Twix Cookies

These were delicious! A yummy shortbread layer, topped with caramel and chocolate!
And a big hit at the Superbowl party I took them too.
INGREDIENTS
  • Shortbread Layer:
  • ⅔ cup Unsalted Butter, softened
  • ½ cup sugar
  • 2 Eggs (yolks only)
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • Caramel Filling:
  • 14 soft caramel candies (like Kraft Caramels)
  • 3 T. heavy cream
  • Chocolate Drizzle:
  • 6 ounce milk chocolate chips
INSTRUCTIONS
  1. To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
  2. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
  3. To make the caramel filling: Melt the caramel and heavy cream in the microwave stirring every 30 seconds until it is fully melted. Using a teaspoon fill each indentation with the caramel.
  4. To make the chocolate drizzle: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth, and scoop into a ziplock bag. Barely snip the corner and drizzle over the cookies.

Recipe from Recipe Critic

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