Buttery Shortbread Caramel Chocolate

The idea came to me during a chaotic weeknight when I was staring at my kids half-empty Halloween candy bucket wondering if there was a better way to use those Twix bars than just eating them straight from the wrapper. I dismantled one layer by layer and thought I can absolutely make this from scratch and make it even better. The first batch disappeared so fast at a neighborhood potluck that my friend Sarah actually hid two in her purse to take home.

I made these for my birthday last year instead of a cake because I wanted something I could nibble on throughout the day while working in the kitchen. My husband who usually says sweet things are too sugary ate four in one sitting and then asked if I could make them for his office party. Now they are the most requested treat at every family gathering.

Ingredients

• Unsalted butter: Room temperature butter creams into sugar beautifully creating that tender melt in your mouth shortbread base that holds everything together
• Granulated sugar: Just enough sweetness to give the shortbread structure without overpowering the caramel and chocolate layers
• All-purpose flour: The foundation of your shortbread providing structure while still staying tender and buttery
• Salt: A small amount enhances all the flavors and balances the intense sweetness of the caramel and chocolate
• Vanilla extract: Pure vanilla adds depth to the shortbread layer making it taste like a special occasion treat
• Thick caramel sauce: Dulce de leche or homemade caramel works perfectly here creating that signature gooey chewy layer
• Sea salt: Optional but highly recommended it transforms the caramel into salted caramel which cuts through all the richness
• Milk chocolate: Chopped into small pieces so it melts evenly creating the classic Twix chocolate topping
• Additional butter: Just one tablespoon mixed into the chocolate keeps it glossy and helps it set perfectly on top of the caramel

Instructions

Prepare your baking space:

Preheat your oven to 350°F and line two baking sheets with parchment paper because having everything ready before you start keeps the process smooth and stress free.

Cream the butter and sugar:

Beat the softened butter and granulated sugar together until the mixture looks pale and fluffy which usually takes about 3 minutes with an electric mixer.

Add flavor and dry ingredients:

Mix in the vanilla extract then gradually add the flour and salt mixing just until a soft dough comes together being careful not to overwork it.

Shape the cookies:

Roll the dough into 1-inch balls and place them on your prepared baking sheets leaving about 2 inches between each one then flatten gently to about 1/2 inch thickness.

Bake to golden perfection:

Bake for 12 to 15 minutes until you see the edges turning just barely golden then let them cool completely on the sheets because warm cookies will make the caramel melt right off.

Add the caramel layer:

Spread 1 to 2 teaspoons of caramel onto each completely cooled cookie then pop the tray in the refrigerator for 30 minutes to let that layer set up firm.

Melt the chocolate topping:

Set up a double boiler with a heatproof bowl over simmering water and melt the chocolate with that extra tablespoon of butter stirring until it is completely smooth and glossy.

Finish with chocolate:

Spoon or spread the melted chocolate over the chilled caramel layer on each cookie then return them to the fridge for 15 minutes until the chocolate is set.

Save

Last Christmas I made triple batches and packaged them in little boxes with ribbon for all my neighbors. The best part was watching peoples faces when they took that first bite and immediately recognized the familiar combination but better than they remembered.

Getting The Layers Right

The secret to these cookies working well is patience between each layer. I learned this the hard way when I tried rushing through and ended up with a swirly caramel chocolate mess instead of distinct layers. Each chilling step might feel like wasted time but it is what makes these look as impressive as they taste.

Caramel Options

Store bought dulce de leche is perfectly fine and honestly what I use most of the time for convenience. If you want to make it from scratch you can simmer a can of sweetened condensed milk or actually cook sugar down into traditional caramel but honestly the store bought version works beautifully here.

Storage And Serving Tips

These cookies actually improve after sitting for a day because the flavors have time to meld together and the shortbread softens slightly. I keep mine in the refrigerator and take them out about 20 minutes before serving because they taste best at cool room temperature not cold from the fridge.

• Place a piece of parchment paper between layers if you are stacking them in a container
• If your chocolate blooms or gets white spots that is just temperature changes and does not affect the taste at all
• These freeze beautifully for up to 2 months if you wrap them tightly and thaw them in the refrigerator overnight

Save

There is something deeply satisfying about recreating a beloved candy bar from scratch. Every time I make these I am reminded that the best treats are the ones we make ourselves and share with people we love.

Recipe FAQs

→ What type of butter is best for the shortbread?

Using unsalted, softened butter is ideal to control the salt level and achieve a tender, crumbly texture.

→ Can I use dark chocolate instead of milk chocolate?

Yes, substituting dark or semi-sweet chocolate will add a richer, slightly bitter contrast to the sweet caramel layer.

→ How long should the cookies chill after adding caramel and chocolate?

Chill the cookies for about 30 minutes after caramel and an additional 15 minutes after the chocolate to ensure proper setting.

→ Is parchment paper necessary when baking the shortbread?

Yes, lining baking sheets with parchment prevents sticking and helps cookies bake evenly and maintain shape.

→ Can these be made ahead and stored?

Store in an airtight container at a cool room temperature for up to 5 days, preserving freshness and texture.