Can I use store-bought caramel for these cookies?

Absolutely! I've used both homemade and store-bought caramel with great results. The trick is to look for a thicker caramel sauce (the ice cream topping kind works perfectly). If it's too thin, it'll soak into the shortbread - and trust me, sticky fingers are no fun when you're putting together your Christmas cookie boxes! Just make sure whatever you use is cooled to room temperature before spreading.

How do I prevent the chocolate layer from cracking?

Oh, this was my biggest headache when I first started making these! The secret is that teaspoon of coconut oil mixed into the chocolate - it gives just enough flexibility. Also, let the chocolate set at room temperature instead of rushing it in the fridge (unless you're really short on time). And when you slice, use a sharp knife heated under warm water - clean cuts every time!

How long do Twix cookies keep fresh?

These actually get better after a day as the flavors meld! At room temp in an airtight container, they'll stay perfect for 5 days (if they last that long!). For longer storage, you can freeze them for up to 3 months - just separate layers with wax paper. They thaw in about an hour at room temp. Perfect for meal planning ahead of holiday parties!

Can I make these gluten-free?

Yes! Just swap the all-purpose flour for your favorite 1:1 gluten-free blend. The texture comes out nearly identical, and no one will guess they're GF. These are always a hit at gatherings where dietary restrictions are involved. If you're looking for more gluten-free holiday options, check out these easy Christmas cookies that work with simple substitutions.

My caramel is sliding around when I add the chocolate - help!

Been there! The key is to chill that caramel layer for about 10 minutes before adding chocolate. Not too long, or it'll get too firm. Just enough to set it slightly. And when you pour the chocolate, do it gently in a thin stream, then tilt the pan to spread it - don't press down with a spatula. Works like a charm!

Irresistible Twix Cookies: 3-Layer Cookie Magic You'll Crave

Twix Cookies

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Copycat shortbread cookies with caramel and chocolate shell, perfect for cookie exchanges.

Author: Sophia Collins
Prep Time: 20 min
Cook Time: 18 min
Total Time: 38 min
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup unsalted butter, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1/4 tsp salt
1 cup caramel sauce
1 cup semi-sweet chocolate chips
1 tsp coconut oil

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Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, cream butter and sugar until light and fluffy.
Mix in flour and salt until a dough forms.
Press dough into a rectangle on the baking sheet, about 1/4-inch thick.
Bake for 15-18 minutes until edges are golden. Let cool completely.
Spread caramel sauce evenly over the cooled shortbread.
Melt chocolate chips with coconut oil and pour over caramel layer.
Let set at room temperature or refrigerate until firm. Slice into bars.

Notes

Use a sharp knife for clean slices.
Chill the caramel layer before adding chocolate for easier handling.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Find it online: https://kitchenuser.net/twix-cookies-recipe-caramel-chocolate-shortbread/