Twixie Bars - No Bake Dessert Treats

• Condiments

  • 4 tbsp Corn syrup, light

• Baking & Spices

  • 1 cup Brown sugar
  • 2 cups Milk chocolate chips

• Snacks

  • 1 11 oz. Box Nilla wafers, Mini

• Dairy

  • 1 5/8 cup Butter
  • 1 cup Sweetened and condensed milk

• Desserts

  • 1 16 oz. bag Marshmallows, mini

Found on dreamingindiy.com

Description

Ingredients

• 11 oz. Box of Mini Nilla Wafers (or regular size if you want to crush them a little)
• 16 oz. bag of Mini Marshmallows
• 1/2 Cup Butter (room temperature and cut into pieces)
• 1 Cup Butter
• 1 Cup Brown Sugar, Packed (I prefer the dark brown sugar)
• 4 Tablespoons Light Corn Syrup
• 1 Cup Sweetened and Condensed Milk
• 2 Cups MILK Chocolate Chips {there IS a difference so make sure you get MILK chocolate}
• 2 Tablespoons Butter (room temperature)

Directions

• Cookie Layer: Place mini marshmallows and cut up slices of 1/2 Cup of the butter in a microwave safe bowl and microwave on high for two minutes. If butter is not completely melted, microwave for an additional 15 seconds at a time until it is. Stir until you have a smooth mixture. Pour in Mini Nilla Wafers and stir until they are all completely coated with marshmallow mixture. Butter a 9x13 baking dish and then pour the mixture into your baking dish. Press it down evenly into all of the corners making it as level and even on top as possible. Put it in the fridge to cool while you mix the caramel layer.
• In a heavy 2 quart pan combine 1 Cup of the butter, brown sugar, corn syrup and sweetened condensed milk. Bring it to a boil at just under medium heat stirring constantly. Boil for 5 minutes while continuing to stir preferably with a wooden spoon so as not to scorch your caramel. When five minutes are up, remove from heat and continue to stir/beat with a wooden spoon for an additional 3 minutes. Your sauce will start to thicken up. Remove refrigerated cookie mixture from fridge and pour your caramel sauce on top* and spread it evenly into the corners with a spatula. Place it back into the fridge to cool for at least 30 minutes.
• Place your milk chocolate chips in a microwave safe bowl and microwave on high for 1 1/2 minutes. If not melted, microwave for an additional 30 seconds at a time until they are melted. *The chips will not completely lose their shape when done so keep test touching the top chips to see when they are really soft and melted before you start another 30 seconds!* Stir in 2 Tablespoons of the butter until it melts and your chocolate is a good spreading consistency. (NOTE: Ive had a few of you let me know that your chocolate seized when you added the butter - a helpful reader said this worked for them - When I added the butter, the chocolate seized and I had to add vegetable oil to get it unseized. So give some vegetable oil a try if it happens to you too!) Remove your dish from the fridge and spread the chocolate sauce evenly on top making sure to spread it into the corners and as evenly as possible. Put your dish back in the fridge and cool for an additional 30 minutes to an hour. After they are nice and chilled, them cut them into squares and serve!