These Chocolate Caramel Shortbread Cookies will rock your world if you’re a fan of Twix bars or any treat combining shortbread, chocolate, and caramel! These Twix Cookies will have you swooning with your first bite!
Chocolate Caramel Shortbread Cookies
I can’t say I’ve eaten very many Twix candy bars, but I adore almost any dessert that involves chocolate and caramel. These Chocolate Caramel Shortbread Cookies start with a round of buttery shortbread, then a dollop of dreamy caramel, and finally a smear of milk chocolate. To push these even further over the top, you can sprinkle with some sea salt (I love Maldon) or coarse sugar. They look so elegant with a bit of sparkle.
Tips for Making These Twix Cookies:
These cookies have three components so take a little time to make and baked the cookies, let them cool, add the caramel, let that cool, then top with chocolate. You can easily space out these steps throughout the day. Here are some tips to make the procedure go smoothly.
- Oftentimes, the butter used to make shortbread is cold. In this recipe, the butter is at room temperature, so set it out on the counter early in the day (unless it’s mid-summer or you live in Florida. Use your best judgment as to how long it will take your butter to get soft).
- You do not want the butter so warm that it appears greasy.
- Once you make your dough, you roll it to a thickness of 1/8-inch. If the dough is too soft to roll, wrap it in plastic and chill for 30-60 minutes, then try again.
- I used a 2-inch cookie cutter to make these cookies. Any smaller and it will be tedious to decorate!
- The caramel is made with packaged caramels that you melt in the microwave. Gently melt with heavy cream. If you overheat, the caramel will get too stiff. You want it to be of a spreadable consistency so feel free to add a little more cream if needed.
- I use an offset spatula to spread on the caramel and the chocolate.
- Melting chocolate at home often brings quality concerns as it can bloom or get a whitish gray tinge as it cools. There is no danger in eating this chocolate, but it is not very attractive.
- Adding a bit of shortening to your chocolate often prevents bloom (as does tempering, but that’s a more complicated process) or you can use chocolate melting wafers instead.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month. I took these Twix copycats to a morning gathering at a friend’s house where I immediately got a recipe request. I’m glad I gave some away as I could eat the whole batch of these Chocolate Caramel Shortbread Cookies myself!
Check out Danielle’s social media sites! Plus make sure to stop by her blog and check out which of my recipes she made this month, too. And if you’re curious about her take on these gems, find her Chocolate Caramel Shortbread Cookies here.
More Chocolate Caramel Recipes You’ll Love:
This is a classic pairing that is terrific with or without nuts (you turtle lovers will appreciate throwing pecans into the mix!). From the blog, I’m a huge fan of this Chocolate Caramel Tart, Turtle Brownies, Chocolate Chip Caramel Butter Bars, and this exquisite Twix Cheesecake. I also love these Twix Carmelitas from Oh, Sweet Basil and these Chocolate Caramels from A Farmgirl’s Dabbles.
- 1 1/2 cups butter (3 sticks), at room temperature
- 1 cup powdered sugar
- 3 cups flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 bag Kraft caramels (approximately 15 ounces)
- 2+ tablespoons heavy cream
- 12 ounces milk chocolate, chopped (I used Ghirardelli bars)*
- 1 1/2 teaspoons shortening, optional
- Coarse sugar or Maldon sea salt, optional, to sprinkle over chocolate.
- Preheat oven to 350 and line cookie sheet with parchment paper.
- Beat butter and sugar.
- Add vanilla, flour and salt and mix until dough forms.
- Roll half the dough out between 2 sheets of parchment dusted with flour. Roll to ¼ inch thickness.
- Use round cookie cutter (mine were 2 inches in diameter). Place on prepared baking sheets.
- Bake at 350 for about 10-12 minutes. Let cool.
- Gently melt caramel and cream in microwave until smooth.
- Spoon onto each cookie and let set.
- Gently melt chocolate and shortening in microwave and spoon carefully over the set caramel. Sprinkle coarse sugar or sea salt over chocolate if desired. Let the chocolate solidify before serving.
Make sure your chocolate is chopped very fine. Gently microwave (stopping to stir at 30 second intervals) until it's almost melted. You want to let it finish melting outside the microwave. Being too aggressive will result in the chocolate blooming, but the cookies will still taste amazing!
Don't let your caramel and cream over cook in the microwave too long or it will be extra chewy. Add an extra teaspoon of cream if you're worried about over heating it!
*You can also use Ghirardelli Dark Melting Wafers if you don't want to risk having your chocolate bloom.