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M&M/Mars Caramel Twix Bars

By Todd Wilbur


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The process by which M&M/Mars and other candy companies smoothly chocolate-coat their confections is called enrobing. Enrobing was created in 1900 to protect the interiors of the bars from drying out. The process begins when the uncoated centers pass through a curtain of liquid chocolate on a continuous stainless-steel belt. The top and sides of each bar are coated with a thin layer of chocolate. The process is repeated a second time, and then the fully coated bar is quickly cooled and wrapped.

Enrobing is the least expensive way for manufacturers to coat their chocolates. At M&M/Mars, the enrobing machines run around the clock to meet the high demand for their products. Unfortunately, traditional kitchen appliances don't include among them an enrobing machine, so in our case, dipping will have to suffice.

The caramel Twix was introduced in 1977, and peanut butter Twix came along in 1982. 

Source: Top Secret Recipes by Todd Wilbur.

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  • 35 unwrapped Kraft caramels
  • 2 tablespoons water
  • 1/2 box (20) Nabisco Lorna Doone shortbread cookies, cut in half
  • 1 12-ounce bags milk-chocolate chips
  • Do This
    • Restaurant/Brand
      M&M Mars
    • Instructions

      1. Combine the caramels with the water in a small pan and melt over very low heat, stirring frequently.

      2. Cut the Lorna Doone cookies in half lengthwise, then place them side by side on a cookie sheet lined with wax paper or release foil.

      3. Using a small spoon, dab some caramel onto each cookie and spread it over the surface. Then, place the cookies in the refrigerator until the caramel firms up, about 10 minutes.

      4. Take the cookies out of the refrigerator and apply a second coating of caramel, then pop them back in the fridge for another 10 minutes.

      5. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute.

      6. Remove the cookies from the refrigerator. Rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocolate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65 to 70 degrees F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes.

      Makes 40 bars.

      Tidbits: To make the peanut butter version of the Twix bars, substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.

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