Twix Cookies

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Description:
Twix Cookies are a delicious homemade version of the popular candy bar in cookie form. These buttery shortbread cookies are topped with a rich layer of gooey caramel and finished with a smooth chocolate coating, creating a treat that’s crunchy, chewy, and utterly irresistible. Perfect for parties, holidays, or any time you’re craving a sweet indulgence!

Ingredients:

For the Shortbread Cookies:

  • Unsalted butter (softened): 1 cup (2 sticks, 225 g)
  • Powdered sugar: ¾ cup (90 g)
  • Vanilla extract: 1 tsp
  • All-purpose flour: 2 cups (240 g)
  • Salt: ¼ tsp

For the Caramel Layer:

  • Soft caramels: 25-30 pieces (about 10 oz or 280 g)
  • Heavy cream: 2 tbsp (30 ml)

For the Chocolate Topping:

  • Milk chocolate chips or chocolate bars: 1 ½ cups (270 g)
  • Vegetable oil or shortening: 1 tbsp (optional, to help with smooth melting)

Optional Ingredients (for extra flavor):

  • Sea salt: A pinch for sprinkling on top of the caramel for a salted caramel version
  • Dark chocolate: Substitute for a richer chocolate topping
  • Peanut butter: 2 tbsp mixed into the melted chocolate for a peanut butter twist

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Make the shortbread dough:
    In a large bowl, beat the softened butter and powdered sugar together until light and fluffy. Mix in the vanilla extract. Gradually add the flour and salt, mixing until the dough comes together.
  3. Shape the cookies:
    Roll the dough into 1-inch balls and place them on the prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass to create a disc shape.
  4. Bake the cookies:
    Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  5. Prepare the caramel layer:
    In a microwave-safe bowl, combine the caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until the caramel is fully melted and smooth. Let it cool slightly so it thickens but is still pourable.
  6. Add the caramel:
    Spoon a small amount of caramel onto the center of each cooled cookie, spreading it gently to cover most of the surface. Let the caramel set for 10-15 minutes.
  7. Melt the chocolate:
    In a microwave-safe bowl, melt the chocolate chips (or chocolate bars) in 30-second intervals, stirring in between, until smooth. Add a little vegetable oil or shortening if needed for a glossy finish.
  8. Top with chocolate:
    Spoon or drizzle the melted chocolate over the caramel layer on each cookie, spreading it evenly. If desired, sprinkle a pinch of sea salt on top before the chocolate sets.
  9. Let the cookies set:
    Allow the chocolate to harden at room temperature, or place the cookies in the refrigerator for 10-15 minutes to speed up the process.

Tips for Success:

  • Use high-quality caramel: Soft, chewy caramels melt best for this recipe. You can also make homemade caramel if you prefer.
  • Ensure the caramel is set: Allow the caramel to cool and firm up a bit before adding the chocolate to keep the layers clean and distinct.
  • Smooth chocolate finish: Add a little oil or shortening to the melted chocolate for a smoother finish and to prevent cracking when it sets.

Recommendations:

  • Serve chilled: These cookies taste amazing when slightly chilled, so store them in the fridge for an extra-snappy texture.
  • Store in an airtight container: Keep your Twix cookies fresh by storing them in an airtight container at room temperature for up to 5 days or in the fridge for up to a week.
  • Great for gifting: These cookies make a beautiful and indulgent gift. Package them in a decorative tin or box for friends and family.

Nutrition (per cookie, approx. based on 24 cookies):

  • Calories: 190
  • Protein: 2 g
  • Fat: 11 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Sugar: 15 g
  • Sodium: 60 mg

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