Description
Rolo Twix Bites: Mini bites of caramel, chocolate, and cookie goodness. Quick, easy, and irresistible for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 24 Rolo candies, unwrapped
- 2 cups semi-sweet chocolate chips
- 2 tablespoons coconut oil or shortening
Instructions
- Step 1: Prepare the Shortbread Base Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes. Add the flour and salt, mixing on low speed just until combined. The mixture will look crumbly but should hold together when pressed. Transfer the dough to your prepared pan and press evenly into the bottom. Smooth the top with the back of a spoon or measuring cup. Prick the surface with a fork and bake for 25-30 minutes until lightly golden around the edges. Cool completely in the pan.
- Step 2: Create the Caramel Layer In a medium heavy-bottomed saucepan, spread sugar in an even layer and heat over medium-low heat. Gently swirl the pan occasionally as the sugar melts. Once it turns a deep amber color, add the butter and whisk until incorporated. Slowly pour in the heavy cream, continuing to whisk. Boil for 1 minute, then remove from heat and stir in salt and vanilla extract.
- Step 3: Add the Rolo Layer Pour half of the caramel over the cooled shortbread base. Arrange the unwrapped Rolo candies on top. Pour the remaining caramel over the candies, ensuring they’re covered. Refrigerate until set, about 2 hours.
- Step 4: Slice and Prepare for Coating Remove the caramel layer from the pan using the parchment paper overhang. Cut into 24 squares. If too firm, let stand at room temperature briefly. Place on a parchment-lined baking sheet and chill while preparing the chocolate coating.
- Step 5: Dip in Chocolate Melt chocolate chips and coconut oil in the microwave, stirring until smooth. Cool slightly. Dip each caramel-shortbread square into the chocolate, coating completely. Tap fork gently to remove excess chocolate and place on parchment-lined baking sheet. Repeat for all bites. Refrigerate until set, about 30 minutes.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 bite
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg