It was a friends birthday this week and I really wanted to bake a twix cake he had talked about, but it is still waaay too hot to use the oven at all. Then I started getting a craving for peanut butter Twix (which is my favorite of the Twix flavors) and how I always thought it was a shame that they sub peanut butter for the caramel. Why not both peanut butter and caramel? A Twix isn’t a Twix without caramel! So… I decided to create my own, but with a few twists. This is what my hungry brain came up with:
Peanut Butter Twix Inspired Peanut Butter Salted Caramel Cookies
Oreo cookies or any store brand equivalent
Creamy peanut butter
Melting caramels (I used Kraft Caramel Bits)
Semi sweet chocolate chips (For melting)
To put these babies together, start by twisting apart the oreo cookies and scrape the cream out into a separate bowl. I used one whole row of cookies.
Place the open cookies on a piece of parchment paper on a cookie sheet and set aside. In the bowl with the oreo cream, add creamy peanut butter (probably about 1/4 cup) and mix until smooth. Spoon some of the oreo cream & PB mixture onto an open oreo cookie and make a little “nest” with the spoon.
Set aside. In a small sauce pan, heat about 1/8 cup heavy cream on low heat. Add in your melting caramels and heat with a pinch of sea salt until smooth. Set aside to cool until thick (similar to the consistency of whipped honey). Dollop your cooled caramel on top of the little “nest” you made out of your pb-cream mix and stick in the fridge while you melt your chocolate.
I used a little melting pot, but you can also melt your chocolate chips in a small sauce pan on low heat. Keep stirring your chocolate with a spatula so that it doesn’t burn. Once your chocolate is melted smooth, take your cookies out of the fridge and dip them peanut butter-caramel face down. Put the coated cookies back on your cookie sheet, sprinkle with sea salt and refrigerate until chocolate cools. Remove from fridge again and dip the bottom of your cookies in chocolate and place back on your parchment paper. Refrigerate or freeze until set, and ENJOY!