"Traditionally, in Bangladesh, shortbread always has nigella in it," says Sohla El-Waylly, "so I felt like the cookie base of this Twix should have it." The nutty flavor of the black seeds isn't overpowering, but they do add a nice mild, peppery flavor that contrasts nicely with the sweetness from the caramel and chocolate.
Here, Sohla reveals how she perfected the addicting combination of buttery shortbread, rich caramel, and milk chocolate.
Nigella & Milk Chocolate Twix
20 ounces, roughly chopped milk chocolate
Note: Temper your chocolate by melting 15 ounces over a double boiler, while stirring until completely melted. Add the reserved 5 ounces of chocolate to slowly cool the mixture to 80 degrees Fahrenheit, which should take roughly 10 minutes. (When you're ready to dip, you can reheat over the double boiler.)
2 sticks of butter, softened
½ cup sugar
1½ teaspoons salt
1½ teaspoons nigella seeds
2½ cups flour
2½ cups sugar
1 cup heavy cream
½ stick of butter, softened
½ cup water
1 teaspoon salt
How to Make It
Using a handheld or stand mixer, cream together the butter, sugar, salt, and nigella seeds until fluffy. Add flour, and mix until well combined. Note: your batter will be thick and crumbly.
Line your 9-inch by 13-inch sheet pan with nonstick cooking spray and parchment paper. Press your batter into the pan and spread evenly. Take your time with this step to ensure equal-sized bars.
Trim off the edges of the batter using a knife to even it all out before cutting a line down the middle of the batter. Then, cut 12 bars at roughly ¾-inches. Bake for 90 minutes at 275 degrees Fahrenheit until golden brown. Allow your cookie base to cool before cutting out the individual candy bars.
Meanwhile, make your caramel by browning the sugar with the water in a large pot on the stove. You want to let your sugar sit; don't stir it. You want the mixture to darken and begin to smell slightly smokey (this will take about 15 minutes). Deglaze with the heavy cream (the mixture will begin to bubble). Add the salt and butter, stir, and allow to cool.
Add your cooled caramel to a piping bag. Pipe the caramel onto the top of your cooled cookies. Individually dip each bar into the melted chocolate, covering every part of it in chocolate to ensure the caramel doesn't seep out. Let the bars cool for at least 15 minutes in the fridge before eating.