Twix Buttery Shortbread Caramel (Print Version)
Buttery shortbread topped with creamy caramel and smooth milk chocolate layers in every bite.
# 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 tsp salt
05 - 1 tsp vanilla extract
→ Caramel Filling
06 - 1 cup thick caramel sauce or dulce de leche
07 - 1/4 tsp sea salt
→ Chocolate Topping
08 - 7 oz milk chocolate, chopped
09 - 1 tbsp unsalted butter
# Steps:
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 - 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.
# Expert Tips:
01 -
- Three distinct textures in one bite crisp cookie, chewy caramel, smooth chocolate
- Makes you feel like a pastry wizard with surprisingly minimal effort
02 -
- Warm cookies and caramel do not get along, let everything cool completely before assembling
- The chilling steps aren't suggestions, they're what prevents the layers from sliding into each other
03 -
- Use a cookie scoop for uniform sizing so they bake evenly
- Work quickly once the chocolate is melted, or keep it over the warm water while you dip