Save Enjoy a delightful combination of buttery shortbread base topped with rich layers of creamy caramel and smooth milk chocolate. The dough is made from softened butter, sugar, flour, and vanilla for a tender texture. After baking, a luscious caramel layer is spread atop the cooled shortbread, then chilled to set. Finally, melted milk chocolate blended with butter coats the caramel, chilled again for a firm finish. This indulgent treat balances sweet, salty, and creamy elements perfectly for festive occasions or satisfying snacking.
The idea of recreating a Twix bar in cookie form struck me during a particularly intense late night baking session. I had leftover caramel from another project and a serious chocolate craving that needed immediate attention. These cookies emerged from that happy kitchen accident and have since become my go to when I want something that feels nostalgic but homemade.
I brought these to a dinner party once and watched them disappear in under ten minutes flat. My friend Sarah actually hid two in her purse before leaving which I consider the highest possible compliment for any dessert. Theres something about the familiar Twix flavors that makes everyone instantly comfortable and happy.
Ingredients
- Unsalted butter: Room temperature butter creates the tenderest shortbread base so dont rush this step
- Granulated sugar: Provides just enough sweetness without overpowering the caramel layer
- All-purpose flour: Gives structure while keeping the cookie melt in your mouth tender
- Salt: A tiny amount balances all the sweetness and makes flavors pop
- Vanilla extract: Pure vanilla adds that warm comforting aroma everyone associates with homemade baking
- Thick caramel sauce: Dulce de leche works beautifully here or make your own caramel for deeper flavor
- Milk chocolate: Classic choice but dark chocolate creates a more sophisticated version
Instructions
- Preheat your oven:
- Line baking sheets with parchment paper and set oven to 350°F
- Make the dough:
- Cream butter and sugar until fluffy then mix in vanilla before gradually adding flour and salt until combined
- Shape the cookies:
- Roll dough into balls flatten gently to about half inch thickness spacing them two inches apart
- Bake to golden:
- Bake 12 to 15 minutes until edges are just turning golden then let cool completely
- Add the caramel:
- Spread one to two teaspoons caramel on each cooled cookie and chill 30 minutes until set
- Chocolate finish:
- Melt chocolate with butter over simmering water stirring until smooth then spread over caramel layer
- Final chill:
- Refrigerate 15 minutes until chocolate sets then bring to room temperature before serving
Save These cookies became a Christmas tradition in our house one year entirely by accident. I made them for a cookie exchange and now my family requests them every holiday season without fail. They pack beautifully for gifts and somehow taste even better the next day.
Making The Caramel Easier
Store bought dulce de leche is absolutely fine here and saves so much time. If you want to make your own caramel just remember it continues cooking even after you remove it from heat so pull it slightly early.
Getting The Chocolate Layer Right
A double boiler prevents seizing but you can also microwave in 20 second bursts stirring between each. Adding that tablespoon of butter helps the chocolate set with a nice sheen and keeps it from being too hard when you bite into it.
Storage And Serving Tips
These cookies actually improve slightly after sitting for a day as flavors meld together. Keep them in a single layer with parchment between stacked cookies so nothing sticks. They travel well for picnics or potlucks which makes them dangerously convenient.
- Serve at cool room temperature for the best texture experience
- A light sprinkle of flaky sea salt on the chocolate takes these to another level
- Make mini versions using a teaspoon scoop for bite sized party treats
Save Hope these bring as much joy to your kitchen as they have to mine. Happy baking.
Recipe FAQs
- → What type of butter is best for the shortbread?
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Unsalted butter softened at room temperature works best to achieve a tender and rich shortbread base.
- → Can I use homemade caramel sauce?
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Yes, homemade caramel or thick dulce de leche can be used to create the creamy middle layer.
- → What chocolate is recommended for the topping?
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Milk chocolate provides a smooth, sweet topping, but dark or semi-sweet chocolate can be substituted for a richer taste.
- → How should these treats be stored?
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Store in an airtight container at cool room temperature for up to five days to maintain freshness.
- → Is chilling necessary in the process?
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Chilling after adding caramel and chocolate layers helps set them firmly for better texture and handling.
