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no-bake twix marshmallow bars on a rose gold wire rack
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5 from 1 vote

No-Bake Marshmallow Twix Bars

These No-Bake Marshmallow Twix Bars are phenomenal and so simple! A unique twist on a Twix candy bar, they have a gooey marshmallow cookie base, a homemade buttery caramel center and a milk chocolate topping that's irresistible! You'll love these easy bars!
Prep Time2 hrs 30 mins
Cook Time10 mins
Total Time2 hrs 40 mins
Course: Bars, Candy, Dessert, No Bake Desserts
Cuisine: American, Dessert


For the Base:

  • 1 box miniature Nilla Wafer cookies
  • 16 oz package miniature marshmallows
  • 1/2 cup (1 stick) unsalted butter, cut into cubes

For the Caramel Layer:

  • 1/2 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup light corn syrup
  • 14 oz (1 can) sweetened condensed milk

For the Chocolate Layer:

  • 2 cups (1 package approximately) milk chocolate chips


  • Line a 9x13 rectangular pan with foil or parchment paper, extending the foil or parchment over the edges of the pan. Spray the foil or parchment with cooking spray. Set aside.
  • In a large microwaveable safe bowl, combine the cubed butter and miniature marshmallows. Microwave on high power for 2 minutes, stopping to stir every 30 seconds or until butter has completely melted and mixture is cohesively melted and smooth. (If this happens before the 2 minute mark, you do not need to continue microwaving). Stir in the miniature Nilla Wafer cookies and coat them thoroughly with the marshmallow mixture.
  • Press the coated cookie mixture into the bottom of the prepared pan in an even layer, compacting it down and pressing down any pieces that stick up. Refrigerate for at least 30 minutes.
  • Meanwhile, work on your caramel layer. In a medium saucepan, combine the butter and brown sugar and melt on medium-low heat until butter melts and sugar dissolves. Add in the corn syrup and condensed milk and stir with a wooden spoon to combine. Bring mixture to a boil and boil, stirring constantly with a wooden spoon, for 5 minutes. Mixture will thicken and turn a medium golden brown color. After 5 minutes, remove from the heat and continue beating the caramel with the wooden spoon for 1-2 minutes or until the mixture thickens slightly some more.
  • Pour the caramel sauce evenly over the cookie layer in the pan and spread into an even layer. Refrigerate for at least an hour to set.
  • For the chocolate layer: In a medium microwave safe bowl (I like using plastic because I find it conducts heat a little more consistently than glass, which causes chocolate to scorch in my findings), add the chocolate chips. Microwave for 90 seconds on high power, stopping to stir every 30 seconds with a rubber spatula until melted. Mixture should be glossy and smooth. Pour the chocolate mixture evenly over the caramel layer and spread into an even layer. Refrigerate for at least an hour or until set, then cut into bars to serve.
  • Bars can be stored in the fridge or can be served room temperature. They cut easiest when cold though, so I would cut them after they've chilled in the fridge.