Homemade Twix Bites
Indulge in the nostalgic delight of a classic candy bar, reimagined into irresistible bite-sized treats with this homemade recipe. Featuring a crisp Nilla wafer cookie base, a gooey melted Rolo caramel center, and a luxurious coating of chocolate almond bark, these Twix Bites are incredibly simple to make yet deliver a complex symphony of textures and flavors. They are perfect for satisfying a sweet tooth, impressing guests, or adding a touch of homemade magic to any dessert platter.
Prep Time
25 minutes
Cook Time
2 minutes
Total Time
1 hour 15 minutes
Servings
35 individual bites
Keywords
Why This Recipe Delivers
- Experience the iconic combination of shortbread-like cookie, chewy caramel, and rich chocolate in a homemade, bite-sized form.
- Remarkably easy to prepare with only three simple ingredients, making it a perfect project for any skill level.
- Ideal for last-minute gatherings, holiday gifts, or when a quick, indulgent treat is desired.
- Requires minimal oven time, relying mostly on quick assembly and chilling for its delicious perfection.
- A fun and engaging recipe, especially enjoyable for families to make together.
Ingredients
- 70 mini Nilla wafer cookies (approximately 200 grams)
- 35 unwrapped Rolo candies (approximately 250 grams)
- 680 grams (24 ounces) chocolate almond bark
Instructions
- Begin by preheating your oven to a modest 150°C (300°F) and line a large baking sheet with a sheet of parchment paper. This parchment paper is crucial for preventing sticking and ensuring easy removal of the bites after baking and chilling.
- Carefully arrange 35 of the mini Nilla wafer cookies on the prepared baking sheet, spacing them out in neat lines. These will form the sturdy, buttery cookie base for each bite.
- Gently place one unwrapped Rolo candy on top of each Nilla wafer cookie, ensuring it is centered. The caramel-filled chocolate will soften beautifully in the oven.
- Transfer the baking sheet to the preheated oven and bake for precisely 1 minute and 30 seconds. It is critical not to exceed this time, as the goal is to soften the Rolos just enough for them to be pliable, not to melt them completely or burn the cookies.
- Promptly remove the baking sheet from the oven. Immediately take the remaining 35 mini Nilla wafers and place one on top of each softened Rolo. Gently pick up each assembled bite and lightly press the top wafer down, allowing the warm, gooey Rolo chocolate and caramel to gently squish and spread out slightly around the sides of the cookies. This creates the signature layers.
- While the chocolate is still soft, use a butter knife or a small offset spatula to carefully smooth any melted Rolo chocolate that has seeped out around the edges, creating a neat, unified look for your caramel-filled cookie. Work quickly before the chocolate sets.
- Once all the bites are pressed and smoothed, place the entire baking sheet into the refrigerator for a minimum of 45 minutes. This chilling period is essential to firm up the Rolo caramel and chocolate, ensuring the bites are stable and ready for their final chocolate coating.
- Once the bites are thoroughly chilled, prepare your chocolate almond bark. Place the 680 grams (24 ounces) of chocolate almond bark into a large, microwave-safe bowl. Heat in the microwave on high for 30-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize.
- Using two forks, carefully submerge one of the chilled Rolo cookie bites into the melted chocolate almond bark. Gently flip and rotate the bite using the forks until it is entirely coated in a generous layer of chocolate.
- Lift the coated bite out of the chocolate with the forks, allowing any excess chocolate to drip back into the bowl. Lightly tap the forks on the side of the bowl to encourage further dripping and achieve a thinner, more even coating.
- Carefully place the chocolate-coated bite back onto a clean piece of parchment paper on the baking sheet. Repeat this process for all remaining Rolo cookie bites, ensuring each one is fully enrobed.
- Allow the chocolate coating to harden. This typically takes about 5 minutes or less at room temperature, or you can place them back in the refrigerator briefly to speed up the process. Once hardened, take a spoon, scoop up a small amount of remaining melted chocolate, and artistically drizzle it over the top of each bite for an appealing finish.
- Thirteenth Step: Once the drizzle has set, your Homemade Twix Bites are ready to be served and enjoyed! Arrange them on a platter or store them for later indulgence.
Tools You’ll Need
- Large baking sheet
- Parchment paper
- Microwave-safe bowl
- Two forks (for dipping)
- Butter knife or small offset spatula
- Spoon (for drizzling)
Essential Success Tips
- Do not overbake the Rolos: The brief oven time is crucial for softening without completely melting the caramel out. Keep a close eye on them.
- Ensure Rolos are fully unwrapped: Before placing them on the cookies, double-check that every Rolo is free of its wrapper to avoid unpleasant surprises.
- Chill thoroughly: The 45-minute refrigeration period is vital for the Rolo layer to firm up, making the bites easier to handle and preventing a messy chocolate coating process.
- Maintain chocolate temperature: If your almond bark starts to thicken while dipping, reheat it in the microwave for 15-20 seconds, stirring well, to maintain a smooth, dippable consistency.
- Work efficiently when dipping: Have your parchment-lined sheet ready and dip each bite quickly to prevent the melted chocolate from setting too soon.
Professional Cooking Secrets
- For the smoothest and most stable melted chocolate, consider using a double boiler instead of a microwave for the almond bark. This allows for more precise temperature control, reducing the risk of overheating and seizing.
- To achieve an even thinner, glossier chocolate coating, stir in 5-10 milliliters (1-2 teaspoons) of coconut oil or vegetable shortening into the melted almond bark. This also helps with the setting process.
- Elevate the flavor profile by adding a tiny pinch of sea salt flakes to the top of the chocolate coating immediately after dipping and before it sets. The salt perfectly complements the sweet caramel and chocolate.
Notes
- Storage: Store Homemade Twix Bites in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks for extended freshness.
- Flavor Variations: Feel free to experiment with different types of melting chocolate for the outer coating, such as milk chocolate, dark chocolate, or even white chocolate. You can also sprinkle chopped nuts or sprinkles on top before the chocolate sets for added texture and visual appeal.
Frequently Asked Questions
Can I use different cookies for the base?
While Nilla wafers provide that classic shortbread-like texture, you could experiment with other small, flat, sturdy cookies such as shortbread rounds or even mini graham crackers for a different twist. Just ensure they can withstand a slight press without crumbling.
What if my chocolate coating is too thick?
If your chocolate almond bark seems too thick, you can thin it out by adding 5-10 milliliters (1-2 teaspoons) of coconut oil or vegetable shortening, stirring until smooth. This will create a more fluid consistency that is easier to work with for dipping.
Can these Twix Bites be frozen?
Yes, these bites freeze wonderfully! Once the chocolate has fully set, place them in a single layer in an airtight freezer-safe container, separated by parchment paper, for up to 2-3 months. Thaw them in the refrigerator or at room temperature before serving.
Nutrition Facts (Per Serving)
Calories: Approximately 180-200 per bite, Protein: 2g, Fat: 12-14g, Carbs: 20-22g (estimates based on ingredients and quantities)
Allergy Information
Contains dairy (Rolos, almond bark) and gluten (Nilla wafers, almond bark may contain wheat). May contain soy (almond bark). For a gluten-free version, use certified gluten-free vanilla wafer cookies.
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