Description
Sourdough Twix Bars combine a buttery shortbread base made with sourdough discard, a rich homemade caramel sauce, and a smooth milk chocolate coating. These bars offer a delightful twist on the classic candy bar with the tangy depth of sourdough in the crumbly shortbread paired with creamy caramel and chocolate. Perfect as an indulgent treat for gatherings or special occasions, these bars require a few hours of chilling and baking but result in richly textured, flavorful squares that balance sweet and salty notes.
Ingredients
Shortbread Base
- 250 g All Purpose Flour
- 185 g Butter, cold and diced
- 100 g Sourdough Starter (or sourdough discard)
- 120 g Powdered Sugar
- 5 g Salt
Caramel Sauce
- 300 g Granulated Sugar
- 115 g Butter, softened
- 160 g Heavy Cream, left out for 30 minutes
- 5 g Salt
Chocolate Coating
- 450 g Milk Chocolate Chips or chunks (16 ounces)
- 1-2 tbsp Coconut Oil (optional)
- Flaky Salt (optional for topping)
Instructions
- Prepare the shortbread base: Preheat your oven to 320ºF (160ºC) and grease two 8x8-inch (20x20 cm) pans. Cut parchment paper to fit with an overhang to create a sling for easy removal.
- Make the dough: In a food processor or Thermomix, pulse the flour, cold diced butter, powdered sugar, sourdough discard, and salt until the butter is cut in and forms a rough dough. Divide the dough into two equal parts.
- Shape the base: Place parchment in each pan, then press each dough ball into the pans to form a layer about 1 cm (½ inch) thick. Smooth as desired, using the parchment sling and a rolling pin for an even surface.
- Bake the shortbread: Bake for 20 to 25 minutes or until lightly golden on top. Remove from oven and cool completely in the pan.
- Make the caramel: Place granulated sugar in a medium saucepan over medium heat. Stir consistently as the sugar melts and liquefies, turning an amber color over about 10-15 minutes.
- Add butter to caramelized sugar: Remove from heat and whisk in butter cubes; the mixture will froth. Continue whisking until emulsified, thick and glossy, then add salt and whisk.
- Add cream: Slowly pour in the heavy cream while whisking. Stop once the sauce is rich and glossy. Let cool about 5 minutes.
- Assemble caramel onto shortbread: Pour half the caramel evenly over each cooled shortbread base. Tilt pans to spread evenly.
- Chill caramel layer: Refrigerate covered with foil for at least two hours or overnight until caramel is set to touch.
- Cut the bars: Use the parchment sling to lift bars onto a cutting board. Cut each pan's shortbread into 8 to 10 rectangular pieces.
- Melt chocolate: Place chocolate and optional coconut oil in a heatproof bowl. Microwave in 30-second bursts or melt over a double boiler until smooth.
- Coat bars in chocolate: Dip each caramel-top bar into the melted chocolate using tongs or hands. Smooth sides with a spatula and place on parchment-lined sheet.
- Set chocolate coating: Refrigerate coated bars about 15 minutes or until chocolate sets. Optionally, sprinkle flaky salt on top before chilling.
Notes
- Use sourdough discard to reduce waste and add a subtle tangy flavor to the shortbread.
- Be patient when caramelizing sugar to avoid burning—stir continuously.
- Allow caramel to cool slightly before pouring over shortbread to prevent melting the base.
- Optional coconut oil thins melted chocolate for easier coating and adds extra sheen.
- Store the bars refrigerated for up to 1 week for best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
