🍪 Twix Cookies 🍪
Ingredients:
For the Shortbread Layer:
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/4 teaspoon salt
For the Caramel Layer:
1 cup soft caramel candies (about 20–25 pieces), unwrapped
2 tablespoons heavy cream
For the Chocolate Coating:
1 cup semi-sweet chocolate chips
1 teaspoon coconut oil (optional, for shine)
Instructions:
Prepare the Shortbread:
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a large mixing bowl, cream the softened butter, sugar, and vanilla extract until light and fluffy. Gradually add the flour and salt, mixing until a soft dough forms. Press the dough evenly into the prepared pan. Bake for 18–20 minutes, or until lightly golden around the edges. Let cool completely in the pan.
Make the Caramel Layer:
In a small saucepan over low heat, combine the unwrapped caramel candies and heavy cream. Stir frequently until the caramels melt completely and the mixture is smooth. Pour the caramel over the cooled shortbread layer, spreading it evenly with a spatula. Refrigerate for 20–30 minutes to set.
Add the Chocolate Coating:
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each, until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly to cover. Refrigerate for another 20–30 minutes to allow the chocolate to harden.
Cut and Serve:
Once the chocolate has set, lift the cookie slab out of the pan using the parchment overhang. Cut into small bars or squares. Store in an airtight container at room temperature or in the refrigerator.