Twix buttery shortbread caramel (Print)
Buttery shortbread with creamy caramel and milk chocolate topping, perfect for festive occasions.
# Ingredient list:
→ Shortbread Base
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
→ Caramel Filling
06 - 1 cup thick caramel sauce or dulce de leche
07 - 1/4 teaspoon sea salt
→ Chocolate Coating
08 - 7 oz milk chocolate, chopped
09 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter and sugar until light and fluffy. Stir in vanilla extract until well combined.
03 - Add flour and salt to the butter mixture, mixing until a soft, cohesive dough forms.
04 - Roll dough into 1-inch balls and arrange on prepared baking sheets, spacing 2 inches apart. Flatten each ball gently with your palm or glass bottom to 1/2-inch thickness.
05 - Bake for 12–15 minutes until edges are lightly golden. Transfer cookies to wire racks and cool completely.
06 - Spread 1–2 teaspoons caramel onto each cooled cookie. Refrigerate for 30 minutes to set the caramel.
07 - Melt chocolate and butter together in a heatproof bowl over simmering water, stirring constantly until smooth and glossy.
08 - Spread melted chocolate over caramel layer on each cookie. Chill for 15 minutes until chocolate is firm. Serve at room temperature.
# Expert Tips:
01 -
- They capture everything nostalgic about Twix bars but with a homemade touch that makes them feel special
- The texture contrast alone makes them irresistible, and they actually get better after sitting overnight
02 -
- Warm caramel makes the shortbread layer soften, so chill before adding chocolate or your cookies will slide apart
- Room temperature cookies have the best texture and flavor, so let them sit out for 15 minutes before serving
03 -
- Use a small cookie scoop to portion the shortbread dough for cookies that bake evenly and look uniform
- Work quickly when dipping the chocolate coating, as the cold caramel will cause it to set faster than expected