Description

Indulge in the ultimate holiday treat with these Twix-inspired cookies. Featuring a buttery shortbread base, topped with a smooth caramel layer and finished with a glossy milk chocolate coating, these festive cookies bring indulgence and joy to any Christmas celebration.

Ingredients

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Shortbread Base

1 cup Butter, softened (Use room temperature butter for a rich, tender shortbread base.)
0.5 cup Powdered sugar (Adds delicate sweetness and keeps the shortbread crumbly and light.)
1 teaspoon Vanilla extract (Enhances the buttery flavor with a warm aroma.)
2 cups All-purpose flour (Provides perfect structure without toughness.)
0.25 teaspoon Salt (Balances the sweetness.)

Caramel Layer

1 cup Caramel bits (Convenient for easy melting.)
0.5 cup Heavy cream (Creates a luxuriously smooth layer.)

Chocolate Topping

1 cup Milk chocolate chips (Choose high-quality for a glossy finish.)
2 tablespoons Coconut oil or vegetable shortening (Adds smoothness to the melted chocolate.)

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Instructions

Preparation: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Make the shortbread dough: In a stand mixer, beat the softened butter and powdered sugar on low speed until the mixture is creamy and light. Add the vanilla extract and mix until fully incorporated. Gradually add the all-purpose flour and salt, blending until a soft dough forms without overmixing.
Shape the cookies: Roll out the dough between two sheets of parchment paper to about ¼ inch thickness. Using a 2.5-inch cookie cutter, cut out shapes and place them evenly spaced on the prepared baking sheets.
Bake the cookies: Bake for 10-12 minutes or until the edges turn a light golden brown. Remove from the oven and transfer the cookies to a wire rack to cool completely.
Prepare the caramel layer: In a microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in intervals, stirring in between, until the caramel is completely melted and the mixture is smooth.
Apply the caramel: Spread the warm caramel mixture evenly over the cooled cookies. Allow the caramel to cool and set at room temperature.
Melt the chocolate topping: Melt the milk chocolate chips together with coconut oil or vegetable shortening in intervals, stirring until smooth and glossy.
Finish with chocolate: Spoon the melted chocolate over the caramel layer of each cookie and spread evenly using the back of the spoon or an offset spatula. Allow the chocolate to cool and set at room temperature before serving.

Notes

Ensure the butter is at room temperature for easier mixing and a tender texture.
Use high-quality milk chocolate for a shinier and more flavorful finish.
Be careful not to overbake the shortbread to maintain a soft, crumbly texture.
Allow each layer (caramel and chocolate) to fully set before adding the next to prevent mixing.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.