These "Twix" cookies taste just like the classic candy. I used 2 pizzelle cookies as wafers and layered caramel between them then I dunked the entire thing in dark chocolate.
Starting off with the caramel, after you mix all the ingredients together the caramel has to cook. Below you'll see the progression of my caramel as I waited for it to reach 240F.
While the caramel cools, I made my pizzelles. I mixed together all the ingredients and placed a teaspoon sized scoop onto each mold in the hot press. After cooking for a few minutes, the cookies will be golden brown.
Halfway through cooking the dough, I added 1-2 teaspoons of cocoa powder to the batter to make chocolate pizzelles! I baked them for the same amount of time, but the cocoa can make it difficult to tell when the cookie is done. While you're making your cookies it's important to make sure they're as close to a circle as they can be. When the cookies are hot they're really easy to cut and you can make smooth curves, but once they harden they'll start snapping and could ruin the pizelle's design.
Now assembly! This is the most fun part because you can just take pieces of caramel and work them into circles (these circles can be rough). Place one caramel on the center of a cookie and carefully stretch and push the caramel to the edges of the cookie. Top with one more cookie and press down lightly to bind.
The last step is dipping these in chocolate. I used almost 1 pound of chocolate to coat all of the cookies. Just melt, dip, and cool in the fridge.
Once the chocolate is set these cookies are done. I decided to quarter each cookie to make more bite sized snacks. It's difficult to cut the cookies right out of the fridge because the caramels will be hard and can prevent nice even cuts.
Recipe
Makes: 30 cookie sandwiches. Time???
Ingredients
2 large eggs
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup (1 stick) salted butter, melted but not hot
1 1/2 cups all-purpose flour
2 tsp baking powder
homemade soft caramel (can substitute store bought caramels)
1 lb dark chocolate
Directions
Prepare the caramels (link to my caramel recipe) or buy soft caramels at a store.
To make the pizzelles, take all the wet ingredients and mix them together, then add the dry ingredients until combined.
Use your pizzelle press to make the cookies. Use the instruction manual for your specific unit. When you take out the cookies they'll be soft and this is the time to do your edge trimming! It's difficult to get the right amount of dough every time so I cut the edges off with a knife to create more perfect circles.
Now time to assemble! Take pieces of caramel and shape them to be the approximate size and shape of your pizzelles. Stretch each piece of caramel onto a pizzelle until it covers the entire surface of the cookie. Take another pizzelle and place it on top of the caramel. Apply light pressure to bind the cookies to the caramel.
The last step is to coat each cookie sandwich with chocolate. I ended up using almost 1 pound of chocolate! I melted it all in the microwave and dipped each cookie sandwich into the chocolate until it was completely coated. Place on a cookie tray lined with parchment paper. Refrigerate for at least 1 hour, or until the chocolate has completely hardened. If you want, you can quarter each cookie to make it more of a bite sized snack.
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