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Twix Brownie Recipe

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It’s time for a Twix Brownie Recipe. This weekend we were invited to our neighbor’s house to hang out. Well, really they invited another couple over for the afternoon and they wanted us there to bring more conversation. You know, make it less awkward. We aren’t shy people so they figured we would come in with our circus…I mean our three children…and keep things lively.

Twix Brownie Recipe

It was a beautiful day so we figured we would go hang out at their basement bar, make small talk and let all the kids play out in the backyard together. Sounds easy enough but we couldn’t show up empty handed and there are expectations we have to fulfill. Everyone knows my husband will show up with beer and I will show up with a delicious dessert. I couldn’t disappoint them, especially with newbies invited over, so I had to whip up something awesome.

This is where the Twix Brownie comes in. I couldn’t go wrong with making one of my favorite candy bars into a brownie bar. I knew this dessert would be perfect because it’s a big, ooey-gooey Twix bar but better!

These brownies take a few steps and a little time but they are worth every single minute! The original recipe is from Jasey’s Crazy Daisy but I modified it a little to make it even easier and cater the chocolate more to my taste.

Ingredients:

twix ingredients

Crust Layer
1 (12.8 oz.) package of Simply Sandies Shortbread Cookies
6 Tablespoons butter

Brownie Layer
1 box of brownie mix
Ingredients called for in directions on back of box
1/4 cup hot fudge ice cream topping

Caramel Layer
16 oz Jar of  Mrs. Richardson’s Butterscotch Caramel

Chocolate Topping
1 (11.5 oz.) bag semi-sweet chocolate chips
1/4 cup heavy cream

Preparation:

1. Grease bottom of 9×13-inch baking pan. I suggest you line the pan with parchment paper so that you can lift the brownies right out. Using a food processor, pulse cookies until they are blended into a powder.

Simply Sandies
Twix Brownies

2. In a medium bowl, combine your 6 TBSP melted butter and cookie crumbs. Stir until all combined. Press into bottom of prepared pan.

Twix Brownies

3. Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of cookie crust.

4. Bake as directed. I cooked mine for 35-40 minutes. Cool your brownies completely.

5. The original recipe calls for you to make your own caramel sauce. Yeah, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess!

6. Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.

7. Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream to a low boil with stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.

8. Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly.

Twix Brownies

9. Cool completely. Cut and enjoy. (If you can’t wait for the chocolate to set, it’s okay. Neither could I.)

Twix Brownies
Twix Brownie Recipe
Twix Brownie Recipe
Twix Brownies

Twix Brownie Recipe

Hollie Schultz
Your favorite candy bar made into brownies.
5 from 1 vote
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 402 kcal

Ingredients
  

CRUST LAYER

  • 1 12.8 oz. package of Simply Sandies Shortbread Cookies
  • 6 tbsp butter

BROWNIE LAYER

  • 1 box of brownie mix
  • Ingredients called for in directions on back of box
  • 1/4 cup hot fudge ice cream topping

CARAMEL LAYER

  • 16 oz Jar of Mrs. Richardson’s Butterscotch Caramel

CHOCOLATE TOPPING

  • 1 11.5 oz. bag semi-sweet chocolate chips
  • 1/4 cup heavy cream

Instructions
 

  • Grease bottom of 9×13-inch baking pan. I suggest you line the pan with parchment paper so that you can lift the brownies right out. Using a food processor, pulse cookies until they are blended into a powder.
  • In a medium bowl, combine your 6 TBSP melted butter and cookie crumbs. Stir until all combined. Press into bottom of prepared pan.
  • Prepare brownie batter as directed on the back of the box, mixing 1/4 cup hot fudge ice cream topping into brownie batter. Pour brownie batter on top of cookie crust.
  • Bake as directed. I cooked mine for 35-40 minutes. Cool your brownies completely.
  • The original recipe calls for you to make your own caramel sauce. Yeah, I rarely do that because Mrs. Richardson’s Butterscotch Caramel in the jar is so good and works just fine without the added mess!
  • Pour entire jar of caramel over cooled brownies. No need to heat the caramel – just pour straight from the jar! Spread caramel evenly over crust. Let cool until set. You can quicken this by sticking the brownies in the freezer for about 15 minutes. NOTE: I put mine in the freezer.
  • Pour the entire bag of chocolate chips into a small or medium bowl. Careful heat cream to a low boil with stirring constantly over medium-low heat. Remove cream from heat and pour over chocolate chips. Let set for 2 minutes. Stir until completely all the chocolate is melted.
  • Pour melted chocolate over cooled caramel layer. Carefully spread chocolate evenly.
  • Cool completely. Cut and enjoy. (If you can’t wait for the chocolate to set, it’s okay. Neither could I.)

Nutrition

Calories: 402kcalCarbohydrates: 50gProtein: 4gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 24mgSodium: 209mgPotassium: 211mgFiber: 2gSugar: 31gVitamin A: 227IUVitamin C: 1mgCalcium: 65mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!

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