Twix buttery caramel chocolate

My grandmother kept a glass cookie jar on her counter that was perpetually empty, except for those rare afternoons when she would bake something special. These Twix cookies appeared one rainy Sunday when I was about twelve, and the smell of buttery shortbread mingling with melting chocolate made the whole house feel like a warm embrace. She told me she'd spent weeks perfecting the ratio of caramel to chocolate, and that the secret was patience more than any ingredient. Now whenever I make them, that same aroma transports me right back to her kitchen, rain drumming against the windows.

Last Christmas, I brought a platter of these to a cookie exchange and watched them disappear within minutes. My friend's daughter kept sneaking back to the table, claiming she was just checking if they were still there, until I finally laughed and told her to take one home. Something about that combination of buttery crisp, gooey caramel, and smooth chocolate makes people genuinely happy. They've become my go-to for everything from school bake sales to dinner parties, and I always get asked for the recipe.

Ingredients

• Unsalted butter: The foundation of good shortbread, softened to room temperature so it incorporates beautifully into the dough without overworking
• Granulated sugar: Sweetens the shortbread just enough to balance the rich toppings while still letting the butter flavor shine through
• All-purpose flour: Provides structure to the cookies, giving them that characteristic tender crumb that shortbread is known for
• Salt: A small amount in the dough enhances all the flavors and prevents the cookies from tasting flat
• Vanilla extract: Adds warmth and depth to the shortbread, making it taste like something special rather than just butter and flour
• Thick caramel sauce or dulce de leche: Creates that signature gooey layer, and using a good quality sauce here makes all the difference in the final result
• Sea salt: Optional but highly recommended, it cuts through the sweetness and creates that addictive salted caramel effect
• Milk chocolate: Chopped into small pieces so it melts evenly, creating that smooth classic Twix flavor we all remember from childhood
• Additional butter: Just a tablespoon helps the chocolate melt smoothly and gives it a beautiful glossy finish when set

Instructions

Getting started:

Preheat your oven to 350°F and line two baking sheets with parchment paper, which will prevent sticking and make cleanup so much easier later.

Making the shortbread dough:

Cream the softened butter and sugar together until the mixture looks pale and fluffy, then stir in the vanilla before gradually adding the flour and salt until a soft dough forms.

Shaping the cookies:

Roll the dough into 1-inch balls and place them on the prepared sheets, then gently flatten each one with your palm or the bottom of a glass until they are about 1/2 inch thick.

Baking to golden perfection:

Bake for 12 to 15 minutes until the edges turn just golden, then let them cool completely on wire racks because warm cookies will make the caramel melt right off.

Adding the caramel layer:

Spread about 1 to 2 teaspoons of caramel onto each cooled cookie, then pop the tray in the refrigerator for 30 minutes to let the caramel firm up before the chocolate step.

Melting the chocolate:

Set up a double boiler by placing a heatproof bowl over simmering water, then melt the chocolate and butter together while stirring gently until completely smooth.

Finishing touches:

Spoon or spread the melted chocolate over the caramel layer on each cookie, then chill for another 15 minutes until the chocolate is completely set.

Save

These cookies have become somewhat legendary in my family, appearing at every holiday gathering and birthday celebration. My dad once ate so many at a party that my mom had to literally move the platter to another room. There is something about that first bite, the way the shortbread crumbles slightly while the caramel stretches and the chocolate melts on your tongue, that makes people close their eyes and smile.

Making These Your Own

While the classic combination is hard to beat, I have found that swapping the milk chocolate for dark chocolate creates a more sophisticated version perfect for adult gatherings. You can also sprinkle a bit of flaky sea salt on top of the chocolate before it sets for that restaurant style finish. During the holidays, I sometimes add a tiny splash of almond extract to the shortbread dough for an unexpected nutty note that pairs beautifully with the caramel.

Timing Is Everything

The chilling steps might seem fussy, but they are what separate these from being just another cookie. When the caramel has time to set, it creates that perfect texture contrast against the crisp shortbread. I have learned to bake these the day before I need them, letting each layer set properly overnight. The flavor also develops beautifully, making them taste even better the second day.

Serving And Storing

These cookies are at their absolute best when served at room temperature, which lets all the textures and flavors really shine. If you are storing them, place a piece of parchment paper between layers in an airtight container to prevent sticking. They will stay fresh for up to five days, though in my house they rarely last that long.

• For gift giving, wrap individual cookies in small cellophane bags tied with ribbon
• If you are making these for a party, consider making them slightly smaller so guests can try multiple treats
• Always bring cookies to room temperature before serving for the best texture and flavor experience

Save

Every time I pull a batch of these from the refrigerator and see those perfect layers of shortbread, caramel, and chocolate, I am reminded of why homemade treats are so special. They are not just cookies, they are little moments of joy wrapped in butter and chocolate.

Recipe FAQs

→ What is the best way to soften butter for the shortbread?

Let butter sit at room temperature for about 30 minutes until soft but not melted, ensuring smooth blending with sugar.

→ Can I use dark chocolate instead of milk chocolate?

Yes, dark or semi-sweet chocolate can be substituted to create a richer, more intense flavor.

→ How do I prevent the caramel from oozing out during serving?

Chill the layered bars thoroughly to let the caramel set firmly, preventing excess spread when served.

→ Is it necessary to chill the bars between steps?

Yes, chilling helps each layer set properly, maintaining distinct textures and clean slices.

→ How should these treats be stored?

Keep in an airtight container at cool room temperature for up to 5 days to preserve freshness.