Keto Recipes

No Bake Twix Bars

by
No Bake Twix Bars with buttery biscuit base, gooey caramel center, smooth chocolate topping, and flaky sea salt

No Bake Twix Bars

No Bake Twix Bars are a rich, easy dessert inspired by the classic combination of buttery cookie layers, gooey caramel, and smooth chocolate. They are made without turning on the oven, which makes them especially convenient for warm days, holiday trays, parties, or anytime you want a simple homemade treat with a candy-bar feel.

These No Bake Twix Bars have three easy layers: a firm biscuit-style base, a soft caramel center, and a glossy chocolate topping. The texture is rich but balanced, with a little crunch underneath and a creamy finish on top. They are easy to slice, store well in the refrigerator, and can be prepared ahead for busy days.

Prep Time: 25 minutes
Chill Time: 2 hours
Total Time: About 2 hours 25 minutes
Servings: 16 bars

Ingredients

For the Base

  • 2 cups crushed digestive biscuits or graham crackers
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Caramel Layer

  • 1 cup soft caramel candies, unwrapped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

For the Chocolate Topping

  • 1 1/2 cups milk chocolate chips or chopped milk chocolate
  • 1 tablespoon coconut oil or unsalted butter
  • Flaky sea salt, optional

Why You’ll Love This Recipe

No Bake Twix Bars are perfect when you want a dessert that looks impressive without complicated baking. Each layer is simple, and the refrigerator does most of the work.

Another reason to love No Bake Twix Bars is the classic flavor combination. The base gives a cookie-like crunch, the caramel adds a soft chewy center, and the chocolate creates a smooth finish.

How to Make No Bake Twix Bars

Step 1: Prepare the Pan

Line an 8-inch square pan with parchment paper, leaving enough paper hanging over the sides to lift the bars out later.

Step 2: Crush the Biscuits

Place the digestive biscuits or graham crackers in a food processor and pulse until they become fine crumbs.

Fine crumbs help the base of No Bake Twix Bars hold together cleanly when sliced.

Step 3: Make the Base

Add the biscuit crumbs to a bowl.

Pour in melted butter, brown sugar, vanilla, and a small pinch of salt.

Mix until the crumbs look evenly moistened and hold together when pressed.

Step 4: Press Into the Pan

Transfer the crumb mixture to the prepared pan.

Press it down firmly and evenly using the bottom of a measuring cup or glass.

Take time to compact the base well because this helps No Bake Twix Bars stay neat and firm.

Refrigerate the base for 20 minutes.

Step 5: Prepare the Caramel

Add the caramel candies, heavy cream, and butter to a small saucepan.

Heat over low to medium-low heat, stirring constantly until smooth.

Do not let the caramel boil aggressively.

Once melted, stir in vanilla and a pinch of sea salt.

Step 6: Add the Caramel Layer

Pour the warm caramel over the chilled base.

Use a spatula to spread it evenly all the way to the edges.

Return the pan to the refrigerator and chill for 30 to 40 minutes, or until the caramel feels mostly set.

The chilled caramel layer is what gives No Bake Twix Bars their soft, chewy center.

Step 7: Melt the Chocolate

Place the chocolate chips and coconut oil in a microwave-safe bowl.

Microwave in 20-second intervals, stirring after each interval, until smooth.

You can also melt the chocolate gently in a heatproof bowl over barely simmering water.

Step 8: Add the Chocolate Topping

Pour the melted chocolate over the caramel layer.

Tilt the pan or use an offset spatula to spread the chocolate evenly.

For a sweet-salty finish, sprinkle a small amount of flaky sea salt over the top before the chocolate sets.

Step 9: Chill Until Firm

Refrigerate No Bake Twix Bars for at least 1 hour, or until all three layers are completely firm.

For the cleanest slices, chilling for 2 hours is even better.

Step 10: Slice the Bars

Lift the dessert from the pan using the parchment paper.

Place it on a cutting board.

Allow it to sit at room temperature for about 5 minutes, then cut into 16 squares or rectangular bars using a sharp knife.

Wipe the knife clean between cuts for neat edges.

Serving Suggestions

No Bake Twix Bars are rich, so small portions are usually enough.

For parties, arrange No Bake Twix Bars on a dessert platter with strawberries, brownies, cookies, or small cheesecake bites.

You can also serve them alongside coffee or tea after dinner, or add them to a mixed dessert tray for holidays and celebrations.

For another crispy comfort-food side, try our Crispy Old-Fashioned Potato Pancakes with Butter, perfect with sour cream, herbs, or a simple salad.

Recipe Tips

Press the base firmly into the pan so it does not crumble when cut.

Melt the caramel over gentle heat and stir constantly to prevent scorching.

Let the caramel chill before adding the chocolate layer. If the caramel is too warm, the layers can blend together.

Adding coconut oil helps the chocolate topping stay slightly softer, making No Bake Twix Bars easier to slice after chilling.

For cleaner cuts, use a warm sharp knife and wipe it between slices.

Do not leave the bars at room temperature for too long because the caramel can soften.

Easy Variations

No Bake Twix Bars can be adapted to suit different tastes.

To make salted caramel bars, increase the sea salt slightly in the caramel layer and add flaky salt on top.

A peanut butter version can be made by spreading a thin layer of creamy peanut butter over the chilled base before adding caramel.

For extra crunch, add chopped toasted pecans, almonds, or peanuts between the caramel and chocolate layers.

You can also use dark chocolate instead of milk chocolate for a deeper, less sweet finish.

If you want an easy high-protein main dish, you may also enjoy our Crispy Air Fryer Chicken Breast Recipe with a golden crunchy coating and juicy center.

Make-Ahead Instructions

No Bake Twix Bars are ideal for making ahead because they need time to chill.

Prepare the entire recipe the night before serving and keep it covered in the refrigerator.

For the best appearance, wait until the bars are fully chilled before slicing, then store the pieces in a single layer or with parchment paper between layers.

This recipe is especially useful when you need dessert prepared before a party, holiday meal, or family gathering.

Storage and Freezing

Store No Bake Twix Bars in an airtight container in the refrigerator for up to 5 days.

To freeze, place the sliced bars in a single layer on a tray until firm, then transfer them to a freezer-safe container with parchment between layers.

Freeze for up to 2 months.

For serving, move frozen bars to the refrigerator and let them thaw gradually so the caramel and chocolate layers keep a pleasant texture.

Nutrition Information

Approximate nutrition per bar:

Calories: 285
Protein: 3 g
Carbohydrates: 34 g
Fat: 16 g
Saturated Fat: 10 g
Fiber: 1 g
Sugar: 24 g
Sodium: 170 mg

Nutrition values are estimates and may vary depending on the biscuits, chocolate, caramel, and exact serving size.

Frequently Asked Questions

Can I use graham crackers instead of digestive biscuits?

Yes. Graham crackers work very well and give the base a slightly sweeter flavor.

Can I make the caramel from scratch?

Yes. Homemade caramel can be used, but make sure it is thick enough to set when chilled.

Why is my base crumbly?

The crumbs may not have been fine enough, or the base may need a little more melted butter. Pressing firmly also helps.

Why is the chocolate cracking when I cut the bars?

The topping may be too cold. Let the pan sit at room temperature for 5 to 10 minutes before slicing.

Can I use dark chocolate?

Yes. Dark chocolate creates a less sweet, more intense flavor and works especially well with salted caramel.

Do these bars need to stay refrigerated?

Yes. The bars hold their shape best when kept chilled.

Can I double the recipe?

Yes. Double the ingredients and use a 9 x 13-inch pan. The chilling time may be slightly longer.

Final Thoughts

No Bake Twix Bars are an easy layered dessert that delivers buttery crunch, soft caramel, and smooth chocolate without requiring an oven.

Because No Bake Twix Bars can be prepared ahead and stored in the refrigerator, they are especially useful for parties, holidays, potlucks, or busy weeks when you want dessert ready in advance.

Keep this No Bake Twix Bars recipe handy whenever you want a simple homemade treat inspired by a classic candy bar.

With three easy layers, simple ingredients, and a rich chocolate-caramel finish, No Bake Twix Bars are a crowd-pleasing dessert that is easy to make and even easier to enjoy.

Black Forest Sheet Cake

by

Black Forest Sheet Cake

This is *Black Forest Sheet Cake* – super easy version of Black Forest cake made in a tray!

 

Ingredients:

 

*For Chocolate Cake:*

– All-purpose flour – 2 cups (250g)

– Cocoa powder – 3/4 cup (75g)

– Sugar – 1 3/4 cups (350g)

– Eggs – 4 large

– Butter – 200g, softened

– Milk – 1 cup (240ml)

– Baking powder – 2 tsp

– Baking soda – 1 tsp

– Salt – 1/2 tsp

– Vanilla essence – 2 tsp

 

*For Filling & Frosting:*

– Whipping cream – 4 cups (about 600ml), cold

– Powdered sugar – 1/2 cup

– Vanilla – 1 tsp

– Chocolate shavings – 2 cups (use dark chocolate)

– Maraschino cherries – 12-15 pieces

– Cherry syrup / juice – 1/2 cup (from cherry jar, to soak cake)

 

Method:

 

*1. Make Batter:*

Preheat oven to 180°C / 350°F. Grease a rectangular pan (9×13 inch).

Beat butter + sugar until creamy and fluffy .

Add eggs one by one, add vanilla.

In another bowl mix flour + cocoa + baking powder + baking soda + salt.

Add dry mix and milk alternately to butter mix. Don’t overmix.

 

*2. Bake:*

Pour batter into pan and bake 30-35 minutes.

Check with toothpick – should come out clean.

Let it cool completely on wire rack .This is very important – if hot, cream will melt.

 

*3. Soak:*

Poke holes with fork and brush cherry juice/syrup all over the cake. This makes it moist like authentic Black Forest.

 

*4. Frost:*

Whip cold cream + powdered sugar + vanilla till stiff peaks.

Spread thick layer all over cake top and sides .

 

*5. Decorate:*

Press chocolate shavings all over top and sides with your hands.

Place cherries on top as shown – 8-10 pieces.

Chill in fridge for at least 2 hours before cutting. It tastes best cold!

 

Keeps 3 days in fridge.

Tips for this Black Forest Sheet Cake – this is where most people fail:

 

*1. Cream will not whip? – The #1 problem:*

Your bowl, beaters and cream must be VERY cold. Put bowl + beaters in freezer for 20 mins before whipping. And use 35% fat whipping cream, not light cream. If room is hot, place your bowl over another bowl with ice while whipping.

 

*2. Cake is dry or hard:*

Don’t overmix after adding flour. Mix just until combined. And don’t overbake. Check at 30 mins. The toothpick should have a few moist crumbs, not be completely dry.

 

*3. For perfect chocolate shavings:*

Use room temperature chocolate bar, not cold from fridge. Use a vegetable peeler on the side of the bar. If chocolate is too cold, it will break into small pieces, not curls.

 

*4. Don’t skip the cherry syrup soak:*

This is what makes it a real Black Forest cake, not just chocolate cake. The syrup makes it super moist. Brush it when cake is still slightly warm so it absorbs better.

 

*5. Cutting trick:*

To get clean slices like bakery, use a hot knife. Dip knife in hot water, wipe dry, then cut. Chocolate won’t drag and cream will stay clean.

 

*6. Make it Halal / Alcohol-free:*

Original Black Forest uses kirsch (cherry alcohol). You’re already doing right thing by using cherry juice from the jar – tastes.

 

Fridge is mandatory – this cake cannot stay outside more than 1 hour, cream will melt!

Baked Sweet Potato & Brie Casserole with Cranberries & Walnuts

by

Baked Sweet Potato & Brie Casserole with Cranberries & Walnuts

This is *Baked Sweet Potato & Brie Casserole with Cranberries & Walnuts* – sweet, salty, cheesy and perfect for holidays!

 

Ingredients:

– Sweet potatoes – 3 large (about 1 kg), peeled & cut into 2cm cubes

– Brie cheese – 250g, sliced into pieces (remove rind if you want)

– Walnuts – 1 cup, roughly chopped

– Cranberry sauce / dried cranberries – 3/4 cup (or cranberry jam)

– Brown sugar – 3 tbsp

– Butter – 3 tbsp, melted

– Honey or Maple syrup – 3 tbsp

– Cinnamon powder – 1/2 tsp

– Salt – 1/2 tsp

– Black pepper – 1/4 tsp

– Fresh thyme – 2-3 sprigs for garnish

 

Method:

 

*1. Roast Sweet Potatoes:*

Preheat oven to 200°C / 400°F.

In a bowl, toss sweet potato cubes with melted butter, brown sugar, cinnamon, salt and pepper.

Spread in a baking dish and roast for 20-25 minutes until they start to get soft and golden.

 

*2. Add Brie & Walnuts:*

Take dish out. Place Brie slices all over the top of the sweet potatoes.

Sprinkle chopped walnuts evenly.

 

*3. Bake Again:*

Put back in oven for 10-12 minutes until Brie is melted, bubbly and slightly golden on top.

 

*4. Finish:*

Take out of oven. Spoon warm cranberry sauce / jam on top while it’s hot.

Drizzle honey or maple syrup over everything.

Garnish with fresh thyme.

 

Serve directly from the dish with a spoon – hot and gooey. That sweet-salty-cheesy bite is amazing!

 

*Tip:* If you use dried cranberries instead of sauce, soak them in 2 tbsp hot water for 5 mins so they become soft and jammy.

Tips for this Sweet Potato & Brie Bake:

 

*1. Don’t overcook sweet potatoes in first bake:*

Roast them 75% only (20-25 mins). They will cook again with Brie. If you fully cook first, they will become mushy like halwa in second bake.

 

*2. Use cold Brie, cut thick:*

If you cut Brie too thin, it disappears. Cut into 1cm thick slices and place them on top, not mixed inside.

*3. Walnuts trick:*

Toast walnuts in a dry pan for 2 minutes before adding. It makes them extra crunchy and they won’t become soft in oven. You can also toss them with a little honey + pinch of salt.

 

*4. Cranberry balance:*

Brie is rich and sweet potato is sweet, so you NEED the sour cranberry to balance. Don’t skip it. If you use very sweet jam, add 1 tsp lemon juice to it.

 

*5. Don’t add honey before baking:*

Honey burns fast. Always drizzle honey / maple syrup AFTER baking, when it’s hot out of the oven.

 

*6. Best to serve hot:*

Brie gets firm when cold. This dish is best served within 15-20 minutes out of oven when cheese is still gooey and stretchy on the spoon.

 

Add a little chili flakes if you want sweet + spicy!

Brie en Croûte with Potatoes & Bacon

by

Brie en Croûte with Potatoes & Bacon

This is *Brie en Croûte with Potatoes & Bacon* – crispy puff pastry outside, super melty cheese with creamy potatoes inside.

Ingredients:

– Puff pastry sheet – 1 large (about 250g), thawed

– Whole Brie cheese wheel – 1 (200g – 250g)

– Potatoes – 2 medium, thinly sliced

– Bacon / Lardons / Pancetta – 1 cup (150g), diced

– Heavy cream / Crème fraîche – 1/2 cup (120ml)

– Egg – 1 for egg wash

– Black pepper – 1/2 tsp

– Salt – to taste

– Fresh thyme – few sprigs

– Olive oil or butter – 1 tbsp

 

Method:

 

*1. Prep the potatoes:*

Boil or pan-fry the thin potato slices with a little oil and salt for 6-8 minutes until just tender. Don’t overcook. Let them cool.

 

*2. Cook the bacon:*

Fry the bacon/lardons in a pan until golden and crispy. Drain excess fat.

 

*3. Make the creamy filling

In a large bowl, mix the cooked potatoes, fried bacon, heavy cream, black pepper, and a little thyme. Mix well – it should look creamy .

 

Assemble:

– Roll out your puff pastry on parchment paper / baking tray.

– Put half of the potato-bacon mixture in the center.

– Place the whole Brie wheel on top of it.

– Cover the top and sides with the rest of the potato mixture if you like, but the main one is underneath.

 

*5. Wrap it:

Fold the puff pastry corners over the Brie to make a parcel/envelope. Seal the edges well. Press with a fork on the sides so cheese doesn’t leak. Flip it so the smooth side is on top.

 

*6. Final touch:

– Brush all over with beaten egg (egg wash).

– Make 4-5 small slits on top with a knife for steam.

– Sprinkle fresh thyme leaves on top.

 

*7. Bake:*

Bake in preheated oven at 200°C / 400°F for 25-30 minutes until deep golden brown and puffed.

 

*8. Rest & Serve 

Let it rest for 5-10 minutes before cutting. Then cut – the Brie will be super melty and cheesy .

 

*Tips:*

– Keep Brie cold from fridge, don’t use room temp or it will melt too fast.

– You can add caramelized onions or mushrooms inside for extra flavor.

 

Serve hot with green salad!

Tips for this Brie Parcel to make it .

 

*1. Don’t get a soggy bottom:*

This is the biggest problem. Your potato slices must be COOL and DRY before you mix with cream. If they are hot/wet, the pastry will become soggy and not puff. Pat them with a paper towel.

 

*2. Seal it tight:*

Cheese WILL leak if not sealed. After folding, press the edges with a fork and use a little egg wash as glue. Put the parcel seam-side down on the tray.

 

*3. Cold Brie is best:*

Use Brie directly from the fridge. If it’s soft/warm, it melts too quickly and bursts out of the pastry before the pastry gets golden.

 

*4. Don’t use too much cream:*

You need just 1/2 cup. This looks creamy but not liquid. If you add too much cream, it will leak out while baking. It should coat the potatoes, not swim in it.

 

*5. Egg wash is a must:*

Brush egg on all sides, not just top. That’s what gives it that shiny deep golden color .

 

*6. Let it rest:*

Don’t cut immediately. Wait 10 minutes after baking. If you cut hot, all the melted cheese will run out onto the board. Resting lets it stay gooey but not watery.

 

*7. Puff pastry tip:*

Don’t roll it too thin or too thick. If too thin it tears, if too thick it won’t cook inside. Thaw it but keep it cold while working.

 

Add a little honey or onion jam under the Brie if you want sweet + salty flavor – tastes amazing.

Coconut Chocolate Chip Cookies*

by

Coconut Chocolate Chip Cookies* 

*Coconut Chocolate Chip Cookies* – soft, chewy from inside and crunchy outside.

 

Ingredients:

– All-purpose flour  – 1 & 1/2 cup (190g)

– Butter – 3/4 cup (170g) soft, room temp

– Brown sugar – 3/4 cup (150g)

– White sugar – 1/2 cup (100g)

– Egg – 1 large

– Shredded / Desiccated Coconut (toasted) – 1 cup (80g)

– Chocolate chips – 1 cup (170g)

– Vanilla essence – 1 tsp

– Baking soda – 1/2 tsp

– Baking powder – 1/2 tsp

– Salt – 1/4 tsp

Method:

 

*1. Mix dry ingredients:*

In a bowl, add flour, baking soda, baking powder and salt. Mix and set aside.

 

*2. Cream butter & sugar:*

In a big bowl, beat soft butter, brown sugar and white sugar for 2-3 minutes until fluffy and light. Add egg and vanilla, beat again.

 

*3. Make dough:*

Add the dry flour mix into the butter mix. Fold with spatula, don’t over-mix.

Now add toasted coconut and chocolate chips. Mix. The dough will be thick and chunky .

 

*4. Chill (Important):*

Cover and put dough in fridge for 30 minutes. This makes cookies thick and chewy, not flat.

 

*5. Shape & Bake:*

Make small balls with hands or ice cream scoop  and place on baking paper.

Bake at 175°C / 350°F for 10-12 minutes only. Top should be light golden, center will be soft.

 

*6. Cool:*

Let them cool on tray for 10 minutes. They will become firm as they cool.

 

Ready! You will get 18-20 cookies exactly like the bottom pictures – soft, coconutty and full of chocolate.

 

*Tips:*

– Toast your coconut for 3-4 mins in a pan for better flavor.

– Don’t over-bake or they will become hard.

– You can store in a box for 4-5 days.

 

*For Perfect Coconut Chocolate Chip Cookies:*

 

*1. Don’t Over-Bake:*

This is the #1 rule. Take them out after 10-12 minutes when the center still looks soft and underbaked. They will firm up as they cool. If you wait till they look fully hard in the oven, they will be hard later.

 

*2. Chill The Dough:*

Always chill the dough for 30 minutes in the fridge. Warm dough spreads into thin, flat cookies. Cold dough gives you thick, soft, chewy cookies .

 

*3. Toast Your Coconut:*

Don’t use raw white coconut. Toast it in a dry pan for 2-3 minutes until light golden. It adds a nutty, amazing flavor.

 

*4. Use Soft Butter, Not Melted:*

Your butter should be soft to the touch, not melted. Melted butter makes cookies greasy and flat.

 

*5. Add Extra Chips on Top:*

Before baking, press 2-3 extra chocolate chips on top of each dough ball. This gives you that bakery-style

 

*6. Same Size:*

Make all cookie balls the same size. Use a spoon or ice cream scoop so they bake evenly.

 

*Storage:* Keep in an airtight jar for 4-5 days. They will stay soft and chewy.

Creamy Brazilian Corn Cake

by

Creamy Brazilian Corn Cake

This is *Creamy Brazilian Corn Cake – the one baked in corn husks. Very soft, moist and sweet.

Ingredients:

– Fresh sweet corn – 2 cups (about 3 corn cobs) – kernels removed

– Sweetened condensed milk – 1 can (395g) –

– Eggs – 3 large

– Butter / Cream cheese – 100g (2 small cubes )

– Melted butter / oil – 3 tbsp

– Semolina / Cornmeal (suji) – 3 tbsp – _small white bowl left side_

– Baking powder – 1 tbsp

– A pinch of salt

 

*For lining:* Dried corn husks or butter paper

 

Method:

 

*1. Prep:*

Wash and dry corn husks and line your baking pan with them. If you don’t have husks, just grease the pan with butter and cornmeal. Preheat oven to 180°C / 350°F.

 

*2. Blend:*

In a blender, add corn kernels, condensed milk, eggs, cream cheese/butter, and melted butter.

Blend for 2-3 minutes until completely smooth and creamy.

 

*3. Add dry ingredients:*

Add the semolina, baking powder and salt to the blender. Blend again for just 10 seconds. Don’t over-mix.

 

*4. Pour and Bake:*

Pour the thick yellow batter into the husk-lined pan –

Bake for 40-45 minutes, until the top is golden brown and a toothpick comes out clean.

 

*5. Serve:*

Let it cool for 15 minutes. It will be golden brown on top and soft yellow inside

 

It tastes best warm! You can eat it as it is with tea. It stays soft for 2 days in the fridge.

For this Corn Cake, these tips will make it perfect:

 

*1. For Extra Softness:*

Don’t add any flour . The recipe is gluten-free. If you want it more creamy like custard, add 1/2 cup of normal milk.

 

*2. Corn Tip:*

Use fresh sweet yellow corn only. If using frozen corn, thaw it completely and drain water. Don’t use canned corn, it has too much water.

 

*3. Blending Tip:*

Blend for full 3 minutes. The longer you blend the corn, the smoother and less grainy your cake will be.

 

*4. Sweetness:*

The condensed milk is already sweet. If you like less sweet, use 3/4 can only + 1/2 cup milk. If you don’t have condensed milk, use 1 cup milk + 3/4 cup sugar.

 

*5. Baking Tip:*

Don’t open the oven for first 30 minutes or it will sink. Check after 40 minutes. Top should be dark golden brown. It will be a little jiggly in center when hot, it firms up after cooling.

 

*6. Lining Tip:*

If you don’t have corn husks, use butter paper + grease with butter. Husks just give nice village-style smell and look.

 

*7. Storage:*

– Room temp: 1 day

– Fridge: 3-4 days (warm in microwave for 20 sec before eating)

– Don’t freeze, it becomes watery.

 

Most common mistake: Too much baking powder makes it bitter. Use only 1 tbsp, not more.

 

Want the eggless version of this same cake?