Homemade Twix Bars

My kids love TWIX candy!  I thought I would share this...

adapted from Sherry Yard’s, “Desserts By The Yard”


Shortbread
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)

Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.
Meanwhile, prepare the ….

Caramel
2 cups sugar
3/4 cup Lyle’s Golden Syrup (Regular corn syrup is fine)
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer

Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt (vanilla salt is very nice here if you have it) Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your …

Chocolate Glaze
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)
2 tablespoons butter
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.
Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.
Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size.
Serve.

Coffee-Charred Chipotle Flank Steak

The Secret Ingredient - Coffee: 

Coffee-Charred Chipotle Flank Steak 

Using coffee as a secret ingredient opens up a bitter, bitter world in the kitchen. In a good way. I have found, in experimenting with coffee, that it adds a flavor component not found in other ingredients. Coffee-bitter is a dry, matte flavor that adds such complexity and uniqueness to dishes. It is a delightful contrasting bitterness.


This flank steak is rubbed with chili for heat, sugar for sweetness, coffee for bitterness, pepper for spice, and salt. Together, with the char of a hot grill, the result is a juicy sliced steak with a complex and flavorful crust.  I added 1 chipotle in adobo sauce for some kick and smokiness.

Ingredients

• 2 teaspoons granulated sugar
• 1 teaspoon instant espresso powder
• 2 tablespoons coarsely ground black pepper
• 1 teaspoon fine sea salt
• 2 teaspoons mild chili powder
• 1 flank steak, about 1 1/2 pounds
• 1 tablespoon vegetable oil
• 1 chipotle in adobo sauce, minced 

Procedures

1. Preheat gas grill to medium-high heat. In a small bowl, combine sugar, espresso, black pepper, salt, chipotle in adobo sauce and chili powder. Rub steak all over with vegetable oil. Press spice mixture onto both sides of steak.
2. Cook on first side until well seared, about 8 minutes. Flip and cook until second side is seared and center of steak registers 135°F on an instant-read thermometer, about 6 minutes longer. Transfer to cutting board, tent with foil, and allow meat to rest 10 minutes. Slice thinly against the grain, and serve.