Take a deep breath, because you’re in for a shock. Are you ready? Here goes.
I did not try a Twix bar until I was in my late twenties. No joke. Not even a bite. And though there’s usually a reason for travesties like that, I have no real reason to offer. My parents never bought them, I always wanted other candy, and it just never occurred to me to actually eat a Twix bar.
So you can imagine my grief at all the wasted years when I finally tried one. It was such a surprise. Not to shame Rolos, but why hadn’t I tried this caramel (and cookie-infused) candy? Why? Why?!
I was even more upset when I found out there used to be peanut butter Twix out there. I vaguely remember them being in red packaging. But I haven’t see any of those in a while, and it’s not for a lack of looking. Oh, life is so short. We have to seize the day while we still can.
Which is why I decided to give Twix bars some long-delayed love. Magic bars are one of my favorite desserts. I inhale them with delight, vaguely aware that my blood sugar is shooting up past reasonable bounds, and then I stop caring and keep eating them. They’re just such a rewarding explosion of chewy and sweet.
For these, I used refrigerated sugar cookie dough for the crust. I wanted a base that would be reminiscent of the cookie inside a Twix, and it paid off. Then I added milk chocolate chips, those lovely little caramel bits that Kraft makes, and chopped up fun-size Twix bars. Voila! Twix madness. Woohoo!
I gave these to some students, one of my most grateful test populations. They loved them and pronounced them, like, the best thing EVER. So if you put that into more perspective from being older, they’re pretty darn great. And so easy. Remember, I like easy. I have three kids and a full-time job. I need easy in my life!
This is a two-second recipe. Well, not two seconds. But it won’t take you long. If you start making them after work, they’ll be done by dinnertime!
- 16 oz. refrigerated sugar cookie dough, not too cold
- 1 and 1/2 cups milk chocolate chips
- 1 package caramel bits or chopped caramels
- 15-16 chopped fun-size Twix bars
- 14 oz. (1 can) sweetened condensed milk (I used fat-free)
Preheat the oven to 350. Line a 9 x 13 pan with foil, using enough to let the foil hang over the sides of the pan. Spray with cooking spray.
Press the sugar cookie dough into the bottom of the pan. It will be sticky if it’s at room temperature, so don’t let it get too soft. Bake for 15 minutes until set and the edges are golden.
In the following order, sprinkle on the caramel bits, chocolate chips, and chopped Twix pieces, being sure to cover the surface evenly with all of the different elements. Drizzle the condensed milk over the top of the bars, covering the whole pan.
Bake the bars for 25-28 minutes until the edges are browned and the middle is fully cooked. Cut into small squares (they’re rich!) and serve or store in an airtight container for up to one week.