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Nutty Twist: Add crushed pecans or almonds between the caramel and cookie dough layer for added crunch.
Salted Caramel Version: Sprinkle a pinch of sea salt on top of the caramel before layering cookie dough for a sweet-salty kick.
Peanut Butter Cookie Dough: Substitute some butter with peanut butter in the cookie dough layer for a nutty flavor.
Gluten-Free Option: Use a gluten-free flour blend in both the shortbread and cookie dough layers.
FAQ:
Q: Can I bake the cookie dough layer?
A: No need to bake it! This recipe uses a safe, heat-treated flour so it’s perfectly fine to enjoy raw.
Q: How do I heat-treat flour?
A: Simply spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, then cool before using.
Q: Can I use store-bought caramel?
A: Yes, if you're short on time, a thick store-bought caramel sauce can work, but homemade provides the best flavor and texture.
Q: Can I double the recipe?
A: Absolutely. Just use a larger pan (like 11x15-inch) or two 9x13 pans, and adjust chill times slightly as needed.
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