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If you had to, what would YOU chose? Snickers, or a Twix? I recently debated my favourite corner shop chocolate with my colleagues – and for me, it would have to be a snickers. All those layers of chewy nougat, delicate caramel and crunchy peanuts enrobed in milk chocolate would always be the chocolate I’d pinch from a box of Celebrations before they disappeared.

On the other hand though, I have fond childhood memories of asking my Grandparents if I could have a biscuit and sneaking to their biscuit tin to unveil a classic pack of vanilla shortbread – perfect for dunking with a cup of tea. Not to mention the fact that as children, we were allowed to buy a double Twix bar purely to share it with our bff / sister / brother. The buttery biscuit base had a bite to it that snickers did not and so I couldn’t really resist marrying the two in this recipe.

I’ve added a little peanut butter and salt to my caramel to give it a slight nutty edge, and the topping is made with 70% dark chocolate to counteract the sweetness, finished with flaky sea salt (pretty much my answer to everything}. You can cut these into squares or bars but I prefer to keep mine oblong. Equally, if you’re not a chocolate lover, or jut don’t fancy the extra layer, you can omit steps 5-7 and eat them as they are – they’re just as good!

Oh and the worst chocolate from a Celebrations box? It’s a pretty tight tie between Mars, MilkyWay and Bounty.

Snix Bars

http://jkzoo.cz/category/nezarazene/page/2/ Twix-inspired base
150g unsalted butter, chilled and diced
75g golden caster sugar
150g plain flour, sifted
75g ground almonds
1 tsp vanilla bean paste

Khirkiyān Snickers-inspired caramel
100g unsalted butter
100g golden caster sugar
1 tbsp golden syrup
25g smooth peanut butter
1 x 397g tin dulce de leche (or pre-made caramel)
1/2 tsp fine sea salt
+ 200g salted peanuts 

order generic Lyrica online Topping
300g dark chocolate 
Flaky sea salt, to finish 

  1. Grease and line a 20cm square baking tin. In a large bowl, mix the flour, sugar and ground almonds. Add the diced butter and rub it into the flour mixture using your index/middle fingers and thumb. When it begins to come together as a dough, add the vanilla and keep kneading until you have a rough dough. Press the shortbread mixture into the base, prick with a fork and then loosely cover with clingfilm and chill for at least 1 hour.
    http://canalsideconferencecentre.co.uk.gridhosted.co.uk/covid-19 N.B. Dust your fork regularly with flour to avoid dough sticking to it as your prick it all over. 
  2. Preheat the oven to 160C/140C fan/gas 2½ and bake the shortbread for 25-35 minutes or until very lightly coloured, then leave it to cool.
  3. Place all the ingredients for the caramel  except the salted peanuts in a large wide nonstick saucepan and bring to the boil, stirring until melted and amalgamated. Reduce the heat slightly so the top is still bubbling nicely all over and cook for 8-9 minutes, stirring frequently. Pour the caramel over the shortbread base, then sprinkle the salted peanuts over the top evenly. Leave to cool for at least an hour until set, then place in the fridge for another hour to really firm up. 
  4. Take the snix bars out of the fridge and using a chef’s knife, cut into slices 1 inch in width, and 4.5inches in length. Pop them on a wire rack over a chopping board lined with parchment paper. 
  5. Break 250g of the dark chocolate into pieces and melt in a bowl set over a pan containing a little simmering water. Once this has melted entirely, add the additional 50g of chocolate and stir until everything has melted – this is to bring the temperature of the chocolate down a little.
  6. Now you can either spoon the melted chocolate over the top of the bars {my preference}, and use a knife to smooth it around the edges. Or you can dip them by hand in your bowl of chocolate and place them back on the wire rack so any excess chocolate drips off. 
    N.B. I prefer the first option because you can control how much chocolate you put on each bar and it’s a slightly less messy affair. I’d also advise doing one bar at a time as your chocolate will set relatively quickly.  
  7. Once you’ve coated a bar in chocolate, sprinkle with flaky sea salt to finish. Repeat until you’ve covered all of your bars in chocolate and sprinkled them with sea salt. Leave to set completely at room temperature before eating!