Alright, let’s make some madness—Twix Cookie Dough Cheesecake Bars. Can you feel your arteries hardening? That marbled-like layer you’re looking at is two cookie doughs rolled into one: chocolate fudge and chocolate chip – because why have one when you can have two? At the center is a salted caramel cheesecake layer and at the center of that is the star of the dessert: whole, uncut bars of Twix.
Yeah, you got it—I managed to smash two cookies, cheesecake and candy into one dessert. I’m the first to admit it’s a tad over the top. But so were these and since they were so thoroughly enjoyed, I decided why not step it up with two cookie doughs.My parting words on these: they’re addictive so make sure you have plenty of milk on hand.
- Crust and topping
- 1 16-oz. package of ready-made chocolate cookie dough
- 1 16-oz. package of ready-made chocolate chip cookie dough
- 16 Twix bars (8 packages of regular size bars, containing 2 each)
- Cheesecake layer
- 8 oz. cream cheese, room temperature
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup caramel sauce (recipe follows)
- 1/3 cup mini chocolate chips
Preparation: Create a sling by lining a 9x9 pan with foil so that there is a one-inch overhang on each side. Cover foil with baking spray. Heat oven to 375 degrees F.
To make cookie layer:
Flatten chocolate cookie dough to a 9x13 inch rectangle with a 1/4 inch thickness using a rolling pin. Pinch off chocolate chip cookie dough into one-inch pieces and then drop on top of chocolate cookie dough. Using a rolling pin, roll chocolate chip cookie dough into chocolate cookie dough; set aside. In the meantime, prepare caramel sauce (recipe below).
To make cheesecake:
Add cream cheese, sugar, egg, vanilla and caramel sauce into a small bowl and beat until blended. Set aside.
Cover the bottom of the pan with a little more than three-quarters of flattened dough. Set aside remaining dough to sprinkle on top. Place Twix bars side-by-side directly on top of crust. Pour cheesecake mixture on top. Crumble remaining cookie dough and sprinkle on top of cheesecake layer along with chocolate chips all over top.
Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven and transfer to a wire rack to cool.
A few notes:
- I used ready-made cookie dough to scale down the prep time, but if ready-made is not your thing use your preferred homemade cookie recipe.
- As always, I recommend using homemade caramel for the caramel portion of cheesecake layer since pre-made caramel sauce tends to be too sweet and lacks the depth of homemade caramel sauce. It doesn’t take long to prepare and makes a huge difference in flavor. For a step-by-step tutorial on how to make homemade caramel sauce click here.
- For ease of cutting and to keep the edges of the bars nice and clean make sure to wipe the knife down between slices.