This 7 ingredient – NO bake Twix Bars get a Two Thumbs Up!
So many dessert recipes call for sweetened condensed milk, but to be honest, it can be a bit on the spendy side to keep stocked. This is the perfect fit for my kitchen and have made this several times.
- 1/3 cup boiling water.
- 3 tablespoons butter.
- 3/4 cup sugar.
- pinch of salt
- 1/2 teaspoon pure vanilla extract.
- 1 cup powdered milk.Using an electric mixer, blend together water, butter, sugar, salt, and vanilla.
Add powdered milk and blend until thick. Store in refrigerator for up to 1 week.
Twixie Bars – No Bake Dessert Treats
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 (not semi-sweet)
- 2 Tablespoon Tablespoons Butter room temperature
Directions
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 minute or until butter is completely melted. 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 9×13 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.
- Remove from heat and continue to stir/beat with a wooden spoon for an additional 3 minutes to allow sauce to thicken.
- 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. Stir and see if melted, if not microwave for additional 15 seconds at a time. Be careful to not burn.
- Stir in 2 Tablespoons of the butter until it melts and your chocolate is a good spreading consistency.
- 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 chilled, cut into squares and serve!
Quick tip: If you chocolate gets hard too quickly try Cook’s Illustrated tip by adding boiling water to it, 1 teaspoon at a time, and stir vigorously after each addition until the chocolate is smooth.