Twix Buttery Shortbread Caramel (Printable)
Buttery shortbread paired with creamy caramel and silky milk chocolate for a decadent treat.
# What You'll Need:
→ 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
# Steps:
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. Mix in vanilla extract.
03 - Add flour and salt, mixing until soft dough forms.
04 - Roll dough into 1-inch balls and place 2 inches apart on prepared sheets. Flatten to 1/2 inch thickness.
05 - Bake for 12-15 minutes until edges are golden. Cool completely on wire racks.
06 - Spread 1-2 teaspoons caramel onto each cookie. Refrigerate 30 minutes to set.
07 - Melt chocolate and butter in double boiler over simmering water, stirring until smooth.
08 - Spread chocolate layer over caramel. Chill 15 minutes until set. Serve at room temperature.
# Expert Tips:
01 -
- The combination of buttery shortbread, velvety caramel, and smooth milk chocolate captures everything nostalgic about the candy bar we all grew up loving.
- These cookies are surprisingly forgiving, so even if your caramel layer looks a little messy, they will still taste absolutely incredible.
02 -
- Make sure your shortbread cookies are completely cool before adding caramel, or the layers will slide right off.
- Chilling the caramel layer before adding chocolate prevents the two toppings from mixing together.
03 -
- Use a cookie scoop to ensure all your shortbread rounds are the same size for even baking.
- Chill your dough for 15 minutes if it feels too soft or sticky to shape.