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Hi Bold Bakers!
Halloween is such a fun time of year. The weather has changed, there is a chill in the air, and fall is in full swing with pumpkins and decorations galore. Another thing that is also in full swing during this season is more candy and chocolate bars than you can imagine.
I love candy bars as much as the next person, my favorite is a TWIX. I was so excited when the folks at TWIX contacted me to create a Big & Bold recipe for you. I wanted to come up with a fun way to utilize candy bars that was different from throwing them into a cookie or brownie batter, so I decided to make the bars the base for my Halloween Pie! Pretty nifty, right?
This Halloween Pie has a lot of things that I love: a shortbread cookie crust on the bottom, caramel in the middle and chocolate on top.
This must be the easiest way to create a pie crust. Take your Halloween candy and pulse it all together to make this over-the-top crust for your pie. You can use TWIX or any of your favorite candy bars.
The main ingredient of the creamy cheesecake center is my secret weapon when it comes to my desserts, and that’s my Signature Salted Caramel Sauce. I strongly urge you to have a jar of this stashed in your fridge for dessert emergencies. It can transform a few ingredients into a decadent, flavorful dessert. And it even tastes great right off the spoon. Be careful with that, it’s a slippery slope….
To make it a Halloween Pie, I simply drew a spider web on the top with white chocolate. If you want to leave it off, feel free to do so and serve it for any occasion!
Check out my other Halloween Recipes:
- Homemade Halloween Ice Cream (No Ice Cream Machine Required)
- Candy Apples
- Halloween Monster Cookies Trilogy
Try These Recipes!
Watch The Recipe Video!
No-Bake TWIX Pie
Ingredients
- 1 bag of fun size Twix ( roughly 25 snack size or 6 regular twix)
- 16 oz(454g/2 cups) cream cheese , room temperature
- 1 ½ cups(350g/12floz) cream (whipping/all purpose)
- 1 teaspoon vanilla extract
- ⅓ cup(3oz/90g) salted caramel sauce
- ½ cup(4 oz/ 120g) milk chocolate
- ½ cup(4 oz/120g) cream
- melted white chocolate for piping
Instructions
- Line a 9 inch pie tin with cling wrap. You can also use a springform tin.
- To create your base: Put your twix into a food processor and pulse until the cookies are broken down and start to clump together, it takes around 2-3 minutes.
- Press this mix evenly into your pie dish with your hands. place in the fridge while you make the filling.
- For the filling: using a mixer or hand mixer whisk together the cream cheese and vanilla extract until smooth and there are no lumps, approximately 3-5 minutes. Run a spatula under the mix to make sure there are no cream cheese lumps.
- Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
- Mix in your salted caramel sauce.
- Pour this mix into your pie tin and place back in the fridge while you make the topping
- For the chocolate ganache: Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it sit for 3 or 4 minutes. Then whisk until smooth. Let cool.
- Pour the cooled ganache over the creamy base while in the tin.
- While the ganache is still wet pipe your white chocolate spiral from the center of the pie all the way out to the rim. Working quickly take a toothpick and from the center of the pie gently pull out the white chocolate spiral to form a web. You will soon see it take shape
- To set the pie: Refrigerate for at least 6 hours to set or preferably overnight for best results. You can make this 2 days in advance and eat within 3 days.
Hi Gemma I have made this several times and it’s one of my absolute favourites since I am a massive fan of salted caramel and Twix bars. I have, on occasions, adapted the recipe slightly though, which I found created a lighter, biscuitier crust which is less sticky, and have used tinned caramel (instead of homemade salted caramel) which we have been lucky to have in our country for several decades. To the base I simply add about 6 to 8 fingers of crushed all-butter shortbread, and a good pinch of sea salt. It makes the world of difference to… Read more »
Hi Gemma,
Does it make a difference in the final consistency and taste if I add in whipped cream into the cream cheese-caramel mixture instead of adding caramel at the end?
Planning to make it for Halloween this year.
Thanks for the recipe Gemma.
PM
Hello can I use 5 star instead of twix chocolate?
Thank you for putting the equivalent measurements in your recipes for those of us don’t want to take the time to do the conversions ourselves????
Cream cheese a disaster way to soft even after put in fridge for 5 hrs but I weighed every thing in g I’m doing the no bake twix cheesecake and decided to weigh in oz not g and 4 oz on my scale is 115g ? Maybe that’s the problem with cream cheese broken weigh scale ? As iv measured exactly in g for cheese filling and still got loads left? Maybe time for new scale ? Help
I want to do this recipe with Reese’s. I want to replace the salted caramel sauce with peanut butter, but I am not sure the best way to do that. Do I just combine 1/3 cup peanut butter with some brown sugar (kind of like the peanut butter cheese cake recipe?) Thank you for your help, and I am very excited to try this out!
I made this used heavy cream and regular cream cheese and it melted ????
Hi Gemma, New to your site and YT channel and have never been much of a baker, especially with the anorexia. However, I live with and care for my elderly aunt who demands pudding every night and always need new and fresh ideas that are cheap, quick and use few ingredients (because she expects miracles on a budget) and have to constantly try new things. Managed to save up extra to get the brownie ingredients (and they make a nice big batch so it was worth it and she didn’t moan for once!) She loved them, so thanks, and your… Read more »
Hello Gemma, I made this recipe a few times and it’s everyone’s absolute favorite. My family and friends say it’s what dreams are made of! I make it and leave it refrigerated over night. The thing I find myself struggling with is the twix becomes really hard but filling is still soft. When it’s cut it sorta melts a bit while the twix is still very hard. I was wondering if there is anything I can do with the filling to let it hold itself better? Maybe gelatin? Or something plant based? If so would it ulter the taste? How… Read more »
Hi Gemma,
Can u use other chocolates other than twix? For instance, regular ones?