Twix Buttery Shortbread Caramel (Printable Version)

Buttery shortbread cookies with creamy caramel and milk chocolate, perfect for a festive indulgence.

# What You’ll Need:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt
05 - 1 tsp vanilla extract

→ Caramel Layer

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

→ Chocolate Topping

08 - 7 oz milk chocolate, chopped
09 - 1 tbsp 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. Flatten each ball gently with your palm or the bottom of a glass to about 1/2 inch thick.
05 - Bake for 12–15 minutes, until edges are just golden. Cool completely on wire racks.
06 - Once cool, spread about 1–2 teaspoons of caramel onto each cookie. Chill in the refrigerator for 30 minutes to set.
07 - Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
08 - Spoon or spread a layer of melted chocolate over the caramel on each cookie. Chill cookies for another 15 minutes, or until chocolate is set. Serve at room temperature.

# Top Tips:

01 -
  • They are honestly better than the actual candy bar because the shortbread is fresher and the caramel layer is generous
  • The process is surprisingly meditative once you get into the rhythm of it
  • People act like you are some kind of pastry wizard when you serve them
02 -
  • Warm caramel on cold cookies creates a disaster so patience during cooling is absolutely mandatory
  • The chocolate layer looks best if you gently tap the pan on the counter to smooth it out
  • These keep remarkably well in the refrigerator but taste best at room temperature
03 -
  • Chill the dough for 15 minutes if it feels too soft or sticky to work with
  • Use an offset spatula for the smoothest caramel and chocolate layers

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