Save Pin These treats feature a rich, buttery shortbread base complemented by a luscious caramel layer and finished with smooth milk chocolate. The shortbread dough is crafted using softened butter, sugar, flour, salt, and vanilla, baked to a tender golden texture. Once cooled, a thick caramel sauce is spread atop, then chilled to set. Finally, melted milk chocolate blended with butter is poured over the caramel, setting into a glossy finish after refrigeration. Best enjoyed at room temperature, they offer a delightful balance of crispness, creaminess, and sweetness, perfect for sharing or special gatherings.
Last Thanksgiving, my sister mentioned she wished someone could turn Twix bars into a cookie. I spent that whole December weekend in the kitchen testing ratios, learning that patience with caramel cooling makes all the difference between a gooey mess and something that holds its shape.
My daughter helped me press the dough balls down that first time, and we both laughed when half the cookies ended up different sizes. Nobody at the holiday party cared about uniformity though the plate was empty within twenty minutes.
Ingredients
- Unsalted butter: Room temperature butter incorporates air better giving you lighter shortbread that does not feel heavy
- Granulated sugar: Creates the crisp tender texture we want from the cookie base
- All purpose flour: Do not pack it down or your cookies will be dense instead of melt in your mouth soft
- Salt: Just enough to balance the sweetness coming later
- Vanilla extract: Pure extract makes a noticeable difference in the buttery layer
- Thick caramel sauce or dulce de leche: Store bought works perfectly but homemade adds something special
- Sea salt: Optional but highly recommended for that salted caramel effect
- Milk chocolate: Chopping it yourself helps it melt evenly
- Unsalted butter for chocolate: Thin layer keeps the chocolate glossy and snapable
Instructions
- Prepare your baking space:
- Preheat oven to 350°F and line two baking sheets with parchment paper so nothing sticks later.
- Cream the butter and sugar:
- Beat together until the mixture looks pale and fluffy, about three full minutes, then mix in vanilla.
- Form the dough:
- Add flour and salt mixing until everything just comes together into a soft dough that holds its shape.
- Shape the cookies:
- Roll dough into 1 inch balls and space them 2 inches apart on prepared sheets, then flatten gently to about half an inch thick.
- Bake to golden:
- Bake for 12 to 15 minutes until edges are barely golden, then cool completely on wire racks before adding anything else.
- Add the caramel:
- Spread 1 to 2 teaspoons caramel onto each cooled cookie and chill for 30 minutes so it sets properly.
- Melt the chocolate:
- Melt chocolate and butter together over simmering water, stirring until completely smooth and glossy.
- Finish and set:
- Spoon chocolate over caramel layer and chill another 15 minutes until firm, then bring to room temperature before serving.
Save Pin These became my go to hostess gift after the first batch disappeared from my own counter faster than I anticipated. Something about three distinct textures makes people reach for seconds without thinking about it.
Making the Caramel Layer Work
Warm caramel spreads beautifully but slides right off cool cookies. I learned to microwave the jar for ten seconds, stir, then work quickly while the cookies are still slightly chilled from their first fridge session. The contrast between cold cookie and warm caramel helps everything stay where it belongs.
Getting That Clean Chocolate Snap
Tempering chocolate at home intimidates everyone but the trick is actually the butter. Adding one tablespoon chopped butter to the melting chocolate keeps it glossy and gives you that satisfying crack when you bite down. Just do not rush the melting stage or it will seize and turn grainy.
Storage and Make Ahead Tips
The assembly timeline is flexible, which is what makes these perfect for entertaining. You can bake the shortbread layers two days ahead, wrap them tightly, then finish with caramel and chocolate the morning of your event.
- Keep finished cookies between layers of wax paper so they do not stick together
- They actually taste better after sitting overnight as flavors meld together
- Bring to room temperature 20 minutes before serving for the best texture
Save Pin These cookies have become my requested contribution to every gathering now, and I do not mind one bit. Something about recreating a childhood candy bar from scratch makes people smile before they even take a bite.
Recipe FAQs
- → How do I achieve a crisp yet tender shortbread base?
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Use softened unsalted butter and mix it well with sugar and vanilla before adding flour and salt. Avoid overmixing the dough to keep the texture tender and bake until edges turn golden.
- → Can I use dark chocolate instead of milk chocolate?
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Yes, dark or semi-sweet chocolate can be used for a richer flavor, complementing the caramel layer nicely.
- → What is the best way to set the caramel layer?
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Spread a thick layer of caramel over the cooled shortbread, then chill in the refrigerator for at least 30 minutes to allow it to firm up before adding the chocolate topping.
- → How should these cookies be stored for freshness?
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Store in an airtight container at cool room temperature for up to five days to maintain texture and flavor.
- → Is it necessary to chill after adding chocolate topping?
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Yes, chilling helps the chocolate set properly, creating a smooth, firm finish without melting when handled.
