BRACH’S® Sea Salt Chocolate Candy Corn Caramel Shortbread Bites

  • ⅔ cup unsalted butter, room temperature
  • ⅔ cup sugar
  • 2 teaspoons vanilla extract
  • ¼ cup cornstarch
  • 1 ⅔ cup all purpose flour
  • BRACH’S® Caramels (each piece cut in half)
  • BRACH’S® Sea Salt Chocolate Candy Corn
  • white chocolate and milk chocolate candy melts for decoration
Brach’s Product
Brach’s Product
  1. Preheat oven to 375 F degrees. Line 2 large baking sheets with parchment paper or a silicone mat. Set aside.
  2. Using a hand mixer on medium speed, cream butter and sugar together until smooth (about 5-6 minutes).
  3. Mix in vanilla and beat until combined, scraping down the sides and the bottom of the bowl as needed.
  4. Slowly add in cornstarch and flour. Mix on low until the dough starts to crumble and clump together.
  5. Knead the dough with your hands until a ball forms.
  6. Make 1½ inch balls and place about 1½ inches apart onto prepared baking sheets.
  7. Using the bottom of a teaspoon size measuring spoon, press into the top of each ball to make an indentation.
  8. Bake for 10 minutes. The cookies will be very pale at this point.
  9. Remove from oven and place a piece of caramel in each indentation. If needed indent center again.
  10. Return to oven for 1-2 minutes.
  11. Immediately place two BRACH’S® Sea Salt Chocolate Candy Corns on the top of each cookie so they rest on the caramel.
  12. Allow to cool on the baking sheet for 5 minutes then transfer to a wired cookie rack to cool completely.
  13. Melt the white and milk chocolate candy melts and drizzle across the top of each cookie to finish them.