Twelve and a half years ago, my lovely sister gave birth to a wonderful little boy named Zack! He made me an Auntie for the very first time which, anyone who is an aunt knows, is a very special moment in one’s life. I became Auntie Missa (Mylissa was a little hard to get quite right in the beginning, and now they just say my name so fast it still kind of sounds like Missa, I LOVE it!).
Being an aunt is just the greatest thing ever.
I also pride myself in being Zack’s favourite aunt 🙂 Naturally I tend to ask him if I am his favourite as I am stuffing him with brownies, chocolate chip cookies, and other delectables. What can I say, the child is susceptible to my Auntie-powers!
One of the greatest things I love to do for my nephews and niece when they come and visit, is go on a baking spree. They just love my baking, and I love to see their eyes light up when they see pancakes in the morning, or smell cookies in the house. I also love the cute names they come up with for the treats I make them!
I think one of the cutest names they dubbed one of my treats is Auntie Missa’s Twix Bars. As they have just come and gone again, and I made these for them, I thought I would share this with you! Now I know this is an amazing accompaniment to a good book, because I have tried it on more than one occasion 😉
Auntie Missa’s Twix Bars
1 250gr package of biscuits (I use speculoos, the original recipe calls for any plain, sweet biscuits)
80 gr butter/margarine
1 400gr sweetened condensed milk
125gr extra butter
1/3 cup caster sugar
1/3 cup golden syrup
250 gr good quality milk/dark chocolate (either bar or melts)
This is how you do it:
Take the biscuits and blitz it in a food processor until it is a fine crumb. Add in the 80 gr of butter and blitz again till it all comes together nicely.
Then place the biscuit crumbs in a baking dish ofabout 30 x 20 cm (12 x 8 inch) and press down to form a nice firm layer.
Next is the hardest, making the caramel.
Take a good pan, and combine the can of milk, sugar, golden syrup and extra butter. Stir it all together and bring it to the boil over a medium-low heat. Take care to stir continuously, or it will burn fast, and if it does, it will get bitter and get burnt bits in it, which you need to avoid!
Once it looks like this, turn the heat all the way down and stir for about 7-15 minutes, depending on your cooker.
When the caramel look nice and golden like this, it’s just about done.
When it’s ready pour the hot caramel on the biscuit layer. Be careful, because it is scorching hot!!! Spread it out evenly with a spatula. It should look something like this.
Then you take the chocolate. If you have it in a bar, break it up into small pieces, and put it into a bowl. I do not have the time, or the desire to melt it over an extra pan, so I microwave it. Pop the bowl in at 300Watts for about 1-2 minutes, and take it out. It should look something like this, kind of starting to melt.
Stir it really well, and it will really get nice and melted, but nog quite all the way.
Microwave for 1-2 more minutes, and stir again. It’s ready to go on the caramel.
Once you have poured it on, it should look like this.
Let it set in the fridge for a few hours until the chocolate is completely set (about 2-3 hours), and it will look like this.
Now slice it up and enjoy!