Twix Buttery Shortbread Caramel (Printable Version)

Buttery shortbread topped with luscious caramel and smooth milk chocolate for a sweet treat.

# What You'll Need:

→ For the Shortbread

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

→ For the Caramel Layer

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

→ For the Chocolate Topping

08 - 7 oz milk chocolate, chopped
09 - 1 tbsp unsalted butter

# How to Make It:

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 12–15 minutes, until edges are just golden. Cool completely on wire racks.
07 - Once cool, spread about 1–2 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.

# Expert Insights:

01 -
  • Three layers of indulgence that somehow balance richness with the right amount of sweetness
  • The shortbread stays tender even after chilling, which I learned after accidentally leaving a batch in the fridge overnight
02 -
  • The shortbread dough will feel crumbly and dry but that's completely normal and results in the perfect texture once baked
  • If your caramel is too thick to spread easily, warm it slightly in the microwave for 10 seconds
  • Room temperature cookies taste best, so remove them from the fridge about 20 minutes before serving
03 -
  • Use a cookie scoop for uniform sizing so they all bake at the same rate
  • If your shortbread spreads too much, chill the dough balls for 15 minutes before baking

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