Twix bars are some of my favorite chocolates ever! I love every component from the smooth chocolate, to the rich caramel, to the crunchy vanilla shortbread. It all comes together perfectly for a sweet treat. I was inspired by another Twix cookie recipe and I decided to tweak it the way I like it. These cookies are extremely rich and just one will satisfy a sweet tooth! It's a bit of a process but all extremely worth it! Everyone loved these and they are a perfect dessert for both adults and kids because who doesn't love chocolate and cookies! This recipe is an amazing combination of the two!
I wanted to make this as close to a Twix as possible, however, you can take it a step further and sprinkle on some sea salt before the chocolate hardens!
It's important to allow each layer to cool and harden completely before adding the next, in order to prevent cracking and layers mixing in with one another.
I'm always making dessert because I love sharing with friends and family. I make sure to bake enough for everyone to enjoy and it's one of the many ways I show my love to them. I brought these cookies to my mom's family brunch and they were served with coffee. They were thoroughly liked by everyone and the kids were pretty happy as well!
For the base of the cookie, I went for a shortbread instead of a sugar cookie. This allows the cookie to be soft but not chewy and it almost immediately melts in your mouth! However, if you don't have the time, skip the cookie step and buy pre-made cookie dough and then add on the caramel and chocolate!
Prep Time: 25 minutes Yields: 2 Dozen
Cook Time: 15 minutes
Total Time: 40 minutes
INGREDIENTS:
1 1/2 cups Unsalted Butter, softened (3 Sticks)
1 cup Powdered Sugar
1 tsp. Vanilla Extract
1/2 tsp. Vanilla Bean Paste
1 cup All-Purpose Flour
2 cups Tapioca Flour
1/4 tsp. Salt
1 (11 oz) Bag of Candy Caramels, the chewy square ones
2 Tbsp. Evaporated Milk
1 cup Milk Chocolate Chips
1 cup Semisweet Chocolate Chips
1 Tbsp. Vegetable Oil
Sea Salt, optional
INSTRUCTIONS:
Preheat the oven to 350 degrees Fahrenheit.
Beat the butter in a large bowl with an electric mixer for about 2-3 minutes until it is light and fluffy. Slowly add in the powdered sugar and continue to mix until evenly combined.
Add in the vanilla extract, vanilla paste, all-purpose flour, tapioca flour, and salt to the butter mixture. Mix all the ingredients well until combined and you have a cookie dough consistency.
On a piece of plastic wrap, roll out the dough a bit in a rectangular shape and then wrap it in some more plastic wrap.
Stick the dough in the freezer for 15 minutes to allow the butter to harden a bit.
On a very well-floured surface, roll out the dough. Roll it into a 1/2 inch thick rectangle.
Using the opening of a glass cup or a cookie cutter, cut out 2-3 inch sized cookies.
Place them on a parchment paper-lined baking tray. Repeat rolling out the dough and cutting out cookie molds until there is no more dough left.
Bake the cookies for 10-12 minutes, or until the bottoms and sides are a slight golden color.
Place them on a cooling rack and allow them to cool completely.
Once the cookies have cooled, place the caramels, unwrapped, in a microwave-safe bowl with the evaporated milk. Cook the caramel in 25 second intervals and stir each time until all the caramel is melted.
Spoon about 1/2 teaspoon amount of caramel onto each cookie and spread it evenly. I left some space and didn't take the caramel all the way to the edge so that the shortbread can show.
Allow the caramel to harden and cool, about 10 minutes.
In a microwave safe bowl, mix the chocolate chips and the vegetable oil together. Microwave the chips in 30 second intervals and stir each time until you have a smooth chocolate consistency.
Using the same method as the caramels, spread about 1/2 teaspoon of the melted chocolate onto each cookie.
Once you are done you can sprinkle some sea salt or leave to cool as is.
Serve and enjoy!
*These can be stored in an airtight container for up to a week.
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