– I enjoy baking and trying new goodies for special occasions and holidays. I came across this recipe just in time to try them out for my nephew’s graduation party. The were a huge hit! I combined a couple recipes and changed a few steps to simplify (in my opinion) and was very pleased with the outcome. The shortbread cookies are wonderful on their own and to use in other applications! Enjoy!
– Made these cookies today! Turned out beautifully!! The caramel recipe that I used was from here on Just a pinch instead of using the store bought. Talk about one divine cookie candy bar! This recipe is a keeper. Not exactly easy to make but oh are they divine. I did two things differently. I cute the cookie dough into the rectangle first. Then I used chocolate almond bark. Didn’t freeze the cookies or refrigerate them since it makes chocolate dipping so hard to do. Set the cookie with the caramel on top of a fork. Dipped the cookie/caramel into the chocolate. Turned out perfectly. Look like a twix only more plump and MUCH better taste.
Cook time: 30 Min Prep time: 1 Hr Serves: 10-12
1 c butter, room temperature
1/2 c sugar
2 c all-purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 Tbsp milk
3 pkg 5.5 ounce bags (15.5) ounces total soft carmels
2 Tbsp milk
12 oz milk chocolate, cut into pieces (used large Hershey bars)
1 tsp Crisco, if needed to make the chocolate softer (didn’t need)
1. For shortbread cookie: cream together butter and sugar until light and fluffy.
2. In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add this to the butter mixture. Finally, at low speed, add the milk and vanilla.
3. Separate the dough into halves and wrap each in plastic and refrigerate until the dough is as firm as a stick of butter.
4. Now is the time to preheat your oven to 350 degrees and line a baking sheet or cookie sheet with parchment paper.
5. Once your dough is firm enough to work with, either roll it out onto the sheet pan or press with fingers as was my preference to about 1/2-3/4″ thickness.
6. Bake for 20-30 minutes, turning the baking sheet front-to-back halfway through the baking time.
7. For carmel layer: unwrap and place your carmels, milk and salt in a microwaveable bowl and nuke for 1 minute at a time, stopping to stir, until nice and melted (approximately 3-4 minutes).
8. Pour carmel over the baked shortbread. Put in the refrigerator to harden and set.
9. Cut the shortbread/carmel layer into Twix size pieces or whatever shape you desire. Chill them in the freezer to firm them up before dipping.
10. For chocolate coating: microwave the chocolate at 1 minute intervals while stirring till melted or use a double boiler method to melt.
11. Dip the bars into the chocolate and place them on waxed paper to set. Chill in the refrigerator or freezer to speed up setting. At this point, you will be getting anxious to try them!
12. Once they are set, you are ready to enjoy them! I kept mine stored in the refrigerator to avoid melting, but they did not last long once set out and there were no leftovers!