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No-Bake Twix Pie for Halloween - Want a recipe to use up your left over Halloween candy? put it into this pie

No-Bake Twix Pie for Halloween

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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.

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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.

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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….

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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!

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Check out my other Halloween Recipes:

4 from 18 votes
No-Bake TWIX Pie
Prep Time
20 mins
Total Time
20 mins
Servings: 10 portions
Author: Gemma Stafford
  • 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
  • cup (3oz/90g) salted caramel sauce
  • ½ cup (4 oz/ 120g) milk chocolate
  • ½ cup (4 oz/120g) cream
  • melted white chocolate for piping
  1. Line a 9 inch pie tin with cling wrap. You can also use a springform tin.
  2. 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.
  3. Press this mix evenly into your pie dish with your hands. place in the fridge while you make the filling.
  4. 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.
  5. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
  6. Mix in your salted caramel sauce.
  7. Pour this mix into your pie tin and place back in the fridge while you make the topping
  8. 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.
  9. Pour the cooled ganache over the creamy base while in the tin.
  10. 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
  11. 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.




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Holly Marshall
Kevin Kurtz
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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  1. Lia on May 8, 2019 at 4:05 am

    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 easy no bake cheesecakes are always a go to that I can easily adapt. (Lemon, blueberry, chocolate, oreo etc) so thanks also for those!

    Can this twix pie be made with a 300ml tub of heavy whipping cream, a 389g can of caramel condensed milk and a 300g tub of basic cream cheese? We have it sitting there, but don’t know whether to find something else to do with the condensed milk (Goodness knows what!) or lump it in with the cheesecake to make it bigger?

    Best wishes and lots of love!
    Winchester, England xxx

    • Gemma Stafford on May 9, 2019 at 2:08 am

      Hi, Lia,
      Thank you for being in touch.
      Condensed milk is such a useful thing, and the caramel version can readily be used in many recipes. Banoffee pie is a great idea for this, and it can be made in small portions too. You make it up as you need it, but you can prep the base ingredients and have them in the fridge, then add a few slices of banana to each portion, a bit like the individual cheesecake recipes. (
      You can make a caramel ice cream! that is just whipped cream, the Dulce De Leche and any additions you may like, chocolate chips for instance.
      As tour instinct tells you-you could add it to the cheesecake too. I cannot see why that would not work well.
      I hope your health is on the right track too, do not allow yourself to be stressed out. Simple desserts are easier in the summertime too when all the fresh berries are cheaper and local.
      I wish you well with your baking,
      Gemma 🙂

  2. Rita on May 7, 2019 at 12:31 pm

    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 much to put, when to add it and what to add?

    Thanks 😊

    • Gemma Stafford on May 9, 2019 at 4:42 am

      Hi Rita,
      here is the US we get a block of cream cheese, and double fresh dairy cream which is 35% fat content at least.
      Together these two ingredients set up really well. If you are using low-fat cream cheese, or a tub, which is designed for spreading, it can feel a little soft.
      In this case, you can for sure add a jelling agent.
      Take 2 sheets of gelatine, sponged as directed on the pack. (or agar agar)
      Heat a little of the cream – about 100 ml – a bit above blood temperature – not hot!
      When the gelatine has softened pop it into the microwave for about 10 secs – or less – keep an eye on it.
      Pour the warm cream over the gelatine and stir it through – leave to stand while you get the mix ready, then, add to the mixer last! This really works, firming up the cake without making it stiff.
      I hope this is of help to you,
      Gemma 🙂

      • Rita Dali on May 13, 2019 at 6:46 pm

        Thank you for the quick reply.

        I live in Canada and usually use block of cream cheese and 35% whipping cream.

        I will definitely try it.

        Your channel is my go to with any recipe! always such amazing food.

        • Gemma Stafford on May 13, 2019 at 7:55 pm

          Thanks so much, Rita!

          I’m delighted you like my recipes 🙂

  3. mummy on August 24, 2018 at 9:57 am

    Hi Gemma,

    Can u use other chocolates other than twix? For instance, regular ones?

    • Gemma Stafford on August 24, 2018 at 11:37 am

      Hi there,
      Yes, really you can use any bar/cookie etc. Use Oreo too, filling and all, an a little butter, you will know whit is sticks together it is right. A graham cracker/digestive biscuit will work well here too. try it!
      Gemma 🙂

  4. Brad Wilson, Johannesburg, South Africa on June 22, 2018 at 1:26 pm

    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 the base.

    On the last occasion, I also added a good sprinkling of Milo to the top of the tart once cooled. That malted goodness did something amazing because my family went crazy over it.

    Speaking of Milo, I know the product is limited to places like Australia, South Africa, New Zealand, UK, Ireland, India, Brazil and parts of the Far East, but please could you compile some recipes with Milo Powder?

    Thank you for the BEST baking website on the Internet and for the best baking videos. You are truly inspiring!

    Keep well.


    • Gemma Stafford on June 22, 2018 at 8:48 pm

      Hi Brad,

      I’m thrilled to hear you like this recipe. I haven’t used milo much even though I love the maltiness of it. I’ll keep an eye out for recipes with it.

      Thank you for visiting my website and being apart of the BB community 🙂

  5. Candace on April 6, 2018 at 11:49 am

    Hi Gemma, instead of caramel sauce, can I melt down some caramels and add a tablespoon of milk to make it the consistency of caramel sauce to replace?

    • Gemma Stafford on April 6, 2018 at 7:26 pm

      Yes Candace you can do that no problem.


  6. cristina on April 4, 2018 at 10:03 am

    hi gemma, can i substitute the caramel sauce in the filling with some melted caramels?

    • Gemma Stafford on April 6, 2018 at 3:26 pm

      Yes you can Christina. No problem.:)

  7. Tahleen Rahman on November 11, 2017 at 8:18 am

    lovely recipe! can i mix in white twix bars into the cream filling if i dont have salted caramel sauce?

    • Gemma Stafford on November 14, 2017 at 6:27 am

      Hi there,
      I do not know white twix bars! You can of course use these if you wish.
      ( here is an easy recipe for you for the caramel sauce.
      There is another one on the website too, plus a Dulce De Leche recipe. You can use the search bar to navigate around it.
      I hope this is of help.
      Gemma 🙂

  8. Zach mcfadden on October 17, 2017 at 5:10 pm

    @twix, you should make a hefty bag unwrapped Twix bars.

    • Gemma Stafford on October 18, 2017 at 2:39 am

      Haha! Yes, I should, and you can too!
      Gemma 🙂

  9. Jason W Baccaro on February 18, 2017 at 3:37 pm

    I also wanted to comment about the filling for the Twix pie. I like how it has a cheesecake-like flavor and is not so sweet. I mean, you have got a pound of twix bars made into a crust underneath, and chocolate on top. So, the creamy, salty cream cheese filling in the middle makes this pie work wondrously.

    • Gemma Stafford on February 19, 2017 at 4:58 am

      Hi there Jason,
      I am happy to have your lovely comments, and delighted that you are using the recipes.
      I will be adding to these over the next few months, a new recipe every Thursday on YouTube, and here on my website. Your wife is a lucky lady to have a husband interested in baking! you can tell her I said so!!
      Gemma 🙂

      • Jason W Baccaro on February 19, 2017 at 5:16 am

        Haha, my wife is not the baking type. That’s me! ^_^ I also made spaghetti squash lasagna last night for dinner. I love cooking and baking and coming up with new things. It’s the creator in me, because I’m also a writer and author (epic fantasy) and a musician.

        • Gemma Stafford on February 20, 2017 at 12:22 pm

          Hi Jason, that is great! i have never cooked spaghetti squash, and i know my Mum has asked me about this before, she cannot get it in Ireland. It sounds delicious, a great veg alternative to pasta, thank you for telling me 🙂

  10. Jason W Baccaro on February 18, 2017 at 3:35 pm

    OMG, I love this pie! The crust…so rich and delicious! Gemma, I came across your channel a few days ago and I can’t stop watching. I love your ideas and recipes, especially your no bake recipes and no knead donuts!

    I showed my wife a few videos too and she is excited for me to make your Popsicles and ice cream and the brownie cake cookie dough frosting icing.

    You rule, Gemma!

  11. Stuart of Blyth on January 31, 2017 at 7:13 pm

    This is a brilliant recipe, quick and easy to make. I’ve made 3 or 4 so far over the last few months for different gatherings, to universal acclaim. I’ve ditched the spider and web, and decorate with chocolate vermicelli and 12 Toffifees round the edge – one per slice. I’ve used tub-type cream cheese and agree with Holly Marshall that the filling is on the soft side so I’ll look for a harder variety in future.

    • Gemma Stafford on February 1, 2017 at 1:36 am

      Hi Stuart,
      Yes, the tub style of cream cheese is designed for spreading, and tends to be soft. In Ireland my Mum has found the Tesco own brand, full fat one is really dry and great for cheesecake, and really cheap too! I am making an assumption that you live in the UK!
      I am happy to hear that you, and your friends, are enjoying this recipe,
      Gemma 🙂

  12. Holly Marshall on October 18, 2016 at 11:45 am

    Made this with extra sugar and it turned out great. I used snickers instead, and used 5 big regular sized bars. the crust turned out great:) the filling is super sweet, so would love to find a more cheesecake type texture as it was a bit soft. any ideas gemma?

    • Gemma Stafford on October 19, 2016 at 1:19 am

      Hi Holly, it probably did not need the extra sugar! Cream cheese is formulated differently in different countries. I use a block type cheese here in the US. Tub style cream cheese is formulated for spreading, and is softer than the block, and this is what caused the issue for you. Where do you live? You can of course also try this with the homemade cream cheese, it is here, under the BASICS tag. You can also stabilize this with a gelling agent. Gemma 🙂

  13. Ilias on March 6, 2016 at 1:41 am

    Great recipe!!

    • Gemma Stafford on March 6, 2016 at 2:19 am

      Thank you so much Ilias,
      Gemma 🙂

  14. lil on November 11, 2015 at 9:23 am

    gemma, when you say 6 regular twix, does it mean 6 packages of regular twix or 3 packages of regular twix (that is equal to 6 sticks)? thank you! i cannot wait to make this!

    • Gemma Stafford on November 11, 2015 at 5:46 pm

      You will need six packs of the regular sized Twix. Hope this helps 🙂

  15. Gemma Stafford on November 10, 2015 at 6:32 pm

    Sorry to hear that! Thanks so much for visiting my website 🙂

  16. giany on November 9, 2015 at 11:21 pm

    hi , i loved this cheesecake but i have a question , i can use snickers instead of twix? .sorry about my english but i am peruvian and i understand your videos but do not write very well in english . i will wait for your answer , thank you =)

    • Gemma Stafford on November 10, 2015 at 6:21 pm

      I haven’t tried that. Let me know how it turns out 🙂

  17. Sicily Birdsong on November 7, 2015 at 9:52 pm

    I love your videos i watched most of are my favorite baking teacher ?????.can you do a wedding cake and a rose cake.

    • Gemma Stafford on November 10, 2015 at 6:58 pm

      Thanks so much for visiting my website. Really glad you like my baking videos. I will add your requests to my list 🙂

  18. Caroline on November 3, 2015 at 11:15 pm

    Hello! Im a girl from sweden! Love your recipes! But i wonder if tou out it in the freezer or in the fridge?


    • Gemma Stafford on November 4, 2015 at 6:22 pm

      Thanks for visiting my website, Caroline. You can let this set in the fridge. Hope this helps 🙂

  19. Keith on November 1, 2015 at 12:52 am

    I made this for a Halloween party yesterday and it tasted great! The cream was a bit too runny, so I might try adding a bit of gelatine. Would it destroy the flavour if I added a bit of almond meal to the base?

    • Gemma Stafford on November 3, 2015 at 7:37 pm

      I haven’t tried that. Let me know how it turns out 🙂

  20. Melissa on October 30, 2015 at 10:35 pm


    This sounds excellent and I appreciate that you always include a video along with your recipes.

    I noticed that you list “cream (whipping/all purpose)” and then just “cream” in the ingredients. Can I use one or the other? Or, is it best to use the “whipping cream” for volume in the filling and then “cream” for the ganache?

    Thank you for your time 🙂

    • Gemma Stafford on November 3, 2015 at 7:52 pm

      Heavy cream, all-purpose cream, and whipping cream will work fine for both. Hope this helps 🙂

  21. Melissa on October 29, 2015 at 9:11 pm


    I love you recipes and I’m going to try this one next week. The added videos to the recipes are very helpful too!

    I do have a question. I’ve noticed that you have cream (whipping) for the filling and for the ganache and also in your salted caramel sauce it just list “cream.” Can I use one or the other? Or, is it best to use the whipping cream in the filling for the volume and stick with the cream for the sauce and ganache?

    Thank you so much for your time and have a great day 🙂


    Thanks for

    • Gemma Stafford on November 5, 2015 at 12:22 pm

      You can use either whipping cream, all-purpose cream or heavy cream for both the filling and the ganache. Hope this helps 🙂

  22. SuzieP on October 29, 2015 at 8:56 pm

    This pie looks soooo good and like something I could actually make. Think I’m gonna make it for my coworkers. BTW….my sister said you showed up on her facebook feed because a friend of hers posted your recipe. And she was like “I think that’s Suzie’s Gemma!” hehe:)

    • Gemma Stafford on November 5, 2015 at 12:23 pm

      Thanks so much, Suzie. Let me know how your Twix pie turns out 🙂

  23. feriel on October 29, 2015 at 2:11 pm

    amaziiing !! just by watching the video i m getting super hungry ! i really like your recipes there’re so simple to make ! can you please make a video about ideas of simple low fat breakfast ?! thanks you

    • Gemma Stafford on October 29, 2015 at 3:01 pm

      Thanks for visiting my website. Check out my microwave breakfast in a mug. I think you’ll really like it 🙂

  24. Lefteris Hamalidis on October 29, 2015 at 10:53 am

    spesial congratulation !!!!!!!!!!!!!!!

  25. Sandra Onken on October 25, 2015 at 12:15 pm

    My family wasn’t crazy about the filling, it either had too much cream cheese or needed something more to tone down the cream cheese flavor. I even added more than the 1/3 cup of caramel sauce called for, but it didn’t help. I have never made caramel sauce before and, even though the recipe was simple as could be, I had trouble with it. Plus, you really need a large food processor to make the crust correctly, my little 2 cup model just didn’t cut it. Great job though on coming up with an original recipe and I will still continue to check your site for new ideas!

    • Agga on November 9, 2015 at 10:18 am

      My filling after adding carmel had lumps, there wos too many chessefilling,

      • Gemma Stafford on November 10, 2015 at 6:35 pm

        Be sure to mix your cream cheese till all of the lumps are gone before adding the caramel sauce. Hope this helps 🙂

    • sharifah on December 15, 2015 at 3:10 am

      i didnt use any processer for the crust but it turned out perfect ! what i did was , put them in a ziplock bag and use a rolling pin and beat it or roll it on the ziplock bag (that has the twix).hope it helps !

      • Gemma Stafford on December 18, 2015 at 7:37 pm

        Thanks for the tip! 🙂

  26. Andrea nasayao on October 25, 2015 at 8:35 am

    I Love Twix ????? oh and HI gemma. Can you show me how to make a black forest cake please? 🙂 thank u :*

    • Gemma Stafford on October 27, 2015 at 5:54 pm

      I will add it to my list, stay tuned! 🙂

  27. Liz on October 23, 2015 at 1:32 pm

    It looks greaaaat!! I’ll probably make it in mini springform tins! 🙂
    (oh and I’ve had an idea for your cupcakes, or icecream…: stracciatella flavor! (you know, the italian icecream flavor..?) I think that’s what I’m going to do for my niece’s birthday 🙂 )


    • Gemma Stafford on October 27, 2015 at 6:14 pm

      Delighted to hear that. Let me know how your mini Twix pies turn out 🙂

  28. Elizabeth Urmson on October 23, 2015 at 8:58 am

    Can you please share your salted caramel sauce please

    • Elizabeth Urmson on October 23, 2015 at 8:59 am

      Recipes oops

      • Gemma Stafford on October 27, 2015 at 6:17 pm

        You can search for my salted caramel recipe in the recipes section. Hope this helps 🙂

  29. Randi on October 22, 2015 at 3:37 pm

    How do you make the spider on top?

    • Gemma Stafford on October 27, 2015 at 6:20 pm

      Check out the video for this recipe. You’ll see how easy it is 🙂

      • Randi on October 27, 2015 at 7:16 pm

        The video says nothing about the spider… The spider on top is what my Grandson’s really want to make, they want to make smaller versions all over the pie. Please is it made from the pie crust ingredients?

        • Gemma Stafford on October 29, 2015 at 11:26 am

          Thanks for your comment! The spider on top is for decoration only, not for eating. Hope this helps 🙂

  30. Kaitlynn on October 22, 2015 at 1:59 pm


  31. Miss luna on October 22, 2015 at 9:44 am

    Omg,Great jobb???

    • Gemma Stafford on October 27, 2015 at 6:22 pm

      Thanks so much, really glad you liked this recipe 🙂

  32. Amanda on October 22, 2015 at 9:13 am

    Hey Gemma! Love the this new Recipe! But I have a question about the caramel sauce – any kind – store bought or do you have a recipe to make that too? Love the videos Thanks 🙂

    • Gemma Stafford on October 27, 2015 at 6:23 pm

      Thanks for your question! You can find my salted caramel sauce by searching in the recipes section. Hope this helps 🙂

  33. knitapeace on October 22, 2015 at 8:50 am

    Oh this looks amazing. I might make it in a rectangle shape to make bars for my daughter’s youth group on the Friday before Halloween! Thank you as always for your spectacular recipes and inspiration.

    • Gemma Stafford on October 27, 2015 at 6:28 pm

      Great idea! 🙂

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