Name: Twix Cookies
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 1 servings
Cuisine: Europe, Scottish
Ingredients: 1 cup unsalted butter, softened; 1/3 cup sugar; 1-1/2 teaspoons vanilla extract; 1 large egg yolk, room temperature; 2 cups all-purpose flour; 1/2 teaspoon salt; CARAMEL FILLING:; 1/2 cup packed brown sugar; 1/3 cup unsalted butter, cubed; 2 tablespoons light corn syrup; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 7 ounces sweetened condensed milk (about 1/2 cup); TOPPING:; 3/4 cup milk chocolate chips; 1/3 cup heavy whipping cream; Flaked sea salt, optional

Twix cookies, featuring buttery shortbread, gooey caramel and smooth chocolate ganache, are the homemade version of the famous candy bar.

Ingredients

1 cup unsalted butter, softened

1/3 cup sugar

1-1/2 teaspoons vanilla extract

1 large egg yolk, room temperature

2 cups all-purpose flour

1/2 teaspoon salt

CARAMEL FILLING:

1/2 cup packed brown sugar

1/3 cup unsalted butter, cubed

2 tablespoons light corn syrup

1/2 teaspoon vanilla extract

1/4 teaspoon salt

7 ounces sweetened condensed milk (about 1/2 cup)

TOPPING:

3/4 cup milk chocolate chips

1/3 cup heavy whipping cream

Flaked sea salt, optional

Instructions

1 Make the shortbread batter

2 Preheat the oven to 350°F. In a large bowl, cream the butter, sugar and vanilla until light and fluffy, five to seven minutes. Beat in the egg yolk. In another bowl, whisk the flour and salt. Gradually beat the dry mixture into the creamed mixture. Editor's Tip: Beat the dough until it just comes together. Overmixing can make the cookies tough.

3 Shape and chill the cookie dough

4 Line baking sheets with parchment. Scoop the dough by tablespoonfuls, leaving about 1 to 2 inches between dollops. With a fork or the bottom of a glass, press the cookies to 1/4-inch tall. Refrigerate until firm, about 30 minutes. Editor's Tip: Refrigerating the dough makes the butter solidify so that it won't melt out of the cookies during baking.

5 Bake the shortbread

6 Bake until the edges of the cookies are lightly browned and the centers are dry, 14 to 16 minutes. Set on wire racks to cool completely.

7 Make the caramel

8 Meanwhile, in a large heavy saucepan, combine the brown sugar, butter, corn syrup, vanilla and salt. Cook over medium heat until the butter has melted. Add the sweetened condensed milk. Bring to a boil, stirring occasionally while it heats. Once it's bubbling rapidly, reduce the heat to maintain a low, steady boil. Cook, stirring often, for 20 to 25 minutes or until the mixture is amber-colored and reaches 225° on a candy thermometer. Remove from the heat and let cool for 10 minutes.

9 Top the cookies with the caramel

10 Once both the cookies and the caramel are cool, carefully spoon the caramel onto the center of each cookie. Set aside.

11 Make the ganache

12 Place the chocolate chips in a small heatproof bowl. In a small saucepan, bring the cream just to a boil. Carefully pour it over the chocolate. Let stand for five minutes, then whisk until smooth.

13 Top the cookies with chocolate

14 Immediately pipe the ganache over the caramel on the cookies.