If you love Twix, you?ll flip for these treats. We’ve cracked the code on tender biscuits topped with gooey caramel — making them at home really takes them to the next level.
| Level: | Intermediate |
| Total: | 4 hr 20 min |
| Active: | 1 hr 5 min |
| Yield: | 32 cookies |
Ingredients
- 2 cups all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/3 cup sugar
- 1 large egg
- 20 ounces milk chocolate, chopped
- 2 tablespoons canola oil
- 2 cups soft caramel candies, unwrapped (54 pieces)
- 2 tablespoons heavy cream
Instructions
- Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment.
- Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes.
- Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet.
- Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack.
- Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over.
- Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines — at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes.
- Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days.
Nutrition Facts
| Serving Size | 1 of 32 servings |
| Calories | 235 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 1 g |
| Sugar | 22 g |
| Protein | 3 g |
| Cholesterol | 20 mg |
| Sodium | 80 mg |