Twix Buttery Shortbread Caramel (Print Version)

Buttery shortbread cookies crowned with smooth caramel and milk chocolate for a rich treat.

# 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 Layer

06 - 1 cup thick caramel sauce or dulce de leche
07 - 1/4 teaspoon sea salt

→ Chocolate Topping

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, 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.

# Insider Tips:

01 -
  • The triple layer texture isridiculouslyaddictivebuttery crunchcreamy caramel silkysmooth chocolate
  • They actually taste better than the candy bar version no weird aftertaste
02 -
  • Warm shortbread will turn your caramel into a sticky mess that slides right off the cookie
  • The chocolate layer needs that extra butter to set properly otherwise it stays soft even after chilling
03 -
  • Chill your dough for 15 minutes if it feels too soft to handle
  • Use an offset spatula for the smoothest caramel and chocolate layers

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