Twix Buttery Shortbread Caramel

Last Christmas, my sister mentioned she'd kill for a homemade version of those caramel shortbread bars we loved as kids. I spent three days perfecting the layers, and now she texts me about them monthly.

My coworker brought these to an office potluck and people were genuinely hovering around the platter. Someone asked if she'd secretly bought them from a bakery.

Ingredients

• Unsalted butter: Room temperature is nonnegotiable here cold butter creates weird lumps that never fully incorporate into the sugar
• Granulated sugar: Dont skimp on the creaming time this is what creates those meltinyourmouth pockets of air
• Allpurpose flour: Spoon and level it instead of scooping directly too much flour makes the shortbread tough instead of tender
• Salt: Even a tiny amount wakes up all the other flavors
• Vanilla extract: Pure extract makes a noticeable difference imitation can taste strangely sharp after baking
• Caramel sauce or dulce de leche: The thicker the better watery caramel soaks right into the cookie base
• Sea salt: Optional but it creates that salted caramel effect everyone goes crazy for
• Milk chocolate: Chop it yourself instead of using chips it melts so much more smoothly
• Extra butter for chocolate: This tablespoon makes the chocolate set with a gorgeous shine instead of looking dull

Instructions

Get everything ready:

Preheat your oven to350°F and line two baking sheets with parchment paper the cleanup is worth it

Cream the butter and sugar:

Beat them together until theyre pale and fluffy about 3 minutes the mixture should look almost like whipped cream

Add the vanilla:

Pour it in and give it another quick spin

Combine the dry ingredients:

Mix in the flour and salt just until the dough comes together overmixing makes cookies that taste like cardboard

Shape the cookies:

Roll the dough into 1inch balls and space them 2 inches apart on your prepared sheets they look tiny but they spread

Flatten them:

Gently press each ball with your palm or the bottom of a glass until theyre about 1/2 inch thick

Bake until golden:

12 to 15 minutes should do it pull them when the edges are barely tinged with color they continue cooking on the hot pan

Let them cool completely:

This feels like torture but warm cookies will melt your caramel right off the top

Spread the caramel:

Drop 1 to 2 teaspoons onto each cooled cookie and tilt it gently to spread the caramel to the edges

Chill the layered cookies:

30 minutes in the fridge keeps the caramel firm when you add the hot chocolate

Melt the chocolate topping:

Set up a double boiler and stir the chocolate and butter until theyre glossy and smooth

Finish the cookies:

Spoon or spread the chocolate over each caramel layer then chill another 15 minutes until set

Save

My neighbor asked for the recipe after trying just one cookie and now she makes them every time her grandkids visit. They call her the Twix lady.

Making the Caramel from Scratch

If you want to skip the jarred stuff, unwrapping those soft caramel squares and melting them with heavy cream creates the most incredible texture. It takes an extra ten minutes but the homemade version tastes completely different more buttery and rich without that processed aftertaste.

Chocolate Choices

Milk chocolate is classic but dark chocolate creates this sophisticated bitter note that cuts through all the sugar. Semi-sweet is my personal favorite it lands right in the middle and feels more balanced. White chocolate works too if you want something over the top sweet.

Storage and Make Ahead Tips

These cookies actually improve after a day or two in the container. The flavors meld together and the texture settles into this perfect bite. Keep them somewhere cool because chocolate and caramel both get sad in warm weather.

• Freeze the baked shortbread layers for up to a month and add toppings later
• Separate layers with wax paper if you're stacking them
• Bring them to room temperature before serving they taste much better

Save

Every time I make these, someone asks for the recipe. That's usually how I know a recipe is worth keeping.

Common Recipe Questions

→ What type of butter is best for the shortbread?

Unsalted butter softened to room temperature helps create a tender, flaky shortbread with balanced flavor.

→ Can I use homemade caramel instead of store-bought?

Yes, homemade caramel or dulce de leche both work well to add a rich, creamy layer atop the shortbread.

→ How should the chocolate topping be melted?

Melt the milk chocolate and butter together gently over simmering water (double boiler) to avoid burning and ensure smoothness.

→ Is chilling necessary during preparation?

Yes, chilling the caramel layer helps it set firmly before adding the chocolate, ensuring distinct layers and better texture.

→ Can I substitute dark chocolate for milk chocolate?

Dark or semi-sweet chocolate can be used for a richer, less sweet topping, adjusting flavor to preference.