Giant TWIX

How To Cake It's profile picture
  • Time it takes: 4 hours
  • Difficulty Level: Intermediate
  • Occasions: Birthday, Everyday

Right? Left? Both? A regular Twix bar is made up of three parts: cookie, caramel, and chocolate. A Twix bar on How To Cake It is made up of four parts: cookie, caramel, chocolate, and you guessed it… CAKE! 

You thought Twix bars couldn’t get any better? Well they just did! These GIANT Chocolate Bars are stacked up with all the delicious elements of real Twix plus cake. Each one is stacked with shortbread cookie cake and Yo’s Ultimate Vanilla cake then topped with a slab of caramel. To get the classic rippled chocolate coating, the bars are drizzled in chocolate and coated in more chocolate - yum! 

ingredients image squiggle

Ingredients


Cake

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  • 4lbs of Yo’s Ultimate Vanilla Cake

Shortbread

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  • 1 ⅓ cup unsalted butter, room temperature 
  • ¾ cup granulated sugar 
  • 3 cups flour 
  • 1 tsp salt

Caramel

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  • 4 ½ lbs creamy caramels, unwrapped
  • ¾ cup whipping cream

Decorations

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  • Candy melts 
  • Clear piping gel
Tools Icon

Tools


  • 3 x 9x13" rectangular cake pans
  • Simple Syrup Squeeze Bottle
  • Parchment Paper
  • Heavy Pot
  • Bench Scraper
  • Large Fork
  • Parchment Piping Bag
  • Small offset spatula
Recipe Book Icon

Learn More About Yo's Giant TWIX Bar Cakes!


Watch It!

  • Heat all of your caramels and the whipping cream in a pot over medium heat. Stir occasionally making sure they do not burn. Meanwhile, prepare a 9 x 13” cake pan by generously greasing the bottom and sides. Line the entire pan with parchment, and grease the parchment as well. Once your caramel is fully melted, pour it into the prepared pan. Let it set then chill it in the fridge.


    NOTE: You can do this step days in advance.

  • Line your pans with parchment paper then preheat the oven to 350 degrees Fahrenheit. Prepare 4lbs of Yo’s Ultimate Vanilla Cake then pour it into a 9x13” rectangular cake pan and bake for 1 hour or until a toothpick inserted in the centre comes out clean.  Let your cakes cool completely in their pans and chill them in the fridge before removing. 

  • Cream your butter and sugar together in a bowl then in a separate bowl, mix the salt into the flour. Add the flour and salt to your butter mixture and mix together. Press the cookie crumbs into a 9x13” rectangular pan lined with parchment paper (bottom and sides) until it is super packed. Take a ruler and a sharp paring knife to measure and mark out three strips of your cookie crumbs - each 2 ½ x 12”. Use a bench scraper to cut along the marks creating three strips then take a fork and poke holes into each strip - this will allow the air to release. Bake for 30 minutes at 350 degrees Fahrenheit.  

  • Cut a cake board to the size of your pans then place it inside the pan on top of the cookie and add a non stick mat and a smaller pan on top. Now carefully flip the pan over to remove your cookie. Once you have taken the cookie out, remove the parchment paper and flip it right side up so that you see the fork markings. Use a sharp chef’s knife to cut along the lines so that you’re left with your three strips. 

  • Remove your cake from its pan then level it and remove the caramelization from the bottom. 

  • Use a large serrated knife to cut your cake into 2 ½” x 12 strips - the same dimensions as the cookies. Cut the strips from the centre to avoid caramelization on the sides.

  • Melt your candy melts in a bowl then stir them together. Spread the melted chocolate onto a non stick mat or a baking tray in a strip slightly bigger than one cookie. Lay a cookie strip onto it then let it set for about 2 minutes in the fridge. Once the 2 minutes are up, trim away the excess chocolate around the cookie. Repeat this step for the other two cookie cakes. 


    TIP: Trim the chocolate 1/4 ” away from your cookie to create a border. This will help hold the caramel in later on.

  • Dab some clear piping gel on top of your cookie cakes. Place a cake strip on top of each cookie then re level if necessary - keeping in mind the height of the caramel and the total height of your Twix. 

  • Flip your caramel slab out of your pan using a cake board cut to fit inside the pan. We need the caramel slab to remain intact. Remove the parchment paper and flip it onto a silicone mat. Cut your slab into strips of the same size as the cookies and cakes then place them on top of the cookie and cake strips. 

    NOTE: Because the caramel will begin to spread, complete each Twix bar cake individually then move onto the next rather than all at once.  You can mold your caramel back into shape before placing each strip on a cake.

  • Set your first cake onto a rack with a strip of parchment cut to the size of the cake underneath. Remold your caramel using two rulers then place it on top of the cake. Pour chocolate over the entire bar to cover it entirely - make sure you pour it all at once and cover the whole bar so that there are no seams. Make sure you pour all at once so that there are no seams. Once the bar is covered, place it in the fridge to set as quickly as you can. Repeat for the other two cakes. 

  • Remove your cakes from the fridge then take some melted chocolate and clean up the edges on the bottom, or anywhere else that your caramel may be leaking through.

  • Add some melted chocolate to a parchment piping bag. You will want this chocolate to be a thicker consistency so let it cool if necessary.  Cut a fairly big hole at the top then drizzle it over the top of each Twix bar to give it the signature ripples. Let the ripples set completely. Coat the entire cake in more melted candy melts. Take a huge bite!

Congratulations you did it!

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