Last week, I craved a Twix bar but wanted something more substantial. This cake replicates that iconic candy in dessert form. It layers shortbread, caramel, and chocolate for a familiar yet elevated treat.
Why This Recipe Works
- Uses a buttery shortbread base that mimics the cookie layer in Twix bars.
- Incorporates a soft, chewy caramel that sets perfectly without being too hard.
- Features a smooth chocolate ganache topping that hardens slightly for easy slicing.
- Balances sweetness with a hint of salt in the caramel and shortbread.
- Can be made ahead and stored, improving in texture overnight.
Ingredients
- For the shortbread layer: 2 cups all-purpose flour, 1 cup unsalted butter (softened), 1/2 cup granulated sugar, 1/4 teaspoon salt.
- For the caramel layer: 1 cup unsalted butter, 1 cup light brown sugar (packed), 1 can (14 ounces) sweetened condensed milk, 1/4 cup light corn syrup, 1 teaspoon vanilla extract, 1/4 teaspoon salt.
- For the chocolate layer: 12 ounces semi-sweet chocolate chips, 1 cup heavy cream, 1 tablespoon unsalted butter.
Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Stand mixer or hand mixer
- Medium saucepan
- Heatproof bowl
- Offset spatula
- Wire rack
Instructions
Prepare the Shortbread Base
Preheat your oven to 350°F. Line a 9×13 inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a stand mixer fitted with the paddle attachment, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt. Add 1 cup softened unsalted butter and mix on low speed until the mixture resembles coarse crumbs, about 2 minutes. Increase speed to medium and mix until the dough comes together into a cohesive ball, approximately 1 minute more. Press the dough evenly into the prepared pan, using your fingers or the bottom of a measuring cup to create a compact, level layer. Bake for 20-25 minutes, or until the edges are lightly golden and the center appears set. Remove from the oven and place the pan on a wire rack to cool completely, about 1 hour. Tip: For a more tender shortbread, avoid overmixing once the dough forms; stop as soon as it holds together.
Make the Caramel Layer
Create the Chocolate Ganache Topping
Place 12 ounces of semi-sweet chocolate chips in a heatproof bowl. In a small saucepan over medium heat, heat 1 cup heavy cream until it just begins to simmer, with small bubbles forming around the edges, about 3-4 minutes. Do not let it boil vigorously. Pour the hot cream over the chocolate chips and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Add 1 tablespoon unsalted butter, then whisk gently from the center outward until the mixture is smooth, glossy, and fully combined, about 1-2 minutes. Let the ganache cool at room temperature for 10 minutes to thicken slightly, stirring occasionally. This ensures it will spread evenly without melting the caramel layer underneath.
Assemble the Cake Layers
Remove the pan from the refrigerator. Pour the slightly cooled ganache over the set caramel layer. Use an offset spatula to spread the ganache evenly across the surface, working quickly to cover all areas before it begins to set. Gently tap the pan on the counter a few times to release any air bubbles and create a smooth top. Return the pan to the refrigerator and chill for at least 2 hours, or until the chocolate layer is firm to the touch. For best results, chill overnight; this allows all layers to set completely and makes slicing cleaner. The cake should be stored in the refrigerator until ready to serve to maintain its structure and prevent the caramel from becoming too soft.
Slice and Serve the Finished Cake
Use the parchment paper overhang to lift the entire cake out of the pan and onto a cutting board. Warm a sharp knife under hot water for 10 seconds, then dry it thoroughly with a towel. Cut the cake into 24 rectangular bars, approximately 2×3 inches each, rewarming and drying the knife between cuts for clean edges. Serve immediately, or store slices in an airtight container in the refrigerator for up to 5 days. The cake can also be frozen for up to 1 month; wrap individual bars in plastic wrap and place in a freezer bag. Tip: For easier slicing, score the chocolate layer lightly with a knife before chilling to guide your cuts later.
Tips and Tricks
For a more intense caramel flavor, use dark brown sugar instead of light. If your caramel becomes too thick upon cooling, gently reheat it in the microwave in 10-second intervals, stirring between each, until spreadable. To prevent the shortbread from puffing up during baking, prick the dough all over with a fork before placing it in the oven. For a glossy chocolate finish, add a teaspoon of light corn syrup to the ganache. If you prefer a milk chocolate version, substitute milk chocolate chips and reduce the heavy cream to 3/4 cup. Always use room temperature ingredients for the shortbread to ensure even mixing. When making the caramel, a heavy-bottomed saucepan distributes heat more evenly and reduces the risk of burning.
Recipe Variations
- Nutty Twist: Add 1/2 cup finely chopped toasted pecans or almonds to the shortbread dough before baking for added crunch.
- Sea Salt Caramel: Sprinkle a pinch of flaky sea salt over the caramel layer before adding the chocolate for a sweet-salty contrast.
- Dark Chocolate Version: Use dark chocolate chips in the ganache and reduce the heavy cream to 3/4 cup for a richer, less sweet topping.
- Individual Servings: Press the shortbread dough into a muffin tin lined with parchment cups, then layer with caramel and chocolate for portable mini cakes.
- Cookie Base Alternative: Replace the shortbread with a layer of crushed graham crackers mixed with melted butter for a quicker, no-bake option.
Frequently Asked Questions
Can I use store-bought caramel instead of making it from scratch? Yes, you can substitute 1 1/2 cups of store-bought caramel sauce. Warm it slightly for easier spreading, but note that it may be softer than homemade and could require longer chilling.
How do I know when the caramel is cooked enough? Use a candy thermometer; it should reach 225°F. Without one, cook until it thickens to coat a spoon and leaves a clear trail when you run a finger through it on the back of the spoon.
Can I make this cake gluten-free? Yes, replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients, like corn syrup, are certified gluten-free if needed.
Why did my chocolate ganache turn grainy? Graininess usually occurs if the cream is too hot or if you whisk too vigorously. Heat cream just to a simmer and whisk gently to emulsify smoothly.
How far in advance can I prepare this cake? It can be made up to 2 days ahead. Store it covered in the refrigerator, and slice just before serving for the best texture and appearance.
Summary
This Twix candy bar cake layers buttery shortbread, chewy caramel, and smooth chocolate ganache. It replicates the classic candy in a dessert form that is perfect for gatherings or indulgent treats.
