pieces
3/4 cup heavy cream
1 teaspoon kosher salt
1/2 cup tahini (read my favorite tahini tip!)
1 teaspoon vanilla extract – store bought or make your own!
4-ounce bar bittersweet chocolate, chopped (or use 6 ounces to completely cover)
Make the shortbread: Pre-heat the oven to 350 degrees; line an 8″ x 8″ pan with parchment, leaving an overhang on all sides. Place flour, confectioner’s sugar, sesame seeds and salt in a food processor – pulse briefly to combine. Add the butter and pulse till mixture is crumbly. Add yolks and pulse until dough comes together. Press dough into the bottom of your prepared pan, using a piece of plastic wrap to aid. Prick all over with a fork. Bake till golden brown, 25 – 30 minutes; remove from oven and let cool while you make the caramel.
Make the caramel: Melt the sugar and butter in a saucepan over medium heat, whisking constantly. Add the cream and salt and bring to a boil. Boil till thickened, whisking occasionally, about 5 – 10 minutes. Remove from heat and whisk in tahini and vanilla. Pour over the shortbread and chill till set, about 30 – 40 minutes.
Melt the chocolate in a heatproof bowl set over barely simmering water. Drizzle over the top of the bars and refrigerate till firm, 1 – 2 hours (if using the larger amount of chocolate, pour over the caramel and tilt the pan to cover evenly).
Use the parchment to transfer the bars to a cutting board. Cut into 36 squares.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2020/06/09/cookie-jar-tahini-twix-bars/
More cookie inspo on Pinterest!
Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
