Twix Buttery Shortbread Caramel

The smell of butter hitting sugar takes me straight to my grandmother's kitchen counter. I'd perch on a stool watching her cream them together, fascinated by how something so simple could transform into magic. These Twix cookies capture that same alchemy, but with an added layer of chocolatey nostalgia that hits me every single time.

I made these for my daughter's birthday party last year, and they vanished faster than anything else on the table. My friend Sarah actually texted me the next morning begging for the recipe, claiming her husband wouldn't stop talking about them.

Ingredients

• Unsalted butter: Room temperature butter creates the tenderest shortbread foundation I've ever tasted
• Granulated sugar: This sweetens the shortbread just enough without competing with the caramel layer
• All-purpose flour: Gives structure to these buttery cookies while keeping them melt-in-your-mouth soft
• Salt: A tiny amount balances all that sugar and enhances every flavor layer
• Vanilla extract: Pure vanilla adds warmth and depth to the buttery shortbread base
• Caramel sauce or dulce de leche: This is what makes these cookies absolutely unforgettable
• Sea salt: Optional but it creates that salted caramel magic everyone goes crazy for
• Milk chocolate: Creamy milk chocolate perfectly mimics the classic Twix experience

Instructions

Prep your oven and pans:

Preheat oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and makes cleanup effortless.

Cream the butter and sugar:

Beat butter and sugar until pale and fluffy, then mix in vanilla. The mixture should look like silky clouds and smell amazing.

Combine the dry ingredients:

Add flour and salt, mixing until just combined. The dough will be soft and slightly sticky but that's exactly what you want.

Shape the cookies:

Roll dough into 1-inch balls and space them 2 inches apart on prepared sheets. Flatten gently to about 1/2 inch thick.

Bake until golden:

Bake for 12 to 15 minutes until edges are barely golden. They might look underbaked but they'll firm up beautifully.

Cool completely:

Let the cookies cool completely on wire racks. Warm cookies will melt your caramel right off, so patience pays off here.

Add the caramel:

Spread 1 to 2 teaspoons of caramel onto each cooled cookie. Chill for 30 minutes so the caramel sets firm.

Prepare the chocolate:

Melt chocolate and butter together over simmering water, stirring until completely smooth and glossy. The butter helps the chocolate set properly.

Finish with chocolate:

Spoon or spread melted chocolate over the caramel layer. Work quickly before the chocolate starts cooling and thickening.

Set and serve:

Chill for 15 minutes until chocolate is firm. Let them come to room temperature before serving for the best texture.

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These have become my go-to whenever I need to bring something that guarantees smiles. Last Christmas, my normally picky nephew ate three before asking if I could teach him how to make them.

Making The Perfect Caramel Layer

I've learned that dulce de leche spreads more easily than homemade caramel sauce straight from the refrigerator. If your caramel is too thick, warm it in the microwave for 15 seconds and it becomes perfectly spreadable.

Getting That Signature Twix Look

For extra neat cookies, use an offset spatula to spread the chocolate layer in smooth, even strokes. The presentation matters almost as much as the taste when you're serving these to guests.

Storage And Make-Ahead Tips

These cookies actually develop deeper flavor after sitting for a day. The layers meld together beautifully and the shortbread becomes even more tender.

• Store between sheets of wax paper in an airtight container
• They'll keep for 5 days at cool room temperature
• You can freeze the undecorated shortbread for up to 3 months

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There's something deeply satisfying about recreating a beloved candy bar in your own kitchen. These cookies remind me why homemade always beats store-bought.

Recipe FAQs

→ How do I achieve a soft yet firm shortbread base?

Ensure the butter is softened and cream it well with sugar before adding flour and salt. Do not overmix to keep a tender texture that holds shape after baking.

→ Can I make the caramel layer thicker or firmer?

Yes, using store-bought soft caramel melted with heavy cream creates a firmer, creamier layer that sets well when chilled.

→ What type of chocolate works best for the topping?

Milk chocolate provides a smooth, sweet finish, but dark or semi-sweet chocolate can be used for a richer taste and slightly less sweetness.

→ How should these treats be stored to maintain freshness?

Store in an airtight container at cool room temperature for up to five days to preserve texture and flavor.

→ Is chilling necessary between layers?

Yes, chilling the shortbread after adding caramel helps it set firmly, preventing mixing when the chocolate topping is applied and ensuring clean layers.