Description
This easy twix cookies recipe combines crunchy shortbread, gooey pistachio caramel, and rich chocolate for a homemade treat. It’s perfect for family movie nights or bake sales, offering a satisfying and crowd-pleasing dessert with unique floral notes.
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar (divided)
- 0.75 cup cold vegetable shortening (for shortbread)
- 6.33 tablespoons cold vegetable shortening (for caramel)
- 1.5 teaspoons alcohol-free vanilla extract (divided)
- 0.5 teaspoon rosewater
- 1 teaspoon fine sea salt (divided)
- 0.25 cup water (for caramel)
- 0.5 cup heavy dairy cream, warmed
- 0.25 cup finely ground unsalted pistachios
- 1.25 cups dark chocolate chips or finely chopped dark chocolate
- 1 tablespoon neutral oil (e.g., refined coconut oil or canola oil)
- 3 tablespoons toasted unsalted pistachios, roughly chopped
- 1 tablespoon dried edible rose petals
- 0.33 cup white chocolate chips or finely chopped white chocolate
Instructions
- Prepare Shortbread Base: Preheat oven to 350F (175C). Line an 8×8 inch (20×20 cm) baking pan with parchment paper, leaving an overhang. In a large bowl, whisk together flour, 0.5 cup granulated sugar, and 0.5 teaspoon fine sea salt. Cut in 0.75 cup cold vegetable shortening until coarse crumbs form. Stir in 1 teaspoon alcohol-free vanilla extract and 0.5 teaspoon rosewater until a soft dough forms. Press dough evenly and firmly into the prepared pan.
- Bake and Cool Shortbread: Bake for 20-25 minutes, or until the edges are lightly golden and firm. Let the baked shortbread cool completely in the pan on a wire rack.
- Make Caramel Base: In a medium saucepan, combine 1 cup granulated sugar and 0.25 cup water over medium heat, stirring until the sugar dissolves. Stop stirring and allow the mixture to boil until it reaches a rich amber color (8-12 minutes).
- Finish Caramel Layer: Carefully and slowly whisk in 0.5 cup warm heavy cream, then 6.33 tablespoons vegetable shortening, 0.5 teaspoon fine sea salt, and 0.5 teaspoon alcohol-free vanilla extract until smooth. Remove from heat and stir in 0.25 cup finely ground pistachios. Pour the warm pistachio caramel evenly over the cooled shortbread base.
- Chill Caramel Layer: Refrigerate for at least 1 hour, or until the caramel is firm and fully set.
- Melt and Apply Dark Chocolate: Combine 1.25 cups dark chocolate chips and 1 tablespoon neutral oil in a heatproof bowl. Melt gently over a double boiler or in 30-second intervals in the microwave, stirring until smooth and glossy. Pour the melted dark chocolate evenly over the chilled caramel layer and spread with an offset spatula. Return to the refrigerator for another 30-60 minutes until the chocolate is completely set.
- Cut and Garnish Bars: Once firm, use the parchment paper overhang to lift the slab onto a cutting board. Heat a sharp knife under hot water, wipe dry, and cut the slab into 1×3 inch (2.5×7.5 cm) bars. Melt 0.33 cup white chocolate chips gently until smooth. Transfer to a piping bag or Ziploc bag with a tiny corner snipped. Arrange bars on a platter. Drizzle white chocolate in a zig-zag pattern. Immediately sprinkle with 3 tablespoons roughly chopped toasted pistachios and 1 tablespoon dried edible rose petals.
Notes
If your caramel appears grainy or separates, keep whisking gently over very low heat until it comes back together. Heating a knife under hot water and wiping it dry before cutting makes all the difference for clean cuts. You can swap cold vegetable shortening with cold unsalted butter for a buttery flavor, or orange blossom water for rosewater. Finely ground almonds can replace pistachios in the caramel, or omit for plain caramel. A dash of ground cardamom can be added to the caramel for extra warmth.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking, Stovetop, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx 40g)
- Calories: 350 calories
- Sugar: 35 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 20 mg