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Giant Twix 2

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After a lot of thought and pimpthatsnack surfing on a snowy day in
Britain, we decided that, to celebrate the start of half term, it was
our mission to make a Giant twix. Yes, a giant one.

But, what to use for a mold. Again, after a lot of thought, we figured
it was time for a trip to the DIY store of choice, B&Q, and half an hour
later we were the proud owners of a metre long bit of drainpipe with end
caps for £4. It measures 1m long, and 10cm in diameter, with a useful
grate on the top for, well, not very much.

It was time to visit the supermarket of choice, ""LiDL"". After
analysing a twix bar thoroughly, and doing some calculations, we
calculated we needed a lot of chocolate. A lot. So, purchases from
""LiDL"":

– 32 bars of chocolate – £8.00
– 3kg Demerara Sugar – £2.00
– 1kg butter – £2.00
– 1.5kg plain flour – £1.00
– Some butter toffees.

So, total cost of the pimp: about £18.00.

On we went. Starting at 9am, we attempted to work out how we were going
to do this. It was a big project, but here it goes.

First, the drainpipe was lined with a metre long bit of parchment paper.
We melted 15 bars of chocolate, and poured it all into the mold,
covering the chocolate in yet another sheet of parchment paper. Using a
poster holder, we pushed the chocolate up the sides of the pipe.

Failing to have a better idea, we then dropped the whole pipe into a
cold bath to cool it down.

OK, on with the shortbread, The normal twix biscuit is very much like
shortbread, except with less butter. So we reproduced this with a
shortbread recipe. We made 6 huge slabs, roughly twix-shaped, which were
then shoved in the oven.

While they were cooking, it was on with the caramel. We were worried
that we would end up making a hard toffee, which was not very much like
the creamy runniness of the caramel inside a twix. So, our first attempt
involved heating a whole packet of Butter Toffees in the microwave.
However, this wasn’t too successful: although we had found the ideal way
to pimp a Werther’s Original, a solid lump of toffee which wouldn’t
unstick itself from the bottom of the bowl was really not cool.

So, it was off to the internet. We settled for a thick, more sugary
version of a butterscotch sauce, which we tested and found to be almost
identical to the Twix caramel. 3 kilos of sugar, half a kilo of butter,
and plenty of water, cream and flour later, we had a small mountain of
caramel, which we left to cool.

Now, it was time to put the whole thing together. Removing the chocolate
from the bath, out came the poster tube and second layer of baking
parchment and in went the caramel, spread evenly throughout the bar:

Then, we cut the shortbread to perfect sizing and floated double
thicknesses of biscuit in the caramel:

When this was done, we simply melted down the remaining 17 bars of
chocolate and dumped it over the top of the biscuit, before putting the
whole bar, now weighing a huge amount more, back in the bath.

At this point, it was time to make a wrapper to house the chocolatey
beast. Finding a roll of paper, we set to work enlarging the Twix logo,
and painting the whole thing the right colour.

When the bar was cool, we simply outturned it onto some baking
parchment, and put it the right way up. The final touch was to layer
chocolate over the top of the bar to achieve the same texture as the
original bar. After this had set, the whole thing was wrapped up in tin
foil and put inside its wrapper.

So there you have it, one monster Twix Bar! The next challenge was to find
sufficient numbers of people to eat it…

**The vital statistics:**

– 10cm in diameter

– 1 metre long

– Weighing over 6kgs!

– An estimated 10,000 calories

– **126 times the size of a regular single-finger twix bar!**

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