12 Servings 


For The Chocolate Coating: 

6 ounces semi-sweet chocolate chips 

For The Caramel Layer: 

1 cup sugar 

6 Tablespoons butter 

6 Tablespoons heavy cream 

1/2 teaspoon salt 

1 teaspoon vanilla extract 

Pinch of pink himalayan salt for topping 

12 Madeleines 


1) To make the caramel sauce, In a heavy bottomed saucepan, heat the sugar on medium low heat until it’s completely melted, swirling the pan gently every 20 seconds or so. Once melted, reduce heat to low and stir in the butter slowly at first and then vigorously, it will bubble, that is normal. 

2) Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Take off the heat and let it cool for 5 minutes.

3) To make the Twix bars, using a sharp knife cut off the hump of each Madeleine. Place flat side up on a cookie tray lined with parchment paper. Once the caramel has cooled slightly pour over the Madeleines, spreading into an even layer. Place in the fridge uncovered for at least two hours or overnight to set. 

4) Melt the semi-sweet chocolate using a double broiler system, use a small pot on medium-low heat with 1 inch of water, place a heat resistance larger bowl on top containing the chocolate. Heat over low heat until melted and smooth.

5) Gently drop each cooled Madeleines Twix Bars into the chocolate, using a fork to flip the Madeleines bar over to evenly coat all sides. Place on parchment paper. Sprinkle crystal salt on top. Repeat with the rest of the bars. Place in the fridge to set until the chocolate has hardened, about 15 minutes and serve.