Twix Buttery Shortbread Caramel (Print Version)

Buttery shortbread paired with creamy caramel and silky milk chocolate for an indulgent delight.

# What You Need:

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

06 - 1 cup thick caramel sauce or dulce de leche

07 - 1/4 teaspoon sea salt

08 - 7 oz milk chocolate, chopped

09 - 1 tablespoon unsalted butter

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 to 15 minutes, until edges are just golden. Cool completely on wire racks.

07 - Once cool, spread about 1 to 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.

01 -

They taste exactly like your favorite candy bar but with that irresistible homemade cookie texture
The three distinct layers mean you get buttery caramel and chocolate in every single bite

02 -

Don't skip the chilling step after adding caramel or it will slide right off when you add the chocolate
Room temperature ingredients are crucial for that tender shortbread texture we're after

03 -

Chill your chocolate-coated cookies in the fridge for a sharper snap when you bite into them
A tiny pinch of flaky sea salt on top of the chocolate takes these to another level entirely