Petitchef

(twix copycat) chocolate-caramel-shortbread cookies

Dessert
10 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 10

COOKIE BASE:

1 cup cold butter

2 generous cups all purpose flour

heaping ½ cup brown sugar


The caramel filling:

¾ cup butter

generous ½ cup brown sugar

3 tablespoons Karo corn syrup

14 ounce can sweetened condensed milk (not evaporated)

Preparation

  • Put all the of cookie ingredients into the food processor and pulse until it just starts to bind together. It won't go completely together, but if you watch it while you pulse, you will see the consistency change and small "clumps" appear.
  • Press this mixture into a parchment paper lined 9x13 baking dish . Bake in preheated 350F oven for 20-25 minutes or until edges are light golden. While the crust is baking, make the caramel filling:
  • The caramel filling:
    In a heavy bottomed saucepan, mix all of the caramel ingredients. Heat (and stir constantly) on medium high heat until it comes to a boil. At first, the melted butter will sort of float on top, but as it cooks (and you stir) it will incorporate. Reduce heat and simmer for 6-8 minutes, stirring constantly. Pour over pre-baked cookie base. Refrigerate until caramel layer is cold and firm to the touch. Melt 12 ounces of your favorite flavor chocolate + a teaspoon of butter. Stir until smooth and pourable . Spread over cooled caramel and return to the fridge to let the chocolate set . Cut into small squares and serve.

Photos

(TWIX COPYCAT) CHOCOLATE-CARAMEL-SHORTBREAD COOKIES, photo 1(TWIX COPYCAT) CHOCOLATE-CARAMEL-SHORTBREAD COOKIES, photo 2



Comments:

Pinkberry, 20/03/2010

WOOOOOOOOOWWW fantastic recipe! :D

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