Marbled Shortbread


(1 vote) 5 1

This delicious shortbread looks beautiful on a cookie tray! I make it every Christmas, and everyone loves it! With shortbread, homemade caramel, and marbled chocolate, it reminds me of a Twix candy bar.

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Wauwatosa, WI


  • Shortbread:
  • 2 C. all-purpose flour
  • 1 pinch salt
  • 1/4 C. sugar
  • 3/4 C. butter, softened
  • Caramel:
  • 1/2 C. butter
  • 1 14-oz. can sweetened condensed milk
  • 2 tsp. instant coffee granules
  • 1/4 C. sugar
  • 2 Tbs. light corn syrup
  • Topping:
  • 1 C. semisweet chocolate chips
  • 1/4 C. white chocolate chips

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For shortbread, sift flour, salt and sugar into a medium-sized bowl. Cut in butter until mixture resembles coarse crumbs; mix together to form soft dough. Press into an ungreased 9x13-inch baking pan. Prick well; chill 30 minutes. Bake in a preheated 350-degree oven for about 25 minutes or until lightly browned; cool.To make caramel, place all ingredients in heavy saucepan. Stir over medium heat until butter melts. Continue to stir, bring to gentle boil; boil 6-8 minutes or until mixture retains its shape for a few seconds after a spoon is drawn through it. Spread over shortbread; cool.For topping, melt chocolates in separate bowls. Spread semi-sweet chocolate over caramel. Spoon white chocolate into a pastry bag and cut a small hole in bag, or insert small round tip. Pipe lines across semisweet chocolate, 1/2 an inch apart. Pull a toothpick or skewer through lines to create marbling. Allow chocolate to set. Store in the refrigerator. 

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