Description
Irresistible Twix Cookies blend chocolate, caramel, and shortbread into a delectable dessert that whispers sweet memories of classic candy bars. Chocolate lovers will savor each rich, indulgent bite of these homemade treats that elevate snack time to a delightful culinary experience.
Ingredients
Scale
Main Ingredients:
- 2 cups (250 g) all-purpose flour
- 1 cup (225 g) unsalted butter, softened
- 1 cup (240 ml) sweetened condensed milk
Sweeteners and Enhancers:
- ⅔ cup (80 g) powdered sugar
- ½ cup (100 g) granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons light corn syrup
Finishing and Coating:
- 1 ½ cups (265 g) milk chocolate chips
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
Instructions
- Craft a perfectly lined baking sheet with parchment paper, ensuring precise preparation for the shortbread foundation at a precise temperature of 350F (175C).
- Whip softened butter and powdered sugar into a cloud-like consistency, incorporating vanilla extract until the mixture becomes luxuriously smooth.
- Gently fold in flour and salt, carefully blending until the dough coheres without overworking the delicate mixture.
- Distribute the dough across the prepared sheet, meticulously creating an uniform layer using gentle pressure from fingertips or a flexible spatula.
- Bake the shortbread until its edges transform into a golden-kissed hue, approximately 18-20 minutes, then allow it to cool completely on a wire rack.
- Construct the caramel layer by melting butter and brown sugar together, stirring attentively to prevent scorching.
- Introduce heavy cream, vanilla, and salt to the caramel mixture, whisking continuously until the texture thickens and develops a rich, glossy appearance.
- Cascade the molten caramel over the cooled shortbread base, ensuring complete and even coverage with a smooth, deliberate motion.
- Permit the caramel to stabilize at ambient temperature or accelerate the process through refrigeration.
- Create the chocolate coating by gently melting chocolate chips and butter in controlled microwave intervals, stirring between each session to achieve a silky consistency.
- Lavishly pour the liquid chocolate across the set caramel layer, spreading with precision to generate a flawless final coating.
- Chill the entire confection until the chocolate solidifies completely, typically requiring 30-60 minutes of refrigeration.
- Extract the chilled dessert and slice into elegant squares or rectangular bars, revealing the layers of buttery shortbread, luscious caramel, and decadent chocolate.
Notes
- Adjust the shortbread base thickness by rolling it out carefully to ensure even baking and a crisp texture.
- Use room temperature butter for smoother creaming and better incorporation of ingredients in the shortbread dough.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend to accommodate dietary restrictions.
- Control caramel consistency by using a candy thermometer to achieve the perfect soft-but-not-runny texture that holds its shape when cooled.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 248
- Sugar: 14 g
- Sodium: 89 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 38 mg