Althoughthis mini-twix takes some time tobake,it's definitely worth.....Can be doneoverseveraldaysif you do nothave time forit all at onceandgoes nicelyto keep it in the freeze.
230 grams butter,
3 cups powdered sugar,
2 tsp vanilla essence
4 cups flour,
1/2 teaspoon salt
Whip butter and powdered sugar. Add eggs and vanilla essence. Add flour and salt and mix into dough. Let rest in the fridge for an hour. Pour into a baking pan (about 30x40 ) and bake it in the oven for 30 minutes at 150 degrees. Rotate the pan halfway through baking. Let it cool.
2.4 cups sugar ,
1.3 cups brown sugar,
1.2 cup light syrup ,
1.2 cups evaporated milk ,
2.4 cup whipped cream
110 grams butter,
the seeds of a vanilla bean ( vanilla options )
Boil together for 10-20 minutes in a pan with thick bottom. I use a spoon with built-in thermometer and cook to 115 degrees (important). If it is cooked too long, the caramel will become very hard. Pour the caramel over the cooled bottom and leave it to stiffen. Cut into desired size. Use a very sharp knife.
Topping : 300 grams of milk shocked, 25 grams coconut butter
Melt both ingredients and dip the cookies in it so that the sides and top are covered by it . Let them cool and store in the refrigerator or in the freezer.