Ingredients
Method
Crafting the Buttery Base
Start by preheating your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar together until the mixture is pale and fluffy. This process, known as "creaming," incorporates micro-bubbles that prevent the base from becoming too dense. Gradually fold in the flour and vanilla. Press the dough into a lined baking pan or roll them into individual rounds. Bake for 12–15 minutes or until the edges are just barely golden.The Caramel Melt
While your base cools (it must be room temperature!), combine your caramels and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring vigorously in between. Pro Tip: Never let the caramel boil excessively, as this breaks the emulsion and leads to an oily texture. Spread the smooth caramel over your cooled shortbread. Much like a skillet cookie, the residual heat is your friend here, but too much will melt the base.The Chocolate Enrobing
Melt the chocolate chips and coconut oil together. The coconut oil lowers the melting point of the chocolate, ensuring that when you bite into the Twix cookies, the chocolate yields softly rather than shattering. Pour this over the set caramel layer.The Final Set
Place the tray in the refrigerator for at least 20 minutes. Cutting the cookies while the chocolate is "tacky" rather than fully hardened prevents the top layer from cracking.