Yes, just yes. These turned out so messy, I fell in love. When I began cutting the twix brick into rectangles, the caramel layer just oozed out like lava. So for days, I didn’t bother to cut the rest of the brick – I just ate it like so. I’m not ashamed, and neither should you, should this happen to you.

So let’s get into it, yea?

ingredients:

BISCUIT BASE

– 1/2 cup of unsalted butter
– 1/4 cup of granulated sugar
– 1 1/2 cup of flour

CARAMEL

– 1  2/3 cup (330g) of granulated sugar
– 1 cup of heavy cream (don’t fill all the way – leave a cm)
– 1 cup water (don’t fill all the way – leave a cm)
– 2 1/2 TSP vanilla extract
– 2 1/2 TBSP (40g) of butter

CHOCOLATE GANACHE

– 1 1/2 cup of chocolate chips
– 4 TBSP of butter

the way:

– preheat the oven to 350/180 degrees.
– beat the butter and sugar until they become pale and fluffy.
– add the flour and mix with your hands until fully combined.
– in a rectangular pan (brownie pan), press the dough into the bottom of the pan.
– bake for 15 minutes, or until the edges are slightly browned.

caramel:

– in a saucepan, bring the sugar and water to a boil over medium-high heat. Use a spoon and stir until the sugar dissolves, then this is important: toss the spoon to the side and stir by tilting and swirling the pan while the mixture boils. Slowly, you will see it starting to caramelize; keep swirling until all of it has reached a goldish-brown. Once it’s achieved that level, remove from heat.
– add in the butter and swirl it in. Don’t be frightened, the combination will create many bubbles. This is completely normal, just keep swirling.
– After your bubbles settle down, add the cream and stir it in.
– find your spoon, and add in the vanilla and stir it in with said spoon.
– pour the mixture on to the biscuit base and let it cool again.
– make sure the caramel is completely set, or else your chocolate ganache will mix into it.

chocolate ganache:

– melt the chocolate and butter together and pour it on top of the caramel.
– let the whole pan cool on the counter or in the fridge for about 15-30 minutes before serving.