No Bake TWIXIE Cookie Bars – Caramel, Chocolate, Mini Nilla Wafer Cookies – Easy Dessert Treats Recipe
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 “TWIXIE Bars”. 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 Bars lover 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 SIMPLE ingredients:
- 1 1/2 C plus 2 T of ROOM TEMPERATURE Butter plus 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 dish and set it aside. Dump your marshmallows and 1/2 Cup of the room temperature butter cut into chunks or slices into a microwave safe bowl and microwave on high for 2 minutes.
If your butter slices are not 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 Cup 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 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 goodness evenly 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’t melted, 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 clicking HERE: 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 up with 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 friends too! 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
| Servings | squares (apx) |
- 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
- 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 Caramel Layer
For the Chocolate Layer
| |
- 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.
- 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.
- 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
*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:
I made this this weekend and they are delicious and taste just like a twix bar. My only problem was with the butter and the chocolate. When I added the butter, the chocolate seized and I had to add vegetable oil to get it unseized. when I make it again, I will not add the butter to the chocolate. I think it would spread just as well without it. (if not then I might add a bit of oil just to get it to that consistency). I was thankful I was able to unseize the chocolate as I didn’t have anymore.
Thanks, Kristi! I’m so glad you tried them! You are the second person to tell me that happened to them with the butter, darn. I’ve made them SO many times and it doesn’t happen to me, so perhaps it’s some quirky altitude thing? I’ll add it to the directions so that people have options if it happens to them. Thanks so much for letting me know!
I tried the water unseizing method. It ruined the chocolate. i wish I would have taken your advise to just spread the chocolate on top without the addition butter.
couldn’t you just add the chocolate chips on top of the caramel mixture right away and let them soften, then spread them when they are melted?
Hmmm…..I think it would mix in with the caramel instead of making its own separate layer. If you try it, let me know if it works!
Butter did the same thing to my chocolate…..super bummed about this…..
Add some vegetable oil to it and it will unseize!
I made these last month for a work birthday and they were a HUGE hit!! I just wanted to throw it out there that when I made the chocolate/butter concoction I first decided to make it on the stovetop and it did totally seize. I for some reason thought it would be better than microwaving it. I added the veggie oil and still no difference. Luckily I had boughten two bags of chocolate chips so on second try I put them in the microwave like the directions say and I had no problem at all. So I’m curious if others did the same as I did and made it on the stovetop rather than the microwave? Just thought I’d throw that our there 😉 thanks so much for the deliciousness!!
Hey Andie! That’s a good question! Thanks for letting me know you enjoyed them. I make them more often than I should….. and I’ve never had a problem with the butter and chocolate combination in the microwave either, so I’ve been really curious what the deal is! It does kind’ve look more solid than it really is at first but if you’ve chilled that caramel layer really well first, spreading the chocolate all out on top is easy peasy! At least it is for me. I can’t imagine altitude differences would make or break it but who knows! Again, SO glad you enjoyed them and thanks for letting me know! 🙂
I made mine on the stovetop and had issues with it. (I’m not a huge fan of the microwave) The next time I followed the directions exactly as they said and the recipe turned out great! Pure yumminess! There is definitely a difference between stovetop and microwave so my advice is to just use the microwave.
I’m so glad you loved them. Thanks for letting us know. It makes our day!
I’m wondering if you use unsalted butter? I have since read that salted butter has more water content than unsalted and water is what makes chocolate seize. I used salted butter so I’m wondering if that’s the difference
I always use salted butter. I don’t ever even buy unsalted. 🙂
The bars are indeed very tasty, but the chocolate seized on me too. I was thinking that adding the butter would probably do it, and I was right! Believe it or not? Anyway I added some canola as suggested and all was well. The second time I made them, I just melted the chocolate in the microwave without the butter. Very easy to spread. ?
Thanks, Susan! That’s great to know. I add the butter because there is a layered bars recipe my Mom always made that we always added the butter to the chocolate layer so I didn’t dare NOT! It’s so yummy, I didn’t want that layer to taste any different. If it’s still super yummy without, then YAY for one less step and no risk of seizing! Thanks again for taking the time to let us all know! 🙂
Understand completely about not altering your Mom’s recipe!!! I do think the bars are just as yummy without the butter. Anyway you make these they are DELICIOUS!
Thx
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Will these soften or melt if left out of the fridge for an extended period of time?
They just become room temperature, like a store bought candy bar consistency. They don’t melt. I actually think they taste best room temperature, but I keep them in the fridge until I am ready to cut them into neat squares.
If made ahead,or if there are any left, must they be refrigrated?
I don’t think they “need” to be – there’s no eggs in them. I really like them room temperature! I just think they keep longer refrigerated. Plus, it makes it much easier to cut them when they’re cold.
I made these the other day and they were so delicious – they taste just like Twix bars! Very rich, too. Got lots of compliments and people asking where I got the recipe!
I am wondering about the marshmallows – I only found 10oz bags in the store, so I used 1 1/2 of those to get 16 oz like you said. However, I thought there was too much marshmallow when I got done so next time I will use just one bag. Just wondering if you meant 10 oz in the first place.
Thanks for the recipe! So yummy…will be making them again!
You’re so welcome, Stephanie! I’m glad you guys loved them as much as we do. I just double checked in my pantry and I do use the bigger 16 oz. bags. I love them super gooey and marshmallowy, but let me know how they turn out when you use only 10 oz. next time!
Use a small amount of cream (or 1/2 n 1/2) instead of the butter, when melting the chocolate. It won’t seize on you. Whole milk would probably even work.
Thanks for the tip, Elisabeth! I’ve still never had it seize on me using the butter (and I’ve made it more times than I’d like to admit) – but with elevation and humidity variances, you never know what might cause this to happen for some people in different locations. I hope it still tastes just as scrumptious. 🙂
Yes, just a tablespoon or 2 of heavy cream is how I melt my chocolate on the stovetop 🙂
How long does the whole process take to make?
Hi Krystle, It takes about an hour because of the refrigeration time between layers. The actual mixing and making of the layers doesn’t even take half hour total, it’s mostly passive time. I hope that helps!
How long do these last? I’m making trays for my neighbors, but have a few other items to make then the trays. Will these last a week before putting them on the candy trays to give out? Thank you
I don’t know about a full week, but they are great for at least a few days! To make them stay fresher longer, keep them in the fridge. Enjoy!
How far in advance can you make them? And they still taste good? Like can I make them two days in advance? Or should I just wait to the night before or day of to make them?
Hi Holly,
We’ve never had them last an entire day much less days so I can’t say for sure. There’s nothing in them that will spoil and they’ll taste great as long as any regular cookie – but the fresher the better and keep them covered tight for the freshness to last as long as possible. Thanks for the great question and enjoy!
This turned out to be a family “yes” dessert! It is super rich and cutting it into small portions is a good idea. Also, helpful hint with the melting chocolate and adding butter: I made sure that the chocolate was fully melted first before adding the butter. After the chocolate has been made into a smooth mixture, I put it aside to melt the butter. Stove top or microwave, both worked out fine. Once the butter was completely liquefied, I added it to the chocolate. Using a whisk, hand blending for about one minute, I was able to blend the two without having the chocolate seize up. I did try this recipe with store brand chocolate and with Nestle. I also tried a combination of salted and unsalted butter, stove top and microwave variables with the butter. (I don’t like giving testimony to untested versions of things). I’ve made this for work events, holidays, and just to have at the house. It’s a great recipe because it’s low maintenance, meaning you can give a lot, spend a little, and it requires little energy in the sense of baking (well, no baking) and preparation. I hope this helps and you try it if you haven’t! Best of cooking! Cheers!
Thank you so much for letting us all know, Jen! SO helpful! It makes me so happy that your family loves these as much as we do. So nice of you to take the time to share your tips and give a great, thorough review!
Had great trouble with the chocolate, tried oil one time and water the other. Just chocolate worked best! Haven’t tried them yet but that sure look good. Thanks
I added this recipe to my Holiday dessert and it was a hit! I made caramel sauce for the first time! The ingredients are simple. The recipe is easy to follow. Everyone loved them and continued to enjoy them over the other items on dessert tray. Thank you for sharing the recipe!