These No-Bake Marshmallow Twix Bars capture all the best elements of a Twix candy bar in a gooey, chewy no-bake dessert. With a crispy cookie base bound by melted marshmallows, a buttery homemade caramel center, and a silky milk chocolate topping, these bars are simple to assemble and impossible to resist.
If you love easy desserts that still feel special, this recipe is for you. It’s perfect for using up leftover Halloween candy or for a quick, crowd-pleasing treat any time of year. The combination of textures — crunchy cookie, soft marshmallow, sticky caramel, and smooth chocolate — makes every bite addictive.
The Base
The base is essentially a marshmallow-coated layer of miniature Nilla Wafers. Much like a rice krispie treat, you melt butter and marshmallows until smooth, stir in the tiny cookies, and press the mixture into the pan. The result is a lightly crunchy, sweet shortbread layer that holds the caramel and chocolate beautifully. It’s fast to make and requires no baking.
The Caramel Layer
The caramel is rich, buttery, and far better than melted individually wrapped squares. This is a soft caramel sauce made from butter, brown sugar, light corn syrup, and sweetened condensed milk. Cooked briefly on the stove until it thickens and turns a warm golden color, then beaten off the heat to build body and shine, it spreads easily over the cooled cookie base and sets into a delectably chewy center.
The Chocolate Layer
Top everything with milk chocolate for the authentic Twix finish. Milk chocolate melts smoothly and keeps the bar sweet and creamy; semi-sweet chocolate changes the flavor profile, so choose milk chocolate chips for the closest match. Melt until glossy, pour over the set caramel, refrigerate until firm, then slice into bars.
The finished bars are ultra gooey, chewy, sweet, and satisfyingly crunchy — a delightful twist on the classic Twix that’s easy enough to make for parties, potlucks, or a weekend baking session.
Adapted from Dreaming In DIY
No-Bake Marshmallow Twix Bars
These no-bake bars combine a marshmallow cookie base, a buttery homemade caramel center, and a milk chocolate topping. They are easy to prepare and store well chilled or at room temperature for short periods. Ideal as a dessert, treat, or candy-bar inspired snack.
Prep & Time
- Prep Time: 2 hrs 30 mins
- Cook Time: 10 mins
- Total Time: 2 hrs 40 mins (includes chilling)
Ingredients
For the Base:
- 1 box miniature Nilla Wafer cookies
- 16 oz miniature marshmallows (1 package)
- 1/2 cup (1 stick) unsalted butter, cut into cubes
For the Caramel Layer:
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup light corn syrup
- 14 oz (1 can) sweetened condensed milk
For the Chocolate Layer:
- 2 cups milk chocolate chips (about one standard package)
Instructions
- Line a 9×13-inch pan with foil or parchment paper, leaving an overhang for easy removal. Lightly spray the foil or parchment with cooking spray.
- In a large microwave-safe bowl, combine the cubed butter and the miniature marshmallows. Microwave on high for about 2 minutes, stirring every 30 seconds, until the butter is melted and the marshmallows are smooth and cohesive. If it finishes sooner, stop microwaving.
- Stir the miniature Nilla Wafers into the melted marshmallow mixture until all the cookies are coated. Press this mixture evenly into the prepared pan, compacting it so the layer is smooth. Refrigerate for at least 30 minutes.
- Make the caramel: in a medium saucepan over medium-low heat, melt the 1/2 cup butter with the brown sugar, stirring until the sugar dissolves. Add the corn syrup and sweetened condensed milk and stir to combine. Bring the mixture to a boil, then continue boiling gently while stirring constantly for 5 minutes. The caramel will thicken and turn a golden color. Remove from heat and beat with a spoon for another 1–2 minutes to thicken slightly.
- Pour the warm caramel over the chilled cookie base and spread into an even layer. Refrigerate for at least one hour to let the caramel set.
- For the chocolate layer: place the milk chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the chocolate is melted and glossy. Pour the melted chocolate over the caramel layer and spread evenly. Chill for at least one hour or until the chocolate is firm.
- Use the foil or parchment overhang to lift the slab from the pan. Cut into bars. They slice more cleanly when cold, but can be served at room temperature if preferred. Store in the refrigerator for best results.
Enjoy these gooey, sweet No-Bake Marshmallow Twix Bars — a quick and tasty way to bring candy-bar flavor to a homemade dessert. Have a super sweet day!
xo, Hayley