Buttery Shortbread Caramel Chocolate (Printable)

Rich shortbread cookies layered with creamy caramel and milk chocolate for a delicious treat.

# What You Need:

→ Shortbread Base

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 tsp salt
05 - 1 tsp vanilla extract

→ Caramel Layer

06 - 1 cup thick caramel sauce or dulce de leche
07 - 1/4 tsp sea salt (optional)

→ Chocolate Topping

08 - 7 oz milk chocolate, chopped
09 - 1 tbsp unsalted butter

# How To Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter and sugar until light and fluffy. Mix in vanilla extract.
03 - Add flour and salt, mixing until a soft dough forms.
04 - Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart.
05 - Flatten each ball gently with your palm or the bottom of a glass to about 1/2 inch thick.
06 - Bake for 12-15 minutes, until edges are just golden. Cool completely on wire racks.
07 - Spread about 1-2 teaspoons of caramel onto each cookie. Chill in the refrigerator for 30 minutes to set.
08 - Melt chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.
09 - Spoon or spread a layer of melted chocolate over the caramel on each cookie.
10 - Chill cookies for another 15 minutes, or until chocolate is set. Serve at room temperature.

# Expert Suggestions:

01 -
  • These cookies taste exactly like the candy bar you grew up loving but with that homemade buttery richness you just cant buy in a wrapper
  • The three layer texture combination of crisp shortbread gooey caramel and silky chocolate is absolutely addictive
02 -
  • The shortbread must be completely cool before adding any caramel or it will slide right off and create a sticky mess all over your baking sheet
  • Chilling the caramel layer before adding chocolate prevents the layers from mixing together and keeps those distinct beautiful Twix layers intact
03 -
  • Use the bottom of a measuring cup dipped in flour to flatten your cookies evenly so they all bake at the same rate
  • Work quickly when spreading the chocolate because it starts setting up as soon as it touches the cold caramel layer

Go Back