Thursday, April 18, 2013

Homemade Twix

Caramel, cookies, chocolate.  What's not to love?

The homemade version tastes slightly different and is pretty damned good.  Give it a try and find out for yourself.

Yield: 18 cookies
Sous-chef Jonathan strikes back!


  • Shortbread
    • 11 tbsp butter, softened
    • 1/2 cup sugar
    • 2 cups flour
    • 1/2 tsp salt
  • Caramel
    • 1 lb. 5 oz. soft caramels, unwrapped
    • 3 tbsp heavy whipping cream
  • Chocolate flavored confectionary coating


  1. Beat the butter and sugar together in a large bowl until light and fluffy.  Add the flour and salt and mix just until the flour is fully incorporated.
  2. Press the shortbread dough into a 9" x 9" silicone baking pan.  Bake at 340°F for 18-20 minutes, rotating once in the middle.  Cool completely on a wire rack.
  3. For the caramel, place the unwrapped caramels and whipping cream in a saucepan and heat gradually over low-medium heat, stirring frequnetly, until fully mixed and smooth.
  4. Pour the caramel over the shortbread.  Let stand until fully cooled and then refrigerate for one hour.
  5. Remove the cookies from the silicone baking pan.  On a cutting board, use a sharp knife to cut into nine long strips and cut each strip in half, resulting in 18 cookies.
  6. Melt the confectionary coating.  Dip each cookie in the coating and place on wax paper to cool.
  7. Eat & enjoy!

Adapted from

No comments:

Post a Comment