I’ve loved Twix bars for my entire life, and was wondering what I wanted to do for my next baking experiment, when I remembered a set of mini-loaf pans my parents had given me a while back. I used this cheesecake recipe, and shortbread cookies for the crust.
The crust turned out well, though I’d forgotten that the caramel I was using is very buttery. In the future, I’d definitely use a different caramel, most likely either a caramel sauce, or pre-wrapped caramels from a grocery store’s bulk food section.
I’d left the caramel at room temperature for several hours to make sure it was nice and gooey. With a toothpick, I stirred a tablespoon or so into the batter, resulting in the above mini-cheesecakes.
I’ll be honest – the pans, though a nice idea, didn’t work out how I’d hoped. It took some gentle prying to get them loose from the sides, and though they mostly kept their “bar” shape, the above photos are after cutting off the rough edges. The dark chocolate I’d melted and spread over them also didn’t turn out as smooth as I’d have liked.
This was certainly a learning experience. All in all, the taste was fine, if a little buttery. There was just the right amount of cheesecake, caramel, and chocolate that I could taste everything individually, without one thing overpowering the others. However, next time I’ll use a square pan, most likely lined with parchment paper, to help with getting it out of the pan. If I can’t start this in the morning, I’ll remember to make it a two-day project; I was excited to see how it’d turn out, so I did this in the space of an afternoon and evening, and had I let it cool overnight, it probably wouldn’t have broken so much when I was getting them out of the pans.
