No Bake TWIXIE Cookie Bars – Caramel, Chocolate, Mini Nilla Wafer Cookies

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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!)

No Bake TWIXIE Cookie Bars – Caramel, Chocolate, Mini Nilla Wafer Cookies – Easy Dessert Treats Recipe (2024)

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