No Bake Twix Bars
No bake Twix bars layer a graham cracker base with stovetop caramel and milk chocolate. Allow time for the layers to cool and set before slicing.
These bars combine a pressed graham cracker base, a cooked caramel layer, and a thin milk-chocolate topping. There is no oven step, but the caramel does need to boil on the stove before the bars are chilled.
Brown sugar and melted butter bind the graham cracker crumbs. Sweetened condensed milk gives the caramel body, while a candy thermometer helps control its consistency. Let that layer cool completely before adding the chocolate.
A parchment-lined 9 by 13 inch pan makes it easier to lift the finished slab out for cutting. The recipe makes 16 generous bars. A warm, dry knife helps cut through the chilled chocolate without dragging it into the caramel.
Questions You May Have About This Recipe
Do these really not need baking
Yes, no oven is needed. The caramel is cooked on the stovetop, and the assembled bars set in the refrigerator.
How long do they need to chill
Allow 20 minutes to firm the base, about 1 hour to cool the caramel, and at least 2 hours after adding the chocolate. The full recipe takes about 4 hours, and thicker or warmer layers may need longer.
Do they slice cleanly
Chill until the layers are firm, then lift the slab out by the parchment. Use a sharp knife warmed in hot water and wiped dry between cuts.
Can I make these ahead of time
Yes. Keep the bars covered in the refrigerator for up to 5 days.
Do I need candy thermometers
Use a candy thermometer for this version. Cook the caramel to 235°F while stirring constantly; it should be thick and begin pulling away from the sides of the saucepan.
What You Need to Make No Bake Twix Bars
For the base
3 cups (360g) graham cracker crumbs
3/4 cup (170g) unsalted butter, melted
1/2 cup (100g) packed light brown sugar
For the caramel layer
One 14-ounce (397g) can sweetened condensed milk
3/4 cup (160g) packed light brown sugar
6 tablespoons (85g) unsalted butter
1/4 teaspoon salt
1 teaspoon vanilla extract
For the chocolate layer
1 1/2 cups (255g) milk chocolate chips
How to Make No Bake Twix Bars
Line a 9 by 13 inch pan with parchment, leaving an overhang for lifting. No oven is needed.
Mix the graham cracker crumbs with the melted butter and brown sugar listed for the base. Press firmly and evenly across the bottom of the pan. Freeze for 20 minutes.
Place the condensed milk, brown sugar, butter, and salt listed for the caramel in a heavy saucepan. Stir over low heat until the butter melts and the mixture is smooth.
Increase to medium heat and bring to a boil, stirring constantly across the bottom and corners of the pan. Continue cooking until the caramel reaches 235°F on a candy thermometer and thickens enough to begin pulling away from the sides. The cooking time varies; use the temperature and texture rather than a fixed number of minutes.
Remove from the heat and stir in the vanilla. Carefully spread the hot caramel over the chilled base. Refrigerate for about 1 hour, until the caramel is cool and firm; allow longer if it is still warm or soft.
Melt the chocolate chips in a dry microwave-safe bowl in 20-second bursts, stirring between each burst, just until smooth. Spread over the cooled caramel.
Refrigerate for at least 2 hours, until the chocolate and caramel are firm enough to cut.
Lift the slab out using the parchment. Cut into 16 bars with a sharp knife warmed in hot water and wiped dry. If the topping is brittle, let the slab stand for about 5 minutes before cutting.
Store covered in the refrigerator for up to 5 days.
Tips
Use fine graham cracker crumbs and press them firmly into an even layer.
Use sweetened condensed milk, not evaporated milk. Stir the caramel continuously, reaching the bottom and corners of the pan to prevent scorching.
If the chocolate cracks while cutting, let the slab stand for about 5 minutes, then use a warm, dry knife.
Keep the bars covered in the refrigerator for up to 5 days.
A pan for neat layered bars
This section contains an affiliate link. As an Amazon Associate I earn from qualifying purchases.
The USA Pan 9-by-13-inch baking pan on Amazon (paid link) matches the dimensions for these three layers, even though the recipe does not use an oven. Line it with parchment before pressing in the crumbs, leaving an overhang for lifting. Once the caramel and chocolate are firm, lift the slab onto a cutting board before slicing; this also keeps a sharp knife away from the coated pan.
Reader Reviews
⭐⭐⭐⭐⭐ “Clean layers and great flavor. These sliced perfectly.” Linda M
⭐⭐⭐⭐ “Easy to follow and very satisfying.” Susan R
⭐⭐⭐⭐⭐ “A reliable dessert for gatherings. Everyone enjoyed them.” Robert H
⭐⭐⭐⭐ “Sweet without being too much. I will make these again.” Carol D
⭐⭐⭐⭐⭐ “Simple steps and strong results. A keeper recipe.” Margaret L
Printable Recipe
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No Bake Twix Bars
No-oven graham cracker bars layered with cooked condensed-milk caramel and milk chocolate. Cool and chill thoroughly before cutting.
Ingredients
- For the base
- 3 cups (360g) graham cracker crumbs
- 3/4 cup (170g) unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- For the caramel layer
- One 14-ounce (397g) can sweetened condensed milk
- 3/4 cup (160g) packed light brown sugar
- 6 tablespoons (85g) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- For the chocolate layer
- 1 1/2 cups (255g) milk chocolate chips
Instructions
- Line a 9 by 13 inch pan with parchment, leaving an overhang for lifting. No oven is needed.
- Mix the graham cracker crumbs with the melted butter and brown sugar listed for the base. Press firmly and evenly across the bottom of the pan. Freeze for 20 minutes.
- Place the condensed milk, brown sugar, butter, and salt listed for the caramel in a heavy saucepan. Stir over low heat until the butter melts and the mixture is smooth.
- Increase to medium heat and bring to a boil, stirring constantly across the bottom and corners of the pan. Continue cooking until the caramel reaches 235°F on a candy thermometer and thickens enough to begin pulling away from the sides. The cooking time varies; use the temperature and texture rather than a fixed number of minutes.
- Remove from the heat and stir in the vanilla. Carefully spread the hot caramel over the chilled base. Refrigerate for about 1 hour, until the caramel is cool and firm; allow longer if it is still warm or soft.
- Melt the chocolate chips in a dry microwave-safe bowl in 20-second bursts, stirring between each burst, just until smooth. Spread over the cooled caramel.
- Refrigerate for at least 2 hours, until the chocolate and caramel are firm enough to cut.
- Lift the slab out using the parchment. Cut into 16 bars with a sharp knife warmed in hot water and wiped dry. If the topping is brittle, let the slab stand for about 5 minutes before cutting.
- Store covered in the refrigerator for up to 5 days.
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