Twix-ting The Foodie World

I am not going to play footsies with you today. Today is the beginning of a wonderful, assessment free weekend and I intend to enjoy every foodie minute of it with you all my friends πŸ™‚ (but I would like to apologist in advance for my horrid lighting, I was making these during the night πŸ˜€ – I still think you will like them though)

After one insanely long post, and one comparatively short post, this post will hopefully be just right and focused completely on the goodness that is dessert (especially since my last post was savoury – quel horreur! Nah, not really :P)

As the terribly punny title will tell you, this recipe involves Twix. Milk chocolate covering caramel on shortbread Twix. The international slip-in-your-pocket equivalent to a caramel chocolate slice or Millionaires shortbread. I can see your ears pricking up so much you may as well be a pixie or an elf πŸ˜€

The Twix is a much loved candy bar. So much flavour. So much good flavour. Now, what if I told you I made up a recipe. Very loosely adapted (and that was only the base) from someone else but essentially my own idea which I would like to think as revolutionary without tooting my own horn.

We all like blondies? Yes, nods all round? Good. But this is not a blondie. Blondie is a cousin to the brownie. It is always more cake like and slightly chewy like a muesli bar but not fudgy. It is a cousin, nothing more and when the two get together, more often than not Blondie is left out. Totally not atomic πŸ˜‰

113But what features in this recipe is too much like a brownie to be a blondie. It is dense, it is fudgy and it is very, very chocolate-y. On its own, without its additional armour. But problem – it is white.

It is a hybrid. Something that came out of the apocalyptic food world. A mutated brownie. A whitie. And that is that. It is here to stay. Good luck trying to get rid of it. Because you won’t want to.

Soft, fudgy, a crackly top so reminiscent of that dark and decadent delight, this is a completely whole new thing. Everything is the same, it is just white. And remember. It is not a blondie.

If your ears perked up them, I think your jaw has dropped by now. But wait because it gets even better.

That base idea was from the goddess of the foodie world, Smitten Kitchen. After overhauling that, I went on. I couldn’t stop. The whitie had taken control over me. And then things got out of hand. And this is where Twix enters in a dazzling flash of light and a red carpet.

Imagine a layer of Twix packed in between two thick chunks of fudgy whitie. Imagine if that was not the only Twix type in the whitie. Ok, now your eyes are bulging, seriously I can see them from the thousands of kilometres I am sitting from most of you. Get yourselves together people, I am coming to the finally bit – and you don’t want to get shocked.

Second type of Twix – a Twix coating on the whities. First a dark and rich ganache. Chocolate and cream melding together. Then some piping (not into the mouth, onto the ganache) of caramel sauce (homemade is best – link below ;)) and then a sprinkling of shortbread biscuit crumbs to hype up the mood.

So what do we have now?

  • Twix layer
  • Twix Frosting
  • A Whitie

So let us call this something better than the name I thought of first: Jeans-The-Ripper

Let us go for something a bit more tasteful and elegant: How about Two Twixed Fudgy Whities? Attention getting, descriptive and sounds like a treat? Ok let’s stick with that πŸ™‚

And just before I let you gaze into the words of this recipe, just a little shout out to C, whose barbecue these will be sent to (after more than a nibble from me ;)) – Happy Birthday!!!! πŸ˜€

Enjoy my friends the revolutions of foodie world!

Two Twixed Fudgy “Whities”
Loosely Adapted Whitie from Smitten Kitchen’s White Chocolate Brownies
Makes: 16-24 squares


  • 200g white chocolate, chopped
  • 113g copha (solidified coconut shortening)
  • 113g butter
  • 1 1/2 cups caster sugar
  • 4 eggs
  • 2 tsp vanilla essence
  • 1 1/2 cup plain flour, sifted
  • 3x Single serve Twix bars, 2 in each packet and chopped into quarters (refrigerate)
  • 1 recipe chocolate ganache – use all dark chocolate
  • 1 cup caramel sauce (homemade with pictorial!)
  • 2-3 tbs crushed biscuit crumbs


  1. Preheat oven to 155 degrees C. Grease and line a 24cmx18cm baking tray (make sure some lining hanging over the edges so can pull out easily)
  2. Melt chocolate, copha and butter together in a saucepan over medium heat – be warned that copha takes a little longer so if that is slightly melted first, it will be better
  3. Let mixture cool to lukewarm
  4. Beat in sugar
  5. Beat in eggs and vanilla, adding eggs one at a time
  6. Stir through SIFTED plain flour until well combined (do not overmix and make your you sift because unlike brownies, you can’t see big flour lumps and break them, especially because the mixture is so sticky and gooey)
  7. Pour 1/4 batter into prepared pan
  8. Press Twix quarters into the batter
  9. Pour over remaining batter until covering all bars. If any slightly float up to the top, use a skewer and push them back down
  10. Bake for 35-40 minutes or until a skewer inserted comes out with fudgy crumbs (and there is a beautiful crackly crust on top)
  11. Put onto a wire rack to cool. Do not unmold
  12. Make ganache recipe. Let sit for 5 minutes before pouring on top of lukewarm whities – spread to all corners. Refrigerate, uncovered.
  13. Make caramel recipe (and cool to thick consistency) or use store bought. Pour into a squeezy bottle or piping bag (bottle is much easier) and pipe a design on top of completely cooled ganache-d whities
  14. Sprinkle biscuit crumbs on top
  15. Refrigerate for 1-2 hours or until fully set. Cut into squares and devour. Seriously πŸ™‚

I promise to update this post tomorrow with some better photos with natural lighting, all cut up and ready to be taken away (saving a couple I assure you :D) – Good night my friends!



I highly recommend cutting them with a sharp knife dipped in hot water and wiped clean because these are the fudgiest brownies – no, whities – I have ever had to cut!


Now you see why they are not blondies? πŸ˜€

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  2. Cucina49 says:

    Oh, you’re killing me–I would not be able to stay away from this, since Twix is my favorite candy bar! The problem is that I want a piece of this. Right. now.


  3. Paula says:

    I thought your 3 chocolate baked items post earlier would put me in a sugar coma…now I’m thinking this recipe is going to do it for sure. How yummy do these look? I have no words.


    • Haha, no such thing as a sugar coma (unless you mean going absolutely high :D)
      I am so glad you liked these so much, thank you thank you thank you πŸ™‚
      Also, I was trying to leave comments on your posts but it doesn’t seem to be working right now 😦 so I will let you know here πŸ™‚

      1. Your apple pie pizza looks gorgeous – amazing recipe and such a cute pictorial πŸ˜€
      2. I appreciate you subscribing very much my friend – I too have subscribed to yours under a different email
      3. Your batman cookies are awesome! I love batman as my favourite superhero (and not because it is Christian Bale :P)

      Choc Chip Uru


    • Thanks – and you are right, richness is a mild word to use for this πŸ˜›
      If you are a Twix lover you will fall in love!
      And I enjoyed your blog my friend!

      Choc Chip Uru


    • Thank you so much πŸ˜€
      You have very nice things to say and I appreciate it – and thank you also for becoming a followed my friend (get ready to bust your sweet tooth ;))

      Choc Chip Uru


  4. Heather says:

    Oh wow these look incredibly dangerous if left too long in my house; I guarantee the entire pan would be gone by days end….I have a weekness for everything that is included in this recipe!


  5. Kimby says:

    Choc Chip Uru, my ears perked up (in elfin magic form) during the first round of your post — then you added the updates, and my eyeballs joined in the fun (if it’s possible for eyeballs to be elfin shaped…) What a FABULOUS dessert!

    Now I’m just trying to figure out if there’s anything close to copha here in the States… maybe solidified coconut fat (the kind you find at the top of a can of cream of coconut?) Hmmm… this bears some research. πŸ™‚


    • Thank you so so so much my friend πŸ˜€
      Your words have made my day!!! Too happy you enjoyed it so much!

      As for copha, I don’t the fat off the top of the coconut cream would be a substantial enough substitute – any vegetable shortening will do, as long as it is white and looks like butter – of course you can also use all butter if you wish too as well no hassle πŸ™‚

      Choc Chip Uru


  6. shannon says:

    wow! these look dangerously good. Twix bars are probably one of my favorite candy bars of all time, so this recipe is definitely on my “to make as soon as possible” list.


    • Haha, thank you so much my friend! I adore twix myself so when I decided to make these, it was definitely a good idea to fight back against my constant twix craving πŸ˜‰

      Choc Chip Uru


    • I almost wanted to before the sense kicked into my head πŸ˜›
      Thank you so much! And I am really getting into candy baking – a new trend for me alongside devouring whole boxes of them πŸ˜‰
      Really happy you enjoyed it!

      Choc Chip Uru


  7. beccysfoodies says:

    that looks incredible! you’ve really out done yourself πŸ™‚ my mouth is watering…. i can almost taste it! just love it πŸ™‚


  8. These look stunning. I love the layers. Great looking stickers. as well. Hmm maybe you could advertise on one of our HK trams. I can picture it now. Choc Chip Uru with lots of yummy treats. Everyone would want to take that tram. Take care, BAM


  9. Terra says:

    WOW!!! That is my first thought! Who cares on lighting, those “Jeans-A-Ripper” look pretty fantastic!!! Twix is one of my favorite candy bars:-) Sending Hugs, Terra


  10. @akiasi says:

    Like, WOW! Twix is my favorite treat, and I think I’m having heart flutters just looking at this dessert. This is pure genius and I agree with Tina: AWESOME work with this dessert. Is there any left. πŸ™‚


  11. Candy cookie blondie-its all good and very creative of you. Cooking something inside of another is tricky business, but it looks like you sailed through this without a hitch. Also, the birthday girl will be delighted seeing this, I know I would be. Enjoy the weekend!


    • Thank you very much – I was to be honest a little apprehensive seeing as this was one of those times where I was going for my own recipe which was actually for an event but I was really happy with the turn out πŸ˜€
      Hope you have a wonderful weekkend too my friend!

      Choc Chip Uru


  12. I enjoyed looking at each of the pics until the finale and what a wonderful outcome I must say. Goodness this is superbly tempting even for someone like me who enjoy little slices of desserts. Nothing was wrong with the lighting as all the pics were clear and perfect just like the recipe.


    • Aww I wish I could send a piece to you! Don’t cry, just bake πŸ˜€
      And to put that poor little twix out of its misery, I truly believe eating it will be the best for everyone πŸ˜‰
      Glad you enjoyed this!

      Choc Chip Uru


  13. lovefoodcookfood says:

    This tooooo delicious and what about all those calories? Oh, blow the diet! I am going to have to try making this.
    What is a blondie? πŸ™‚


    • Haha, diets are not even in the equation for this ‘whitie’ – though perhaps the treadmill will become your best friend πŸ˜‰
      I hope you enjoy them as much as I did!
      And a blondie is supposedly white chocolate counterpart of a brownie but in my experience, it has been much less fudgy and more cake like with a milder white chocolate flavour – these ‘whities’ should really be the yin to the brownie yang πŸ˜€

      Hope it was explained ok πŸ˜›

      Choc Chip Uru


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