🍪 Homemade Twix Cookies 🍫
Ingredients
For the shortbread base:
1 cup (2 sticks / 225g) unsalted butter, softened
1/2 cup (60g) powdered sugar
1/4 tsp salt
2 cups (250g) all-purpose flour
For the caramel layer:
1 cup (225g) caramels or caramel squares
2 tbsp heavy cream or evaporated milk
For the chocolate topping:
1/2 cup (90g) semi-sweet or dark chocolate chips
1 tbsp coconut oil or vegetable shortening
Instructions
Preheat oven:
Set oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
Make the shortbread base:
In a mixing bowl, beat butter, powdered sugar, and salt until light and fluffy. Gradually mix in flour until a soft dough forms.
Press into pan:
Transfer half of the dough to the prepared pan and press firmly into an even layer. Bake for 15–18 minutes or until lightly golden around the edges.
Prepare the caramel:
While the base bakes, place caramels and cream in a small saucepan. Cook over low heat, stirring frequently, until smooth and slightly thinned. Set aside to cool slightly.
Add remaining dough:
Once the base is out of the oven, sprinkle the remaining dough evenly over the top — don’t press it down.
Pour caramel:
Immediately pour the warm caramel over the unbaked dough, spreading gently to cover completely.
Bake again:
Return to the oven and bake for another 15–18 minutes, or until the top is lightly golden and set. Let cool completely in the pan.
Melt the chocolate:
In a microwave-safe bowl, combine chocolate chips and coconut oil. Heat in 30-second intervals, stirring between each, until smooth and glossy.
Drizzle and chill:
Drizzle the melted chocolate over the cooled bars. Refrigerate for 30 minutes to set the chocolate before slicing into squares or bars.
Serve and enjoy:
Cut into squares and serve chilled or at room temperature for best texture.