Twix® No Bake Pie

Products Used


  • Crust
  • 8 oz shortbread cookies, finely crushed
  • 5 tablespoons butter, melted
  • Caramel
  • 1/3 cup unsalted butter
  • 1/2 cup Imperial Sugar Light Brown Sugar
  • 2/3 cup sweetened condensed milk
  • Chocolate
  • 6 oz semisweet chocolate, chopped
  • 1/3 cup heavy cream
  • Flaked sea salt to garnish


      1. In a medium bowl stir together shortbread crumbs and butter. Press the mixture evenly into the bottom of an 8-inch tart pan. Place in freezer while you prepare the caramel.
      2. In a small saucepan over medium heat, melt the butter. Add in the brown sugar and sweetened condensed milk and stir constantly until it comes to a boil. Continue stirring and allow the mixture to boil for 2 minutes. Remove from the heat.
      3. Remove the crust from freezer and spread caramel mixture on top of crust. Place back in freezer while you prepare your chocolate ganache.
      4. Place chopped chocolate in a medium bowl. Heat heavy cream in until it’s steaming, either in the microwave or in a small saucepan.
      5. Pour cream over chocolate chips and let it sit for 5 minutes. Once chocolate is soft, stir mixture until it’s smooth.
      6. Pour chocolate on top of caramel layer and freeze for 30 more minutes, or chill in the refrigerator for at least 1 hour, or until ready to serve.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

      This is a great dessert to make in advance. It can stay chilled for up to 5 days, airtight.

      Twix® is a registered copyright of Mars, Inc. All rights reserved. 

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