No Bake Twix Bars

Recipe Tips

Perfecting the Dough Texture: Aim for a dough that’s sticky enough to hold together without any visible streaks of flour. If you notice dry patches, mix a little extra liquid (like a splash of milk) to bring the ingredients together smoothly. After mixing, let the dough rest for 5 minutes. This allows the flour to fully hydrate, resulting in a more cohesive and chewy base.

Creating a Uniform Base: When pressing the dough into your 9×9 pan, use the back of a spatula or your fingers to press firmly and evenly. A smooth, uniform layer ensures that every bar will have a consistent bite. If you have a small rolling pin, gently roll it over the dough to flatten and compact it further—this can help eliminate any air pockets that might otherwise lead to crumbly texture.

Elevating Your Peanut Butter Caramel: The quality of your peanut butter is key—choose one that’s natural and made solely from peanuts. This choice really enhances the depth of the caramel flavor. Before pouring your peanut butter caramel over the dough, give it a quick stir to ensure it’s mixed. This is especially important if it has been sitting for a bit, as the oil can sometimes separate. Allow the caramel to cool slightly before pouring. If it’s too warm, it can melt the dough layer and compromise the distinct texture between layers.

Achieving a Smooth Chocolate Layer: Melt your chocolate slowly using a double boiler or in short bursts in the microwave (stirring in between). This prevents the chocolate from scorching or seizing, ensuring a silky finish. Once melted, stir in a teaspoon of coconut oil or cocoa butter. This small addition can help the chocolate flow more evenly over your caramel layer and create a glossier, smoother finish. Pour the chocolate in one steady motion and use a spatula or the back of a spoon to gently smooth it out if necessary.

Cutting for Clean Edges: For the cleanest cuts, heat your knife under hot water, then dry it thoroughly before each slice. A warm, clean knife will glide through the hardened chocolate without dragging or causing cracks. If you’re cutting multiple bars, reheat your knife between cuts to maintain the smooth cutting action.

General Troubleshooting: If your dough feels too crumbly, a light spritz of water or milk can help bind it further. Conversely, if it’s too sticky, a tiny dusting of extra flour can make it easier to work with. Ensure that each layer is fully set in the freezer before adding the next. This helps maintain clear, defined layers that mimic the structure of a classic Twix bar.