A buttery, flaky shortbread cookie topped with caramel and chocolate make up these addicting TWIX Cookies!
I am really hoping that all of you here at Mandy’s Recipe Box like a little chocolate. Hi, I’m Debbie with Made From Pinterest and have I got a chocolaty treat for you today.
I think I have mentioned before how much I like caramel. And other than an apple, there’s not anything better to go with caramel than chocolate. May I present my evidence with a picture of these creamy, gooey and chocolatly TWIX Cookies.
The only other evidence that I can suggest is for you to try these. They taste like a TWIX Bar but in cookie form. Pure caramel chocolate heaven. I close my case and the jury is unanimous – these are incredible!
- 1½ cups softened butter
- 1 cup powdered sugar
- 3 cups flour
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 15 oz caramel **See notes
- 2 cups milk choc chips
- 2 tsp shortening
- Preheat oven to 350 degrees
- Cream butter and sugar together. Add your vanilla, flour and salt. Mix well.
- On a lightly floured surface, roll dough out to ½ inch thick.
- To cut cookies you can use a biscuit cutter or I just used a small glass that was 2 inches wide.
- Place round cookies on a lightly greased cookie sheet.
- Bake at 350 for 14-16 minutes.
- Let cookies cool.
- Melt caramel and spread the caramel over the cooled cookies.
- Let caramel cool completely.
- Add your shortening into the chocolate chips and melt in the microwave. Use a microwave safe bowl and watch so that the chocolate does not burn.
- Spread melted chocolate over cooled caramel.
- Let chocolate set before serving.
- Do not put in the refrigerator as it will discolor the chocolate.
Shortbread recipe adapted from Food Network.
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Twin are one of my candy bars of choice! These looks awesome!
I am addicted to Twix candy bars! These cookies are made for me!
At what point in the recipe is the 2tbsp of evaporated milk used?
I asked Deb from Made From Pinterest who shared that recipe. She said just skip it unless it calls for it on your package of caramels when melting.
Thanks Mandy!
How many cookies does this make?
Christina,
This recipe makes 2-3 dozen, depending on the size.
These look delicious!! Is there a good substitute for the 2 tsp of shortening?
You could try butter for the shortening.
Once the chocolate has set, can these cookies be frozen?
I think you could freeze the shortbread cookie but after the caramel and chocolate has been added, I wouldn’t.
These cookies are absolutely beautiful! So much better than eating a candy bar!
These turned out well. I made half the recipe (12 cookies though I probably could have made about 14). The caramel was so hard to spread. It took me about half an hour and a lot of cursing, buttering the knife 2-3 times per cookie. If I had made the whole recipe I’m pretty sure I would have given up. Do you have any tips? I would like to make them again without the caramel struggle.
This recipe took 17 PAGES to print out. Printed the all of the entire pages listed here. Hope it is worth it….what is that saying? You’re worth your weight in gold! Geeze….
It shouldn’t have if you used the print button where the recipe is. I just tried it and it’s fine for me. Sorry about that!
Shannon,
I made these today and added a little more water than the recipe called which thinned it out. Halfway through spreading the caramel I had to turn the burner onto low and melt the caramel again. Hope that helps!
Shannon,
I should also add I used Kraft caramels and added about 2-3 tablespoons of water
I’d say to just put your caramel in a plastic bag and cut off the tip of the bag and pipe it on.
Amazing! baked these yesterday and they’re so good and moreish – they taste like millionaire shortbread. I made 1/3 of the recipe and it made 16 cookies.
What kind of flour did you use?
All-purpose flour for this recipe. 🙂
I made these the other day and they were fantastic! You were right when you said to let the caramel cool completely before putting the chocolate on. I thought the caramel was set but it wasn’t and the chocolate slid off the caramel 🙂 Now I know to be more patient and let them cool completely as you said! Thank you for a great recipe!
Any suggestions to leep the caramel from being rock hard? Cookie dough was great, buttery and yum, but it was hard to eat because the Carmel solidified to rock hard status! Am I missing a step? I warmed the cookies in the oven to soften the caramel again
Hi Danielle!
Did you keep the cookies in an airtight container? That might help!
Debbie
Hi! I am about to make this recipe for my 21st bday, and I was wondering if the short bread cookie is crunchy like the twix bar? or is it soft like a cookie? I’m definitely looking for that crunch so that I can replicate the twix bar to the fullest. Please and Thank-you!!