Soft sugar shortbread topped with rich caramel and milk chocolate and sprinkled with chopped Twix candy bars. These Millionaire Cookies are the best chocolate caramel shortbread cookie!
In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl. Add egg and egg yolk and vanilla and mix for 1 minute longer.
Fold in flour, baking powder, and salt. Press into a ball and wrap in plastic wrap and place in the refrigerator to chill for 30 minutes.
Preheat oven to 350 degrees. On a lightly floured surface, roll out the cookie dough using a rolling pin, to about 1/4 - 1/3" thick. Use circle cookie cutter to make circles.
Place on a parchment paper lined, light-colored baking sheet. Bake for 8-9 minutes. Remove from the oven and let cool.
Once the cookies have cooled, spread a thick layer of caramel dip on each cookie.
In a microwave-safe bowl, add milk chocolate. Cook on reduced power (50% power) in the microwave in 45-second increments. Use a whisk to make the chocolate super smooth and creamy.
Spread the chocolate layer over caramel layer. Place in the refrigerator for about 10 minutes to allow the chocolate to harden. May serve chilled or at room temperature.
Notes
Caramel -- I suggest using a thick caramel. My favorite caramel to use is the caramel dip you find in the produce section. The brands are usually Marzetti Caramel Dip and Litehouse Caramel Dip.
*You may have extra caramel dip depending on how much you put on each cookie.
Milk Chocolate -- I suggest using good-quality milk chocolate like Guittard, Ghirardelli, or Trader Joe's Pound Plus Bars. You can also use Ghirardelli milk chocolate melting wafers.