This No-Bake Twix Pie is the ultimate Halloween treat, combining creamy caramel, rich chocolate, and a buttery crust in every bite. With just 20 minutes of prep, it’s a fuss-free dessert that delivers indulgent flavors and a satisfying crunch. Perfect for spooky celebrations, it’s a crowd-pleaser that feels decadent yet effortless to make.
The velvety caramel layer melts into the smooth chocolate topping, creating a luscious texture that contrasts beautifully with the crisp cookie base. Its sweet, buttery, and slightly salty notes make it irresistible for both kids and adults. Whether you’re hosting a party or need a quick dessert, this pie is a showstopper that’s as fun to make as it is to eat.
Ingredients for No-Bake Twix Pie
- 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/12 fl oz) cream (whipping or all-purpose)
- 1 teaspoon vanilla extract
- ⅓ cup (3 oz/90g) salted caramel sauce
- ½ cup (4 oz/120g) milk chocolate
- ½ cup (4 oz/120g) cream (for ganache)
- Melted white chocolate (for piping)
Step-by-Step Instructions
- Prepare the pie tin: Line a 9-inch pie tin with cling wrap. Alternatively, use a springform tin for easier removal.
- Make the base: Place the Twix bars in a food processor and pulse for 2-3 minutes until broken down and clumping together. Press the mixture evenly into the pie dish using your hands. Refrigerate while preparing the filling.
- Prepare the filling: In a mixing bowl, whisk the cream cheese and vanilla extract with a mixer or hand mixer until smooth and lump-free (3-5 minutes). Scrape the sides with a spatula to ensure no lumps remain. Add the cream and continue whipping until the mixture thickens and increases in volume. Fold in the salted caramel sauce.
- Assemble the pie: Pour the filling into the prepared pie tin and return it to the fridge while making the ganache.
- Make the chocolate ganache: Heat the cream in a pot until it simmers. Pour it over the milk chocolate and let it sit for 3-4 minutes. Whisk until smooth, then let it cool slightly.
- Add the ganache: Pour the cooled ganache over the creamy filling in the pie tin.
- Create the web design: While the ganache is still wet, pipe a spiral of melted white chocolate from the center to the edge of the pie. Quickly use a toothpick to gently pull the white chocolate outward from the center, creating a web pattern.
- Set the pie: Refrigerate for at least 6 hours, or preferably overnight, to set. The pie can be made up to 2 days in advance and enjoyed within 3 days.
Spooky Serving Suggestions
Make your No-Bake Twix Pie the star of your Halloween spread by pairing it with themed treats! Serve slices alongside orange and black cupcakes or chocolate-covered pretzel sticks for a festive touch. Add a dollop of whipped cream and a drizzle of extra salted caramel sauce for an indulgent finish. For a fun presentation, use Halloween-themed plates or sprinkle edible glitter for a magical effect.
Storage Tips for Freshness
This pie is best stored in the refrigerator and will stay fresh for up to 3 days. Cover it tightly with cling wrap or place it in an airtight container to prevent it from absorbing other flavors. If you’re making it ahead, you can prepare it up to 2 days in advance—just add the white chocolate web design right before serving to keep it looking its best.
Time-Saving Hacks
Short on time? Use pre-made caramel sauce and store-bought chocolate ganache to cut down on prep. Instead of piping the white chocolate web, drizzle it in a zigzag pattern for a simpler yet still spooky design. You can also skip the food processor and crush the Twix bars in a sealed bag with a rolling pin—it’s quick and just as effective!
Equipment Essentials
To make this recipe a breeze, you’ll need a 9-inch pie tin or springform pan, a food processor for the crust, and a hand mixer for the filling. A toothpick is key for creating the web design, and a piping bag (or a resealable plastic bag with the corner snipped off) will help you achieve those perfect white chocolate swirls.
Recipe Variations to Try
Switch up the flavors by using Snickers or Milky Way bars instead of Twix for a different twist. For a nut-free version, try Oreos for the crust. If you’re feeling adventurous, add a layer of peanut butter between the crust and filling, or swap the milk chocolate ganache for dark chocolate for a richer flavor.
No-Bake Twix Pie for Halloween
Ingredients
Base
- 1 bag fun size Twix (roughly 25 snack size or 6 regular Twix)
Filling
- 16 oz cream cheese, room temperature
- 1 ½ cups cream (whipping/all purpose)
- 1 teaspoon vanilla extract
- ⅓ cup salted caramel sauce
Topping
- ½ cup milk chocolate
- ½ cup 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.
