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If you love TWIX Cookie Candy Bars as much as THIS GIRL, *pointing at self with both thumbs* you are going to LOVE these EASY, No-Bake “TWIXIEBars”. 7 simple ingredients and BOOM! You have the yummiest chocolate, caramel, cookie bars and never even had to turn on the oven! These are now officially my favorite homemade dessert treat. Buckle up, cuz they are about to be your favorite too:
No Bake TWIXIE Cookie Bars – Caramel, Chocolate, Mini Nilla Wafer Cookies – Easy Dessert Treats Recipe
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I have a confession to make. I’m not really a big fan of Rice Krispie Treats. I KNOW, RIGHT? I love how easy they are and I’ll eat one if it’s there, but I’ve never made them or bought them because I actually wanted them. But THEN I saw a recipe where someone had added a layer of caramel and chocolate on top and the TWIX Candy Cookie Barslover in me went BONKERS just looking at the picture. Upon further investigation, however, the recipe had peanut butter all through it – in the chocolate layer, the rice krispie layer and even in the caramel layer. BOOO flippin HISSS! I have nothing against peanut butter, fyi, just don’t mess with my TWIX flavors. Which I had imagined. And already devoured in my wide awake dreams. So I got to thinking…what would keep it EASY and no bake and NOT be rice krispies yet give the yumminess of TWIX in the cookie layer part? DOYEE! NILLA WAFERS! And bonus: they come in MINI size. Say wha? It’s like the stars were aligning and all that. Lucky for me – lucky for you! Let’s do this, shall we?
Gather your 7 SIMPLEingredients:
- 1 1/2 C plus 2 T of ROOM TEMPERATUREButterplus enough to butter your baking dish total {I used Salted} (if you don’t have any set out and want to get your butter to room temperature in less than ten minutes – CLICK HERE for instructions! You’ll love this hack.)***TOTAL amount of room temperature butter FOR ENTIRE RECIPE – see printable recipe below or follow the tutorial on how much to divide for each layer/step! ****
- 16 oz. Bag of Mini Marshmallows
- 11 oz. Box of Mini Nilla Wafers
- 1 C Brown Sugar, packed {I prefer the DARK brown sugar, but you do you}
- 4 T Light Corn Syrup
- 1 C Sweetened Condensed Milk {stop asking yourself if evaporated will work – it will not.}
- 2 C MILK CHOCOLATE CHIPS {there IS a difference so please, please do not get semi-sweet or whatever other choices there are – make sure you get MILK CHOCOLATE chips or it won’t taste like TWIX. If that’s okay with you…. for shame.}
Butter a 9″x13″ baking dishand set it aside. Dump your marshmallows and 1/2 Cup of the room temperature butter cut into chunks or slices into a microwave safe bowland microwave on high for 2 minutes.
If your butter slices arenot completely melted, microwave for an additional 15 seconds at a time until they are. Then stir it all up until you have a smooth mixture.
Lookit how little bitty and cute the Mini Nilla Wafers are!
Dump the entire box of Mini Nilla Wafers into your marshmallow mix and stir it up REALLY good until every single cookie is coated:
Now smoosh that mixture all into your buttered 9″x13″ prepared pan and make sure to get it all mooshed into the corners and as even on top as possible.
Stick that in the fridge to CHILLAX and set up while we move on to our yummy caramel layer.
In a heavy 2 quart saucepan combine 1 Cupbutter, brown sugar, corn syrup and sweetened condensed milk. Bring it to a boil at just under medium heat stirring constantly. Boil for 5 minutes while continuing to stir preferably with a wooden spoon so as not to scorch your caramel. When five minutes are up, remove from heat and continue to stir/beat with a wooden spoon for an additional 3 minutes. Your sauce will get nice and thick right before your very eyes:
Remove refrigerated cookie mixture from fridge and pour your caramel sauce on top {keep a tiny bit reserved on the side if you want to reheat it and drizzle it on top of your bars when they are done}.
Spread that heavenly goodnessevenly into the corners with a spatula.
I don’t think I need to tell you to lick the spatula, right? Place it back into the fridge to cool for at least 30 minutes and then let’s get started on the top CHOCOLATE layer!
Wait until it’s almost been 30 minutes because this part is SO QUICK! Place your milk chocolate chips in a microwave safe bowl and microwave on high for 1 1/2 minutes.
If your chips aren’tmelted, microwave for an additional 30 seconds at a time until they are soft and melty. ***THIS PHOTO ABOVE IS of them PARTIALLY melted! You can see on the sides that they are starting to melt against the glass. Keep touching the top chips as you take them out to test every 30 seconds – they will become super soft and melted but might not even lose their shape so make sure not to over microwave them!*** Stir in the 2 Tablespoons of room temperature butter until it melts and your chocolate is a good spreading consistency. (NOTE: I’ve had a couple of you let me know that your chocolate “seized” when you added the butter – a helpful reader said this worked for them – “When I added the butter, the chocolate seized and I had to add vegetable oil to get it unseized.” So give some vegetable oil a try if it happens to you too!)
I ALWAYS get THESE ^^^^ exact Milk Chocolate Chips and have NEVER had an issue with the chocolate seizing, FYI. Get some by clickingHERE: NESTLE MILK CHOCOLATE MORSELS
***Here’s another method I found via Cook’s Illustrated to fix your chocolate if it seizes: “If your chocolate does seize, add boiling water to it, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth…… –Adding more liquid can actually restore melted chocolate to its liquid state. Stir boiling water into the seized chocolate 1 teaspoon at a time to smooth it out.”
Remove your dish from the fridge and spread the chocolate sauce evenly on top with a spatula making sure to spread it into the corners and as evenly as possible.
Just look at that caramel sauce all mingling and snuggling upwith the cookie layer. Resist the urge to dig in. Try anyway.
Put your dish back in the fridge and cool for an additional 30 minutes to an hour. After they are nice and chilled, cut them into squares and serve!
You will probably want to cut these into pretty small squares..they are SO rich and yummy….
These are soooo crazy good. I might have eaten too many and licked every possible mixing bowl and spatula while making these.. but I have zero regrets.
You’ll want to make these over and over again. They will make such a fun NEW addition to your holiday gift treat plates for neighbors, teachers, relatives and friendstoo! If you want to be really nice, attach the recipe.
Here’s the handy dandy PRINTABLE Recipe for ya!
No Bake TWIXIE Cookie Bars – Caramel, Chocolate, Mini Nilla Wafer Cookies – Easy Dessert Treats Recipe
Print Recipe
An EASY No-Bake Dessert Treat that all TWIX Candy Bar fans will LOVE! Layers of Mini Nilla Wafers, Caramel and Chocolate without turning on the oven. SO yummy!
| Servings | squares (apx) |
Ingredients
For the Cookie Layer
- 11 oz. Box of Mini Nilla Wafers or regular size if you want to crush them a little
- 16 oz. bag of Mini Marshmallows
- 1/2 Cup Butter room temperature and cut into pieces
For the Caramel Layer
- 1 Cup Butter
- 1 Cup Brown Sugar Packed (I prefer the dark brown sugar)
- 4 Tablespoon Light Corn Syrup
- 1 Cup Sweetened and Condensed Milk
For the Chocolate Layer
- 2 Cups MILK Chocolate Chips {there IS a difference so make sure you get MILK chocolate} I always get the NESTLE Milk Chocolate Morsels - see picture of them in the recipe post at DreaminginDIY.com
- 2 Tablespoon Tablespoons Butter room temperature
Ingredients For the Cookie Layer
For the Caramel Layer
For the Chocolate Layer
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|
Instructions
Cookie Layer: Place mini marshmallows and cut up slices of 1/2 Cup of the butter in a microwave safe bowl and microwave on high for two minutes. If butter is not completely melted, microwave for an additional 15 seconds at a time until it is. Stir until you have a smooth mixture.
Pour in Mini Nilla Wafers and stir until they are all completely coated with marshmallow mixture. Butter a 9x13 baking dish and then pour the mixture into your baking dish. Press it down evenly into all of the corners making it as level and even on top as possible. Put it in the fridge to cool while you mix the caramel layer.
Caramel Layer
In a heavy 2 quart pan combine 1 Cup of the butter, brown sugar, corn syrup and sweetened condensed milk. Bring it to a boil at just under medium heat stirring constantly. Boil for 5 minutes while continuing to stir preferably with a wooden spoon so as not to scorch your caramel. When five minutes are up, remove from heat and continue to stir/beat with a wooden spoon for an additional 3 minutes. Your sauce will start to thicken up. Remove refrigerated cookie mixture from fridge and pour your caramel sauce on top* and spread it evenly into the corners with a spatula. Place it back into the fridge to cool for at least 30 minutes.
Chocolate Layer
Place your milk chocolate chips in a microwave safe bowl and microwave on high for 1 1/2 minutes. If not melted, microwave for an additional 30 seconds at a time until they are melted. *The chips will not completely lose their shape when done so keep test touching the top chips to see when they are really soft and melted before you start another 30 seconds!* Stir in 2 Tablespoons of the butter until it melts and your chocolate is a good spreading consistency. (NOTE: I've had a few of you let me know that your chocolate "seized" when you added the butter. I ALWAYS use Nestle brand Milk Chocolate Morsels and have NEVER had it seize up..... - but, a helpful reader said this worked for them - "When I added the butter, the chocolate seized and I had to add vegetable oil to get it unseized." So give some vegetable oil a try if it happens to you too! *Here's another method I found via Cook's Illustrated to fix your chocolate if it seizes: "If your chocolate does seize, add boiling water to it, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth...... - Adding more liquid can actually restore melted chocolate to its liquid state. Stir boiling water into the seized chocolate 1 teaspoon at a time to smooth it out.") Remove your dish from the fridge and spread the chocolate sauce evenly on top making sure to spread it into the corners and as evenly as possible. Put your dish back in the fridge and cool for an additional 30 minutes to an hour. After they are nice and chilled, them cut them into squares and serve!
Find the recipe online via DreaminginDIY.com
Recipe Notes
*reserve a little of the caramel if you want to reheat it and drizzle it on the top when they are finished and ready to serve.
Make sure to PIN THIS IMAGE where it’s HANDY! 
Happy “NO Baking”, friends! Make sure to let me know how much you LOVE these, too. I know you will.
Since you obviously love caramel and easy sweet treats, check out these!
The BEST EASY Caramel Desserts, Sweets and Treats Recipes
Don’t miss out on my favorite KITCHEN ORGANIZATION hack while you are here! Keep those appliance cords organized and neatly stored right on the appliance itself. Isn’t it awesome? CLICK HERE or on the image below to get the low down:
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