Twix Cheesecake Bars
Servings: 16 Servings
Ingredients
For the shortbread crust
- 10 tablespoons unsalted butter softened
- ⅓ cup powdered sugar
- 1 ½ cups all-purpose flour
- ¼ teaspoon vanilla extract
- Pinch of salt
For the filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
- 8 ounces whipped topping thawed
For the ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the topping
- 9.7 ounces Twix mini bars chopped
Instructions
For the shortbread crust
- Preheat the oven to 350°F. Line a 9x9-inch pan with parchment paper, leaving enough overhang to lift the bars out later.
- In a medium bowl, beat the butter and powdered sugar until smooth and combined.10 tablespoons unsalted butter, ⅓ cup powdered sugar
- Add the flour and salt, and mix until crumbly. Stir in the vanilla extract. The dough should hold together when pressed.1 ½ cups all-purpose flour, ¼ teaspoon vanilla extract, Pinch of salt
- Press the dough evenly into the bottom of the prepared pan. Refrigerate the crust for 30 minutes.
- Use a fork to poke holes across the top. Bake for 18 to 22 minutes, or until lightly golden brown and set. Let the crust cool completely.
For the filling
- In a large bowl, beat the cream cheese until smooth.8 ounces cream cheese
- Add the powdered sugar, caramel sauce, and vanilla extract. Mix until creamy and fully combined.½ cup powdered sugar, ¾ cup caramel sauce, 1 teaspoon vanilla extract
- Fold in the whipped topping until no streaks remain.8 ounces whipped topping
- Spread the filling over the cooled crust and smooth the top. Place the pan in the refrigerator while you make the ganache.
For the ganache
- Add the chocolate chips to a heat-safe bowl.1 cup semi-sweet chocolate chips
- Heat the heavy cream until hot but not boiling. Pour it over the chocolate chips and let it sit for 2 to 3 minutes.½ cup heavy cream
- Stir until smooth and glossy. Let the ganache cool for 2-3 minutes.
To assemble
- Pour the ganache over the chilled filling and spread it gently into an even layer.
- Sprinkle the chopped Twix bars over the top.9.7 ounces Twix mini bars
- Refrigerate for at least 4 hours, or until fully set, before slicing.
Notes
- The serving size is 1 bar. Recipe makes 16 servings. Calories will vary.
- I use caramel sauce that you'd pour over ice cream. Hershey's and Smucker's work great!
- Whipped topping is Cool Whip or something similar that you'd find in the frozen section.
- You can use any size Twix you like. I've found that the 9.7 ounce of mini bars works great for a 9x9-inch pan.
- Store leftovers in the fridge for up to 4 days.
Nutrition Facts
Twix Cheesecake Bars
Serving Size
1 bar
Amount per Serving
Calories
412
% Daily Value*
Fat
25
g
38
%
Saturated Fat
16
g
80
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
44
mg
15
%
Sodium
185
mg
8
%
Potassium
158
mg
5
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
4
g
8
%
Vitamin A
556
IU
11
%
Vitamin C
0.2
mg
0
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
