Twix Buttery Shortbread Caramel (Printable)

Buttery shortbread with creamy caramel and milk chocolate topping for an indulgent treat.

# What You’ll Need:

→ Shortbread Base

01 - 1 cup (225 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 2 cups (250 g) all-purpose flour
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract

→ Caramel Filling

06 - 1 cup (320 g) thick caramel sauce or dulce de leche
07 - 1/4 teaspoon sea salt (optional)

→ Chocolate Coating

08 - 7 oz (200 g) milk chocolate, chopped
09 - 1 tablespoon (15 g) unsalted butter

# How-To Steps:

01 - Preheat oven to 350°F (175°C). 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 (2.5 cm) 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 (1.3 cm) 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 (double boiler), 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.

# Expert Tips:

01 -
  • They capture everything you love about the candy bar but with real buttery depth you can not get from a wrapper
  • The make-ahead nature means you can impress guests without being stuck in the kitchen when they arrive
  • That moment when your teeth sink through the chocolate layer into the caramel is worth every minute of chilling time
02 -
  • Patience during chilling time prevents the caramel and chocolate from mixing into a muddy mess
  • Room temperature ingredients help the dough come together without overmixing which keeps cookies tender
  • The chocolate sets best when cookies are completely cool so rush this step at your own risk
03 -
  • A lightly dampened finger helps smooth the caramel layer without creating a sticky mess
  • Use the bottom of a measuring cup dusted with flour to flatten cookies evenly
  • Chill your baking sheets for 5 minutes before baking to help cookies keep their shape

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