Bite-sized golden butter shortbread cookies topped with real dairy caramel then dipped in a dark chocolate coating made with heavy cream and more butter, so help me.
Cream 1 cup of the butter, salt, sugar and vanilla together until thoroughly combined. Add the flour and blend until the mixture resembles sand with pieces the size of peas scattered throughout. If you take a small handful and squeeze it, the mixture should hold together well.
Preheat the oven to 300°F.
Lightly butter or spray a 36 mini-muffin pan with non-stick cooking spray. Mound the dough mixture into each mini-muffin cup. Use a small wooden tamper or your hands to press down the dough. When all have been firmed, use the tamper carefully to push a well into the center of each cookie. Bake for about 15 minutes or until golden around the edges. Do not over bake. Remove the pan to a cooling rack and cool for 10 minutes before removing. Allow cookies to cool completely before filling.
When the cookies are cooled, fill each well with dulce de leche. Place each filled cookie on a clean rimmed pan lined with a Silpat or parchment paper. When all the cookies have been filled, transfer the tray to the freezer for two hours.
Before removing the cookies from the freezer, put the remaining butter, heavy cream and chocolate chips in a microwave safe container. Microwave on high for 30 seconds. Stir with a silicone or rubber spatula and microwave at 10-second increments, stirring after each one, until the chocolate is melted and smooth.
Remove cookies from the freezer and work quickly to dip the bottom half of each cookie into the chocolate, allowing the excess to drip away before replacing on the tray. When they have all been dipped, return the pan to the freezer for thirty minutes.
If the chocolate has set up, microwave in 10-second increments, again stirring after each, until the chocolate is fluid and smooth. Take the cookies from the freezer. Drizzle chocolate over each cookie or pick cookie up and dip half of it into the chocolate. You need to work quickly if you’re dipping the cookies, as the dulce de leche will return to room temperature rather quickly, which will make the process a great deal messier.
Store leftover cookies loosely wrapped in the refrigerator. If you have ‘em.
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Tasty but so rich! Used homemade dulce de leche and used it sparingly. Using the dark chocolate helps to not add too much sweetness; I think a milk chocolate would be too sweet. I added a little salt to the cookie mixture to give it a little more of a salty taste to offset the sweet.
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feetofclay1678 on 4.5.2010
Yes! So good! Twix bars are my absolute favorite candy bar, and these tasted almost exactly the same! Sooo good for the tastebuds, but sooo bad for the waistline :/
Rebecca on 2.24.2010
Renee, Shal, kitchenphobe and AMC- Thanks folks! I hope you like them.
Amy- I’m not sure what happened for you. If you click through on the related blog post, you can see what my shortbread dough looks like prior to forming and baking. It’s dry and crumbly. That’s so wild. And the greasing of the tin is a prophylactic- my tin grabs like wild which is why I specified that. I hope it works better for you next time. I’m so sorry it didn’t work out the first time.
Amy Krause on 2.22.2010
I love this idea, so of course I had to try it. I attempted the “cookie” portion of this recipe last night. The dough looked too wet for shortbread after adding the 2 c of flour. I should have gone with my gut and added more, but I didn’t. The cookies came out very oily and wet. It also didn’t help that I greased the mini muffin tin with butter per the recipe’s instruction. I think if I had left out that step, they wouldn’t have been as greasy.
I’m going to try this again and keep a better eye on my dough the next time around. I just can’t give up on it yet. I love Twix bars. Thanks for sharing this recipe!
AMC on 2.20.2010
definitely trying these…..they look amazing!!!!!
kitchenphobe on 2.19.2010
Ooh these look so good! Thank you for sharing this!