Twix Cookies

I finally made these cookies. After having them marked in Desserts by the Yard and sharing the recipe with you guys in a bake along, I made them. This is such an easy dessert to put together that leaves you feeling so good about yourself. It was one of those desserts where I kept saying, "Wow I made that!" I think I was even more impressed because I made the caramel without a candy thermometer. I still haven't gotten over breaking my last one and I want my new one to be sturdy. Do any of you have any recommendations on a candy thermometer? I winged it based on what the caramel looked and smelled like. I was afraid it wouldn't come out right, but it did! The cookie was so good. Caramel, chocolate, and shortbread are a perfect combination and these cookies do taste like Twix, but softer. The shortbread is crumbly and the caramel and chocolate are soft and creamy. So good!
Here are some tips:
-I halved the recipe and it came out fine. You'll get about 18 2x2 squares.
-Try to grind up the rice as much as possible. I ground mine but still had small pieces and you can taste some of those pieces in the shortbread.
-The shortbread puffs up so I recommend trying to make it about 1/4 inch thick.
-I used regular syrup and the caramel came out fine. Be warned...there is a lot of caramel!
-Place the cookies in the fridge! I let the cookies sit out overnight and that didn't help the chocolate set. I was afraid putting them in the fridge overnight would make them too hard, but now I realize that all they need is a good 20 minutes in there for the chocolate to harden up.

Twix Cookies
Source: Sherry Yard's Desserts by the Yard

FOR THE SHORTBREAD
51/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
2 tablespoons ground rice (regular rice processed until ground, then passed through a sifter to get rid of chunks)

FOR THE CARAMEL TOPPING
2 cups sugar
3/4 cup Lyle's Golden Syrup (available at most supermarkets and at whole foods stores)
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk

FOR THE CHOCOLATE GLAZE
6 ounces bittersweet chocolate, finely chopped
2 tablespoons unsalted butter

1. MAKE THE SHORTBREAD: Place a rack in the lowest position of the oven and preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.

2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar at medium speed until fluffy, about 2 minutes. Gradually add the flour and ground rice and allow the dough to come together.

3. Remove from the bowl and press the dough evenly into the bottom of the pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 8 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

4. MAKE THE CARAMEL: In a large saucepan, combine the sugar, golden syrup, water, and lemon juice. Brush down the inside of the pan with a little water, using your hand to feel for stray granules of sugar. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly. When stray sugar crystals appear on the sides of the pan, brush them down with a clean wet pastry brush. As the sugar cooks, the bubbles will get larger.

5. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and set aside.

6. After 5 to 6 minutes, the sugar will turn golden brown. Insert a candy thermometer and when the temperature reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Whisk until smooth.

7. Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. Allow to set.

8. MAKE THE CHOCOLATE GLAZE: Melt the chocolate and butter in a microwave-safe bowl at 50 percent power for 2 to 3 minutes or in a heatproof bowl set over a saucepan of simmering water. Stir with a rubber spatula until smooth. Pour over the caramel and smear evenly. Let sit at room temperature or in the refrigerator until set.

9. Cut into the desired size and serve. (The cookies will keep, stored airtight, for 1 day.)

All together.

I absolutely loved the caramel-chocolate edges. A cookie.So much goodness in one cookie.

The caramel was amazing.