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:

1. 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.
2. Pour in Mini Nilla Wafers and stir until they are all completely coated with marshmallow mixture.
3. Butter a 9×13 baking dish and then pour the mixture into your baking dish.
4. Press it down evenly into all of the corners making it as level and even on top as possible.
5. Put it in the fridge to cool while you mix the caramel layer.

Caramel Layer

1. In a heavy 2 quart pan combine 1 Cup of the butter, brown sugar, corn syrup and sweetened condensed milk.
2. Bring it to a boil at just under medium heat stirring constantly.
3. Boil for 5 minutes while continuing to stir preferably with a wooden spoon so as not to scorch your caramel.
4. Remove from heat and continue to stir/beat with a wooden spoon for an additional 3 minutes to allow sauce to thicken.
5. Remove refrigerated cookie mixture from fridge and pour your caramel sauce on top* and spread it evenly into the corners with a spatula.
6. Place it back into the fridge to cool for at least 30 minutes.

Chocolate Layer

1. 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.
2. Stir in 2 Tablespoons of the butter until it melts and your chocolate is a good spreading consistency.
3. 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.
4. Put your dish back in the fridge and cool for an additional 30 minutes to an hour.
5. 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.

Recipe and photo courtesy of Dreaming in DIY