Save
These chocolate-covered caramel-filled shortbread cookies combine buttery, crisp shortbread with a luscious homemade caramel and a smooth, glossy dark chocolate coating. Inspired by Twix but made with higher quality ingredients, this recipe brings a grown-up twist to a beloved classic treat. It’s perfect for special occasions or just when you want to impress with something homemade yet familiar.
I first made these during the holiday season when I wanted to elevate a favorite candy bar and the result was so delicious that they quickly became a festive tradition at home.
Ingredients
- Steel-cut oats: ground into oat flour to add nuttiness and texture use fresh oats for best flavor
- All-purpose flour: provides structure to the shortbread dough choose a good quality unbleached flour
- Cornstarch: helps create a tender crumbly texture in the cookies
- Confectioners' sugar: adds sweetness and smoothness to the shortbread
- Salt: balances sweetness and enhances flavor
- Unsalted butter: essential for rich flavor and crisp texture use high-quality fresh butter
- Sweetened condensed milk: forms the creamy base for caramel look for a well-sealed can
- Granulated white and dark brown sugar: create the caramel’s depth and sweetness
- Corn syrup: prevents crystallization in caramel ensuring softness
- Vanilla extract: brightens the caramel flavor
- Bittersweet chocolate: choose 60 to 70 percent cocoa for a mature chocolate flavor and good melting properties
- Coarse sea salt such as Maldon: adds flavor contrast and texture on the finished cookies
Step-by-Step Instructions
- Sift and prepare dry ingredients:
- Process the steel-cut oats in a spice grinder or blender until finely powdered about 1 minute. In a stand mixer fitted with the paddle attachment, combine oat flour, all-purpose flour, cornstarch, confectioners' sugar, and salt. Mix on low speed for about 15 seconds until evenly combined.
- Mix in butter to form dough:
- Add the butter cut into pats. Beat on low speed continuing about 12 minutes until the dough forms and pulls away from the sides of the bowl. The dough should be cohesive but soft.
- Roll and cut the dough:
- Turn dough onto a parchment-lined surface. Cover with a second sheet of parchment paper and roll out evenly to approximately three thirty-seconds of an inch thick. Use a 2 1/2-inch round cookie cutter to cut as many circles as possible. Then use a 2 1/4-inch cutter to cut out smaller circles from half of the originals creating rings.
- Assemble and dock the cookies:
- Transfer the solid rounds to a parchment-lined baking sheet using a metal spatula. Place one dough ring on top of each solid round pressing gently to adhere. Dock the centers with a toothpick or wooden skewer by pricking four holes to let steam escape during baking.
- Bake the cookies:
- Preheat oven to 450 degrees Fahrenheit. Bake for 10 minutes then reduce heat to 300 degrees Fahrenheit. Continue baking approximately 15 more minutes until edges are pale golden. Rotate halfway through for even baking. Let cool on a wire rack.
- Make the caramel:
- Combine sweetened condensed milk butter white sugar brown sugar corn syrup salt and water in a saucepan. Stir constantly over medium heat until the mixture reaches 245 degrees Fahrenheit on a candy thermometer. Remove from heat and stir in vanilla extract.
- Fill cookies with caramel:
- Spoon caramel carefully into the centers of each cookie allowing it to dome slightly above the ring edge. Excess can be cooled in a buttered dish and cut into candies later.
- Temper the chocolate:
- Melt most of the bittersweet chocolate carefully in short microwave bursts stirring after each until it reaches 115 degrees Fahrenheit. Add reserved chocolate in portions while stirring to cool the mixture to 84–86 degrees Fahrenheit then warm gently again to 90 degrees Fahrenheit.
- Coat the cookies and finish:
- Pour or spoon melted chocolate over caramel-filled cookies situated on a wire rack over parchment paper. Tap the rack to level the chocolate. After about one minute sprinkle coarse sea salt onto each cookie’s center. Let chocolate set at room temperature for 10 minutes then refrigerate another 10 minutes before removing and storing.
Save
My favorite part is the buttery shortbread base. It’s just the right balance of rich and crumbly, bringing a homemade feel that everybody notices the first bite. This recipe brings back sweet holiday memories every time I make it.
Storage Tips
Store cookies in an airtight container at room temperature for up to five days. Avoid humid environments to keep shortbread crisp. If your kitchen is very warm, refrigeration is fine but allow cookies to come back to room temperature before serving to soften the caramel and chocolate.
Ingredient Substitutions
Steel-cut oats can be replaced with rolled oats ground finely but the flavor will be less intense. You may also experiment with lightly toasting the oats before grinding for a nuttier aroma. Corn syrup is key to a soft caramel texture but you can substitute light honey in a pinch with slight changes in flavor. Use good-quality unsalted European-style butter for the richest result.
Serving Suggestions
These cookies pair brilliantly with a strong cup of black coffee or perhaps a lightly brewed green tea to balance sweetness. They also work well plated on a dessert tray alongside nuts and fresh fruit when entertaining guests. For a festive touch sprinkle extra sea salt or crushed toasted nuts right before the chocolate sets.
Recipe FAQs
- → Why use oat flour in the shortbread?
Oat flour adds a nutty flavor and tender crumb to the shortbread, enhancing its texture beyond plain wheat flour.
- → How is the caramel kept soft at room temperature?
The addition of corn syrup and sweetened condensed milk prevents crystallization, keeping the caramel smooth and chewy.
- → What is the purpose of tempering the chocolate?
Tempering ensures the chocolate hardens with a glossy finish and a crisp snap, improving texture and appearance.
- → Why dock the dough before baking?
Docking creates steam vents that prevent the cookies from puffing up and helps maintain their shape with a caramel well.
- → Can these cookies be stored at room temperature?
Yes, when kept in a covered container, they stay fresh for up to 5 days without losing texture or flavor.
- → What effect does sea salt have on the flavor?
Sea salt highlights the sweetness of caramel and bitterness of dark chocolate, balancing the flavor profile beautifully.