Description
⭐ Buttery shortbread cookies topped with rich caramel and silky chocolate—just like a Twix bar but in cookie form!
Ingredients
Units
Scale
For the Shortbread Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Caramel Layer:
- 1 cup soft caramels (about 20 pieces)
- 2 tbsp heavy cream
For the Chocolate Topping:
- 1 1/2 cups milk chocolate chips (or semi-sweet)
- 1 tbsp coconut oil or butter (for a smooth finish)
Instructions
Make the Shortbread Cookies:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mix in vanilla extract, then gradually add flour and salt, mixing until dough forms.
- Roll out the dough to ¼-inch thickness and cut into circles (or squares for a Twix bar look).
- Place on baking sheet and bake for 10-12 minutes until edges are lightly golden. Let cool completely.
2️⃣ Prepare the Caramel Layer:
- In a microwave-safe bowl, melt caramels with heavy cream in 20-second intervals, stirring in between until smooth.
- Spoon about 1 teaspoon of caramel onto each cooled cookie and spread gently.
- Let the caramel set for 10-15 minutes.
3️⃣ Melt the Chocolate:
- Melt chocolate chips with coconut oil or butter in the microwave in 30-second intervals, stirring until smooth.
- Spoon or drizzle the chocolate over the caramel layer.
4️⃣ Set & Serve:
- Let the cookies sit at room temperature or refrigerate for 15 minutes until the chocolate hardens.
- Enjoy with a cold glass of milk!
Notes
- Use homemade caramel sauce if you prefer.
- Swap milk chocolate for dark chocolate for a richer taste.
- Store in an airtight container for up to 5 days.