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The combination of caramel and chocolate is a candy store classic, but add in a cookie crust and you get a candy-lover’s dream. With a shortbread crust, gooey caramel, and premium chocolate, our Halloween version of a Twix™ is irresistible.
We’re assuming that you already have basic tools lying around (like a rubber spatula, bowls, and measuring cups), so here’s the special equipment you’ll need:
What to buy:
Professional pastry chefs use a type of chocolate known as couverture, which sets up nicely because it contains more cocoa butter than regular chocolate. The only trick is, you need to temper it. For this recipe, we used E. Guittard 38 percent Cacao Milk Chocolate Wafers; they can be found at specialty grocery stores and online.
From experience we can say it’s best to avoid tempering chocolate on a hot day. If you can’t, be sure to work in an air-conditioned space. Chocolate behaves best in a room-temperature environment (mid-60s to low 70s).
Once your chocolate is in temper, it stays there for only a short time, so have everything ready to go and work quickly.
For the caramel:
For the chocolate coating: