After Halloween my husband and I were up late
eating our kids’ candy…um I mean I was making sure it was safe. My daughter can’t have gluten so I was kindly doing her the favor of eating all the stuff she can’t have…you know to remove the temptation.
I was eating a Twix and my husband commented on how much he missed eating Twix. I started thinking about how I could make a gluten free version. It seemed simple: cookie, caramel, and chocolate.
Now that I have made (and devoured) these cookies, I will say that these do not taste exactly like a Twix…unfortunately. However, they are still delicious and worth sharing with you. It is no secret that chocolate and caramel are a wonderful combination and adding a sugar cookie to the mix is always a good idea!
I adapted the gluten free cookie from a regular recipe, so if you don’t have to be gluten free just use regular all-purpose flour and omit the xanthan gum.
The first step is to make the caramel. I made my caramel by following directions from It’s Always Autumn. All you need is a can of sweet condensed milk. This is the easiest caramel recipe I have found and it works great as a dip, so I figured I would try it for this recipe too.
While the caramel is baking in the oven I made the cookie dough. Once the caramel is done I let it cool, then placed it in the fridge, while the cookies were baking.
Once my cookies were cooled and my caramel was chilled I spread the caramel evenly onto each cookie. The chilled caramel was thick so it was easy to spread onto the cookies (as oppose to hot caramel).
Once each cookie had caramel on top I placed the cookie sheet in the fridge so they wouldn’t get warm and have all the caramel melt off.
Next, I made tempered chocolate. (You can skip this step if you use high quality baking chocolate, but if you use chocolate chips you will want to temper your chocolate). I used tempered chocolate because it doesn’t melt as easily. This makes the cookies less messy because you won’t have tons of messy chocolate all over your hand while you’re eating them (especially important because I was giving these to my kids!). I wrote a very detailed post on how to temper chocolate and you can find it here!
Once my chocolate was tempered and ready to use, I took each cookie and dipped it upside down into my bowl of chocolate.
For the cookies:
- 1/2 cup butter
- 1/4 cup sugar
- 1 1/4 cup flour
- 1/8 tsp Xanthan gum (only if you use gluten free flour–omit if you use all purpose flour)
- Cream butter and sugar until light and fluffy.
- Gradually add flour and mix well.
- Form into equal size balls and flatten with the bottom of a floured cup, or roll out with a rolling pin and cut out cookies with a biscuit cutter.
- Bake at 350 degrees for 20-25 minutes. Let cool.
For the caramel:
- 1 can sweet and condensed milk
Directions found at It’s Always Autumn.
For the chocolate:
- 16 ounces of chocolate chips or 1 lb. of baking chocolate, melted.
- Once cookies and caramel are both individually cooled, spread the caramel on top of cookies.
- Chill until caramel is set, or not runny.
- Dip caramel cookies upside down in the melted chocolate, allow excess chocolate to drip off.
- Chill again until chocolate is hardened.
- Store in a cool place.