Twix Bar Pie

Three layers. Crunchy buttery crust. Gooey Sweet Caramel. Shiny luscious chocolate ganache.

If you love Twix bars then you will love this pie. It’s the same combination as a Twix bar only 5x better since it’s homemade. Why would you take the time to make them if you can just hop over to the store and buy them? For starters, it’s a giant Twix bar! And trust me when we say that your guests will be begging you for the recipe by the end of the night. Plus wouldn’t it be exciting to see if you can compete with Mars, Inc. who’s been making these bars since before I was born?

A couple of heads up before you venture into the kitchen. We won’t lie and say that this is an easy recipe; if have ever attempted to make caramel from scratch you will know what I mean. The first time I tried to make it I ended up with a huge clump of burnt sugar in my pot. But the next time I made it, I was more careful and I prevented the caramel from burning. Moral of the story? Making homemade caramel is like riding a bike, it needs practice and practice and more practice. 

But as usual, we like to give our readers some shortcuts. So for the caramel, you can just buy some caramel candy (chewy kind not the hard kind) and melt them in the microwave, or even easier buy a jar of caramel sauce–no judgement. 

Twix pie

For the crust:
Position your rack in the center of oven; preheat to 375°F. Butter a 9-inch tart pan with a removable bottom. Blend flour, sugar, and salt in a food processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on a rack while preparing caramel filling.

So the cool thing about this 3 layer tart is that you can make the second layer while the first one cools, so no dead time in between.

For the caramel filling:
Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 7 minutes. Watch carefully, sugar burns quickly.

Remove from heat; add cream (mixture will bubble vigorously). Add butter and stir over low heat until caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt. Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature until completely cool, about 45 minutes.

For the ganache:
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes. Pour ganache evenly over caramel filling. Refrigerate tart uncovered until chocolate is firm, about 2 hours. Can be made 2 days ahead. Cover and refrigerate. I like decorating it with some Twix pieces.

Twix Bar Pie
A giant Twix bar--homemade!
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For the Crust
  1. 1 cup (90 g) all-purpose flour
  2. 3 tablespoons sugar
  3. 1/2 teaspoon salt
  4. 1/2 cup (233 g) chilled unsalted butter, cut into 1/2-inch cubes
  5. 2 large egg yolks
  6. 1 tbsp cocoa powder
For the Caramel filling
  1. 1 cup (195 g) sugar
  2. 1/4 cup (60 mL) water
  3. 1/4 cup (60 mL) heavy whipping cream
  4. 1/4 cup (58 g) unsalted butter, cut into 4 pieces
  5. 1/2 tsp vanilla extract
  6. 1/4 teaspoon salt
For the Chocolate ganache
  1. 1 cup (240 mL) heavy whipping cream
  2. 5 ounces (142 g) bittersweet chocolate, chopped( or you can use milk chocolate)