Twix Cookies
Prepare Shortbread Base:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
Add the vanilla extract and mix well.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll out the dough on a floured surface to about 1/4-inch thickness.
Use a round cookie cutter to cut out cookies and place them on the prepared baking sheet.
Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool completely on a wire rack.
Prepare Caramel Layer:
In a microwave-safe bowl, melt the caramel candies with the heavy cream in 30-second intervals, stirring until smooth.
Spread a layer of caramel over each cooled shortbread cookie. Place cookies in the refrigerator to set.
Prepare Chocolate Topping:
In a microwave-safe bowl, melt the chocolate chips with the vegetable oil in 30-second intervals, stirring until smooth.
Dip the top of each caramel-coated cookie into the melted chocolate, allowing any excess to drip off.
Place the cookies back on the parchment paper and refrigerate until the chocolate is set.
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