- used 5 oz freshly-milled soft white wheat + 1 oz hard white wheat instead of all-purpose
I see now why there are whole programs devoted to working with chocolate. It’s very challenging! Getting these little bars covered evenly with the melted chocolate was next to impossible because they were sticky and roly-poly. It’s definitely not something to do when you’re in a hurry.
I wouldn’t say they taste like a Twix bar exactly, but they’re very good as their own thing. They remind me more of something that would be found in a box of chocolates, rather than in plastic at the checkout counter. The shortbread part is a bit crumbly due to the whole wheat flour. A more even split of hard white and soft white wheats would have probably helped, along with 20% less butter.