No-Bake Nutella Twix Bars with Sea Salt

Do you believe in love at first sight?

I do. So the minute I saw homemade Twix bars in the blogosphere, I got to work faster than you can yell CARAMEL NOUGAT. In fact, yesterday I cranked out my favorite batch in 30 minutes flat. I’m embarassed to say I ate these for dinner. And breakfast.

This homemade version puts storebought Twix to shame. Shame.

No-Bake Nutella Twix Bars with Sea Salt

No-Bake Nutella Twix Bars with Sea Salt



24 storebought soft caramels, cut in half (I used Kraft)

24 4-inch pretzel sticks (I used Rold Gold Honey Wheat)

1/3 cup Nutella

1 cup chocolate chips

1 teaspoon shortening

Sea salt



Have your kids unwrap the caramels for you. Use a sharp knife to slice each caramel in half. Place caramel halves on a microwave-safe plate and nuke for 15 seconds or until plyable. Place two pretzels side-by-side on a hard surface; pick up the first caramel half and smoosh it with your hands a little. Gently place smooshed caramel on the pretzels, stretching to cover both. Repeat with three more caramel halves until pretzels are covered. (Note: Savory Sweet Life has a good picture of this if you need a visual.)

Repeat process with all the pretzels and caramels. Spoon the Nutella into a sandwich bag and cut the tip off. Pipe the Nutella down the non-caramel side of the pretzels.

Place chocolate chips and shortening in a microwave safe container and nuke for 1 minute. Stir. If necessary, microwave for an additional 30 seconds to get the chocolate smooth. Place the pretzel (Nutella side up) in the melted chocolate and gently rock to coat. Lift the bar from the chocolate and allow any excess to drip off. Place bars on pan lined with parchment paper.

Sprinkle with flaked sea salt. (Regular salt will dissolve into the bars.) Refrigerate for a half hour to allow chocolate to set.

I think these are easiest to eat when they're slightly chilled but not cold. (Just out of the fridge the caramel is a little hard.)

Adapted from Savory Sweet Life

Makes 12 bars

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  1. […]     Mountain biking is kicking my ass.    Luckily for me, this ass kicking has made my ass slightly smaller which is good because I have been on a complete dessert kick this past week.   Today I made Homemade Twix Bars with Nutella, and Homemade Smores Cookies with Carmel. (The smores recipe will be up in a few days)   I also made Fried Lobster Raviolis (And than ate them very quickly before my date showed up and I had to share)   Yeah that’s how I roll.   Back to the mountain biking; I never expected it to be this hard or my ass this sore.   I have been told by friends that mountain biking is easier than running.   I think they lied.   I have been mountain biking for about a week now.   My ass hurts.   Actually, I kind of hurt every where.   I was holding up my bike with my thighs last night, after my legs got so weak  after pedaling up a massive hill. I had to take an emergency break at the top of the hill; than my legs gave out and my bike fell on me.   My ankles are cut up…   I look like I got in a fight with a mountain bike.   I need to eat some homemade chocolates to erase my pain!   Mountain biking is not easy! I have been doing the easiest, flattest trails I can find in this mountain area and still I find even the smallest hills exhausting.   Still I am really enjoying my little rides.   Yes, very little.   Last night I did two and a half miles (This was right after a three and a half mile run) and that was the farthest I have biked yet.    I have friends who bike sixty miles in a day! I find that incredible tonight.   After exhausting myself with the mountain biking, I came home and whipped up this easy recipe.   I did burn my fingers a little on the hot carmel, so watch out for that, but seriously, these are so good and easy to assemble. You don’t even have to turn on the oven!   Make them tonight.     I did not come up with this recipe.   A complete genius did.   Check out   You can thank me later;   These are magical.   I used Trader Joe’s Honey Wheat Pretzels because they are the best pretzels ever.   Please check out this amazing recipe over at […]

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