This week, my recipe has a story! At my internship this summer, lunch meetings always have some kind of dessert. Usually it’s cookies and brownies, pretty standard. But one day this week, there were these little slices of chocolate cake with caramel, very much like a Twix, and I instantly decided I needed to make something similar. However, with a cake, you don’t get the same satisfying crunch that the cookie layer in a Twix bar provides.
My first instinct was to make a bar cookie. Since I’ve been at this blog so long, I find myself having to check to make sure I’m not making something I’ve done before. So I did a quick search of “Twix” on the blog, and found these Salted Caramel Chocolate Shortbread Bars, which are basically an attempt at a fancy Twix bar cookie. I decided I couldn’t just remake those, even though they were a bit of a fail (I tried to make the caramel myself and chickened out – read it if you want to know more). So instead, I made a real cookie with a Twix spin – shortbread base with some caramel and milk chocolate on top.
Now, the cookie is my favorite part of a Twix bar (perhaps unsurprising, since baking is my thing and all), so I really like the ratio I’ve come up with for these – mostly cookie, with the caramel and chocolate towards the middle. If you like some other part of a Twix more, adjust the ratio as you see fit.
First, make the cookies. Start by creaming the butter and sugar on medium speed in a stand mixer fitted with the paddle attachment until light and fluffy. Add the vanilla, salt, and flour. Beat until dough comes together and is well mixed. Gather dough together and roll out until half an inch thick on a lightly floured surface. Cut dough into 2 inch circles using a biscuit cutter or the top of a glass. Place cookies an inch or two apart on an ungreased baking sheet. They won’t spread. Bake at 350°F for 14 to 16 minutes, or until edges are golden brown. Transfer to a wire rack to cool completely. Meanwhile, make the caramel.
In a small saucepan, add all of the unwrapped caramels and 2 tablespoons of water. Heat over medium low heat, stirring constantly, until smooth. When cookies are completely cooled, spread each with caramel. Allow to caramel to cool completely. In a microwave safe bowl, melt milk chocolate chips with the shortening in 30 second intervals at 50% power, stirring well after each interval, until smooth. Spread the chocolate over the caramel on each cookie. Let chocolate set completely before transferring to an airtight container for storage.
The recipe I found online said not to put these in the fridge so as not to discolor the chocolate, which sounds right to me. I’m trusting that my apartment will get cool enough over night for this chocolate to harden.
- 1 1/2 cups butter, softened
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 cups flour
- 11 oz bag Kraft caramels
- 2 tablespoons water
- 2 cups milk chocolate chips
- 2 teaspoons shortening
- In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy.
- Add the vanilla, salt, and flour, and mix until dough comes together.
- Roll dough out on floured surface to 1/2 inch thickness. Cut dough into circles using a 2 inch biscuit cutter.
- Place cookies 1 inch apart on an ungreased baking sheet. Bake at 350°F for 14 to 16 minutes or until edges are golden. Remove to wire rack to cool completely.
- Unwrap caramels into a small saucepan and add 2 tablespoons water. Heat over medium low heat, stirring constantly, until melted and smooth.
- Spread each cookie with caramel and allow to cool completely.
- In a microwave safe bowl, melt milk chocolate chips with shortening in 30 second intervals at 50% power, stirring after each interval, until smooth.
- Spread chocolate over the cooled caramel. Cool completely to set chocolate.