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RECIPE
17 INGREDIENTS 17 STEPS 30min

Crumbl Caramel Shortbread Twix Cookies

5.0
1 Ratings
This Crumbl Caramel Shortbread Twix Cookies combines the best parts of your favorite candy bar into a decadent cookie! Super soft, chewy, and buttery shortbread cookies are stuffed with chocolate-covered English toffee bits, filled with a thick layer of soft caramel, and silky smooth chocolate, and topped with a sweet little miniature Twix candy bar for good measure.
Crumbl Caramel Shortbread Twix Cookies Recipe | SideChef
This Crumbl Caramel Shortbread Twix Cookies combines the best parts of your favorite candy bar into a decadent cookie! Super soft, chewy, and buttery shortbread cookies are stuffed with chocolate-covered English toffee bits, filled with a thick layer of soft caramel, and silky smooth chocolate, and topped with a sweet little miniature Twix candy bar for good measure.
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
30min
Total Time
$1.45
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Caramel Shortbread Cookie Base

1 Tbsp
Milk Powder
1/2 Tbsp
Baking Powder
1 tsp
1 cup
Brown Sugar
1/2 cup
Vegetable Oil
or Canola Oil
1 Tbsp
Pure Vanilla Extract
1 cup
Milk Chocolate Toffee Bits
I used Heath Milk Chocolate English Toffee Bits

Caramel Filling

1 3/4 cups
Caramel Candies
I used Werther’s Original Chewy Caramels
1/2 cup
Heavy Cream

Chocolate Icing

1 1/2 cups
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
or Milk Chocolate
1 Tbsp
Coconut Oil
18
Fun Sized Chocolate Candy Bars
I used Twix Candy Bars
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Nutrition Per Serving

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CALORIES
722
FAT
37.5 g
PROTEIN
8.4 g
CARBS
93.2 g

Author's Notes

Makes 18 (4-inch) cookies.

Baked and frosted cookies freeze well for up to 1 month, although the chocolate icing may bloom if frozen. You can also bake the cookies and freeze them unfrosted for up to 2 months – simply defrost them and then add caramel filling and chocolate icing before you plan on serving.

With frosted cookies, it’s important to freeze the cookie prior to placing them into a container so that the caramel filling and chocolate icing remain intact. Place all frosted cookies on a parchment paper-lined baking sheet and pop it in the freezer. Once the icing is set and hard (usually an hour) or the cookies are frozen solid, the cookies can be frozen in containers with parchment paper between layers.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line three baking sheets with parchment paper and set aside.
Step 2
Set Unsalted Butter (1 cup) and Large Eggs (2) out to come to room temperature (this helps them incorporate into the cookie dough better).
Step 3
Prepare the cookies. In a medium bowl, whisk together the All-Purpose Flour (4 cups) , Corn Starch (1/2 cup) , Milk Powder (1 Tbsp) , Baking Powder (1/2 Tbsp) , and Salt (1 tsp) , and set aside.
Step 4
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the butter, Granulated Sugar (1/2 cup) , Vegetable Oil (1/2 cup) , and Brown Sugar (1 cup) , on medium speed until completely creamy and fluffy for about 3 minutes.
Step 5
Scrape down the sides and add in the eggs one at a time, beating well between each is fully mixed in. Add Pure Vanilla Extract (1 Tbsp) and beat until mixed.
Step 6
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add the remaining flour mixture and again mix just until blended. Fold in the Milk Chocolate Toffee Bits (1 cup) .
Step 7
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
Step 8
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Step 9
Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup into the center of each, and press down gently to create a small indentation.
Step 10
Bake for 10-12 minutes or until the centers of the cookies have puffed up and are no longer glossy. Remove from the oven and allow cookies to cool on the baking sheets.
Step 11
Prepare Caramel Filling. In a microwave-safe bowl, pour Heavy Cream (1/2 cup) and add Caramel Candies (1 3/4 cups) , stirring occasionally to evenly coat caramels. Microwave on 50% power for 1 minute, remove and stir with a silicone spatula.
Step 12
Continue cooking at 50% power in 30-second increments, stirring between each, until the caramels are melted and the mixture is completely smooth.
Step 13
Spoon melted caramel over the cooled cookies, spreading the caramel over the surface of each cookie.
Step 14
Prepare chocolate icing. In a microwave-safe bowl, add NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (1 1/2 cups) and Coconut Oil (1 Tbsp) . Microwave on 50% power for 1 minute, remove and stir with a silicone spatula.
Step 15
Continue cooking at 50% power in 30-second increments, stirring between each, until the chocolate is melted and the mixture is completely smooth.
Step 16
Spoon 2 Tbsp of melted chocolate onto the top of each cookie and spread on top of the caramel. Immediately place one Fun Sized Chocolate Candy Bars (18) in the center of each cookie.
Step 17
Once the cookies have completely cooled, chill in the fridge until ready to serve. Enjoy!

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Nutrition Per Serving
Calories
722
% Daily Value*
Fat
37.5 g
48%
Saturated Fat
22.4 g
112%
Trans Fat
0.0 g
--
Cholesterol
74.9 mg
25%
Carbohydrates
93.2 g
34%
Fiber
2.2 g
8%
Sugars
59.2 g
--
Protein
8.4 g
17%
Sodium
341.4 mg
15%
Vitamin D
--
--
Calcium
84.3 mg
6%
Iron
2.2 mg
12%
Potassium
94.0 mg
2%
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