Twix Buttery Shortbread Caramel (Print Version)
Buttery shortbread with creamy caramel and milk chocolate topping, perfect for festive occasions.
# What You 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
# Directions:
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 (double boiler), 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 -
- That satisfying snap when you bite through chocolate into soft caramel
- Buttery shortbread that melts before you even finish chewing
- They look impressive but secretly come together in stages
02 -
- Warm caramel makes soft cookies so let that layer chill completely before adding chocolate
- Room temperature ingredients prevent the dough from splitting or feeling greasy
03 -
- Chill the dough for 15 minutes if it feels too soft or sticky to work with
- A small offset spatula makes spreading caramel much easier than a regular knife