The theme for "post/mail from my kitchen" is "childhood memories" this time. Since many of my sweet childhood memories (butter cream cake, waffles with vanilla sauce, truffles, Kinder-Riegel, ice cream) are unfortunately either impossible to mail or (almost) impossible to prepare at home, I had decided on homemade Toffifee and homemade Nutella.
After I had searched, sorted and compared recipes, it occurred to me suddenly that my exchange partner has a hazelnut-incompatibility and thus both ideas were out! So I came up with homemade Raider or Twix - no hazelnuts and actually a special childhood memory for me, since I still remember the "Raider is now called Twix" - advertising in 1991 very well! So I baked a shortcrust base for my 22 x 22 cm brownie mold, the one I always use for the cashew toffees.
I was able to use the crème caramel (dulce di leche) from the Russian store which I wanted to use for the Toffifee for the Twix instead, but it was a bit softer than the original caramel.Ingredients for 32 Bars:
125 g butter
125 g sugar
250 g flour
400 g (1 can) Caramel Cream / Dulce di Leche / caramelized sweetened condensed milk
600 g of whole milk chocolate coating
Nutritional value: 150 kcal per bar
Prepare a pastry dough from of butter, sugar, flour and the egg. Press the dough into the mold and smooth it out. Prick the dough with a fork so that it bakes evenly and the air can escape during baking.
Pour the salted caramel cream onto the baked base and set to cool for a few hours in a cold place or (faster) in the freezer.
Raise the cold or frozen on board from the mold and cut it on a board in large Twix bars. For my mold, that made exactly 32 pieces (very easy to cut, since you only have to cut in half - we computer scientists love that ;-))
Melt the chocolate (I did this directly in a pot on the stove on low heat, but please be careful that nothing burns) and cover the bar with it, set to cool on baking paper.
Here is a comparison of original and counterfeit Twix. You can see it ( homemade right), the biscuit base was softer and higher in me and the caramel was too soft. Some taste testers found my version even much better :-)Let the bars become firm, then they bars can be packaged, (of course, always in pairs!) And off goes the mail from my kitchen!