SEA SALTED TWIX COOKIES

July 30, 2015

Who loves Twix? I guess the right question is who doesn’t love Twix?

As I was going through my old photos, I came across the step-by-step pictures on how to make one of my favorite baking recipes that I conquered in Charleston. Not only do these cookies taste exactly like a Twix bar, they yielded DOZENS so they were literally lingering around our apartment for weeks. It even got to the point that I actually wanted to share the joy of the cookies by taking them to work and to classes with me. I added pinches of sea salt to the caramel (because I’m so obsessed with that combination) and the layer of the shortbread cookie, sea salted caramel, and milk chocolate topping was nothing beyond delicious.

The key to a nice shortbread is using powdered sugar over regular.

First cream 1.5 cups of softened butter & 1 cup of powdered sugar together.

Then add 1 tsp of vanilla, 3 cups of flour, and a pinch of salt to combine.

Mix together and the dough should be crumbly, but when squeezed

together become a ball (as pictured below)

Flour a surface and roll out the dough until it’s about 1/2 inch thick

(I divided my dough in half and put the other dough-ball in the fridge
until I was done)

Use a small biscuit/cookie cutter to cut out cookies

and place on a sheet lined with parchment paper.

Bake in a 350 degree oven for about 15 minutes.

When finished, let them cool completely.

Chocolate Prep: 2 cups milk chocolate chips + 2 tsp shortening.

**The shortening is important because it hardens the chocolate

just like the original candy bar**

Melt chocolate chips and shortening for about 30 seconds

in the microwave until smooth.

Caramel Prep: 15 oz. of caramel + 2 TBS evaporated milk. Melt like chocolate.

Voila!

Time for the layering

1 spoon of caramel

Pinch of sea salt

Spoonful of chocolate

^^I refrigerated the cookies after the chocolate layer to

expedite the finished product (I couldn’t wait at this point)

So.Many.Cookies.

Try it. Do it. You will not regret it.

adapted from chef in training

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