Twix Buttery Shortbread Caramel (Printable)

Delicate buttery shortbread enhanced with smooth caramel and a milk chocolate topping for a luscious finish.

# What's Needed:

→ 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

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
03 - Add flour and salt, mixing until a soft dough forms.
04 - Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart.
05 - Flatten each ball gently with your palm or the bottom of a glass to about 1/2 inch thick.
06 - Bake for 12-15 minutes, until edges are just golden. Cool completely on wire racks.
07 - Once cool, spread about 1-2 teaspoons of caramel onto each cookie. Chill in the refrigerator for 30 minutes to set.
08 - Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
09 - Spoon or spread a layer of melted chocolate over the caramel on each cookie.
10 - Chill cookies for another 15 minutes, or until chocolate is set. Serve at room temperature.

# Tips for Success:

01 -
  • They taste exactly like the candy bar but with that fresh-from-the-oven magic you cant buy in a wrapper
  • The three-layer texture, crisp buttery base, gooey caramel, snappy chocolate, makes people's eyes light up every single time
02 -
  • Caramel slides right off warm shortbread, so patience during cooling is the secret to cookies that hold together when you bite them
  • Melting chocolate over direct heat or getting even a drop of water in the bowl will cause it to seize into a grainy, unfixable mess
03 -
  • Chill your cookie sheets in the freezer for 10 minutes before baking to help the cookies hold their shape better
  • Use an offset spatula for spreading both caramel and chocolate, it gives you that professional, even layer

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