Nikki from Tikkido here today to bring you a recipe sure to melt your heart–Salted Caramel and Chocolate Shortbread Hearts. Think Twix bar. But these are homemade, and I guarantee these are yummier. And with a kiss of salt to balance out the rich, buttery, sweet goodness of the shortbread and caramel, these cookies might just become your new favorite dessert.
Salted Caramel and Chocolate Shortbread Hearts
For the Scottish Shortbread Layer:
- 1 lb butter, softened
- 1 cup sugar
- 4 cups flour
- 1 tsp salt
- 2 tsp vanilla
Preheat oven to 350. Cream butter and sugar together. Add the flour, salt, and vanilla, and mix until incorporated. Roll out the dough and cut into heart shapes. Bake for 12-15 minutes, until the cookies just begin to turn golden on the edges. Let cool while you move on to the caramel layer.
For the Salted Caramel Layer:
Use this recipe for Salted Caramels to make luscious, buttery, and perfectly sweet and salty caramels, but use the follow modifications:
- Cook the caramel only up to 240 degrees instead of 245.
- Instead of pouring caramels in a 9×9 pan, pour into a half-sheet/jelly roll pan lined with a silpat. This is critical if you want your caramel layer to be an appropriate thickness and to be able to make nice heart shapes.
Once the caramel has cooled in the sheet pan, use a slightly smaller heart cookie cutter to cut out perfect heart shapes and transfer them to the shortbread cookies.
For the Chocolate Layer:
Melt 1 cup of chocolate chips and 1 tbsp butter in the microwave. Stir together. Drizzle over the caramel-covered shortbread hearts.
And there you have it–utterly irresistible, and something for everyone whether it be the cookie lover, the candy lover, the sweet lover, the salty lover, the caramel lover, or the chocolate lover. Maybe these could even be for your lover. Happy Valentine’s Day!