Twix buttery shortbread caramel (Printable)
Buttery shortbread enriched with creamy caramel and finished with luscious milk chocolate topping.
# What You'll Need:
→ Shortbread Cookie Base
01 - 1 cup unsalted butter, softened to room temperature
02 - 1/2 cup granulated white sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon table salt
05 - 1 teaspoon pure vanilla extract
→ Caramel Filling
06 - 1 cup thick caramel sauce or dulce de leche
07 - 1/4 teaspoon sea salt flakes
→ Chocolate Coating
08 - 7 ounces milk chocolate bars, chopped into pieces
09 - 1 tablespoon unsalted butter
# How-to Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
02 - In a large mixing bowl, beat softened butter and granulated sugar together with an electric mixer until the mixture appears pale, light, and fluffy, approximately 3 to 4 minutes. Blend in vanilla extract until fully incorporated.
03 - Add flour and salt to the butter mixture. Mix on low speed just until a soft dough comes together and no dry flour patches remain. Avoid overmixing to prevent tough cookies.
04 - Portion dough into 1-inch balls. Arrange on prepared baking sheets, leaving 2 inches of space between each ball. Gently press each ball flat with the palm of your hand or the flat bottom of a drinking glass until approximately 1/2 inch thick.
05 - Bake cookies in the preheated oven for 12 to 15 minutes, watching carefully. Remove when edges turn light golden brown while centers remain slightly pale. Transfer cookies to a wire cooling rack and let cool completely before proceeding.
06 - Spread 1 to 2 teaspoons of caramel sauce over the surface of each cooled cookie. Sprinkle with sea salt if using. Place cookies in the refrigerator for 30 minutes to firm the caramel layer.
07 - Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add chopped milk chocolate and butter to the bowl. Stir continuously until completely melted and smooth, then remove from heat.
08 - Spoon or spread the melted chocolate mixture over the caramel layer on each cookie, creating an even topping. Work quickly before chocolate begins to set.
09 - Return cookies to the refrigerator for 15 minutes to allow the chocolate to fully set. Remove from refrigeration and let stand at room temperature for 10 minutes before serving for best texture and flavor.
# Expert Pointers:
01 -
- Buttery shortbread meets gooey caramel and chocolate in every single bite
- Theyre like homemade candy bars but infinitely better because you made them
02 -
- Warm cookies will melt your caramel right off. Patience during cooling time is absolutely required.
- Room temperature ingredients matter more here than in almost any other cookie recipe.
03 -
- Chill your baking sheets for 10 minutes before adding the dough balls. Cold sheets help the cookies hold their shape better in the oven.
- If your caramel is too runny, stir in a tablespoon of powdered sugar to thicken it before spreading.