Chocolate Caramel Cookie Bites
These chocolates are overfilled with caramel, chocolate, and even shortbread cookie love. Oh, my goodness!!!
Every single bite will make you close your eyes and think about your favorite candy bar. These chocolate bites are rich in flavor and guaranteed to bring a smile on your face.
Warning: One won’t be enough (two won’t even be enough).
In Light My Heart, Sarah’s love for chocolate runs deep and Eddie is always willing to feed her cravings.
Since it’s the holiday season and getting closer to Halloween (at the time we posted this blog), Sarah and Eddie are thinking about what candy to make for their daughter, Kelsey.
Kelsey and Sarah both have similar cravings, but little Kelsey enjoys those fun fruity options, too. (Stay tuned for next week’s blog. We’ll share one of her favorites.)
Okay y’all, I kinda outdid myself with this recipe. The chocolates look so smooth and pretty, which made me super happy. Plus, I managed to get the caramel perfect (something that is not easy to do).
I’m super curious, what is your favorite candy bar?
Twix is one of my favorites. I’ve wanted to make a candy recipe similar to the yummy candy bar for several years, and now it has finally happened. Let’s call this recipe a success.
Warning though, this recipe is detailed and requires several steps to make it happen, but you got this. The chocolate lovers all around you will thank you, too.
Note: I have not made caramel enough, so I did not make this recipe low carb, but I have a new goal. Stay tuned, it may take me a few tries to get the caramel just right, but this determined girl will get it. That basically means we’ll have another chocolate caramel cookie bite recipe in the future. *jumps around with excitement*
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Chocolate Caramel Cookie Bites
Recipe by Terra Kelly
Prep: 5-10 minutes (Caramel), 5-10 minutes (Shortbread Cookies)
Cook: 25-30 minutes (Caramel), 8-10 minutes (Shortbread Cookies)
Inactive: 30 minutes when chilling chocolate in mold
Makes: 48 chocolates
It helps to have a candy thermometer for this recipe
(what works best is a thermometer that goes above 320 degrees Fahrenheit).
Ingredients
For Caramel Soft Candy
2 Tbsp avocado oil
¼ cup water
1 ½ cups granulated sugar
¼ cup light corn syrup
1 cup heavy cream
5 Tbsp salted butter
For Shortbread Cookie
1 cup salted butter, softened
½ cup granulated sugar
2 cups all-purpose flour
1 tsp vanilla extract
For Chocolate
8 oz baker’s semi-sweet chocolate
Directions
For Caramel Soft Candy: In a 9 x 9 inch metal pan, add some avocado oil and cover the bottom and sides. Then cover a piece of parchment paper with more of the avocado oil and place the parchment paper into the pan. Cut around the edges to fit into the parchment into the pan.
In a small pan, add heavy cream and butter. Set the burner to medium and melt the butter. Add the cream and butter to a glass measuring cup (or a container that makes it easy to pour), set aside.
In a large pot (5 quart), add water, corn syrup, and sugar (See Note Below). The burner is set to medium-high. Cover the pot with a lid for about two minutes (this helps the sugar from creeping up the sides of the pan) and then remove the lid; place the candy thermometer on the edge of the pan and bring the temperature to 320 degrees Fahrenheit (you don’t have to stir the ingredients, just let it cook to 320 degrees F).
Once the sugar and corn syrup is 320 degrees Fahrenheit, slowly add the melted butter and cream. It’s VERY important to slowly add the ingredients because it will boil up quickly. Stir in the milk and butter slowly and then let the caramel cook to 240 degrees Fahrenheit (soft ball caramel). Once it reaches the temperature, pour the caramel into the prepared pan and let it cool.
For Shortbread Cookies: Preheat oven to 350 degrees Fahrenheit. Use silicone candy mold or mini muffin pan (if you use a muffin pan, add cooking spray and maybe muffin cups so you can easily remove the cookies).
In a medium bowl, add the butter and sugar and mix well (they should be creamy in appearance). Then add the flour and mix with a fork until you need to use your hands. Now form the dough into a ball and knead it together for about 30 second to 1 minute.
Use a spoon and grab ¼ teaspoon of the dough and form it into a ball. Place the ball into each prepared cup in the mold or muffin pan. Bake for 8-10 minutes, depending on your oven. The edges will be golden brown.
When you pull it out of the oven, use a teaspoon and push down the cookie around the bottom of each cup and try to flatten the cookie. The cookie is going to be one of the layers, so you don’t want it to be too thick.
For the chocolate: You can use a double boiler or your microwave to melt the chocolate. Add 4 oz of the chocolate for the first layer. (See Notes Below for double boiler instructions.)
Use a brush to spread the melted chocolate around the edges and bottom of the prepared mold or pan. Place in the freezer for 15 minutes to set the chocolate.
Next, add ¼ teaspoon caramel for next layer over the chilled chocolate. Try to spread around the caramel so it touches all four corners. Place a cookie on top of the caramel and lightly press it down.
Melt the remaining 4 oz of the chocolate for the last layer. Place a quarter teaspoon (you may need more) of melted chocolate on top of each cookie, then spread it around to cover the cookie and fit it into each corner. Place the pan in the freezer to set the chocolate.
Once the chocolate is set, you can pop out each chocolate out of the silicone mold or use a knife to pop out each chocolate from the muffin pan (unless you used a muffin cup to pull out the chocolates easily).
Enjoy one…two…or three (no judgement here)!
Notes:
1. For sugar and corn syrup: When working with caramel, it can be super tricky and sometimes frustrating. Here is an easy way to work with the ingredients- pour the water in first. Next, pour the corn syrup in the center of the pan. Then add the sugar in the center of the pan. It’s important to not let the ingredients touch the sides, so really carefully, push the sugar down into the corn syrup and water. You just want the sugar submerged, but you don’t need to necessarily stir the ingredients.
2. For double boiler: Use a medium pan and add a few inches of water. Then place a metal bowl on top of the pan. The burner should be medium heat. When you put the chocolate in the metal pan, you need to watch it and stir frequently so it doesn’t burn.
