The very first time I made these Twix Cookie Bites, my kitchen filled with the rich smell of melting chocolate almond bark, warm vanilla wafers, and gooey caramel from the Rolos softening in the oven. It instantly reminded me of unwrapping a candy bar as a kid, except this time I was creating my own bite-sized version right at home. They came together so quickly and so satisfyingly that I knew immediately this recipe would become one of my go-to party treats and holiday favorites.
Why You’ll Love This Recipe
You’ll love these Twix Cookie Bites because they’re ridiculously easy, wildly addictive, and taste exactly like a miniature homemade version of the classic candy bar. They deliver that perfect trio we all crave—crunchy cookie, creamy chocolate, and melty caramel—without any complicated steps. Even better, you only need three ingredients, so they come together faster than almost any dessert I’ve ever made. If you want something crowd-pleasing that requires almost no effort, these are for you.
Ingredients
- 70 mini Nilla wafer cookies
- 35 unwrapped Rolos
- 24 oz chocolate almond bark
When it comes to substitutions, I’ve tested a few alternatives and learned what works and what doesn’t. Mini Nilla wafers truly give the closest “Twix-like” cookie crunch, though shortbread rounds also work wonderfully if you prefer a richer base. I recommend sticking with Rolos because the caramel center melts beautifully, and the chocolate coating helps them fuse with the cookie. For the coating, almond bark melts the smoothest and firms up quickly, but high-quality melting wafers or tempered chocolate are great alternatives if you prefer a deeper chocolate flavor.
Equipment Needed
- Baking sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Small spoon or fork for dipping
- Spatula
A baking sheet helps organize the cookie stacks before dipping, and parchment paper keeps everything from sticking as they cool. A microwave-safe bowl makes melting the almond bark fast and easy, though I sometimes use a double boiler if I want more control. I like dipping with a fork because it gives excess chocolate a chance to drip off, preventing overly thick coatings. A spatula is handy for scraping the melted chocolate so you don’t waste a single drop.
Step-by-Step Instructions
I start by lining my baking sheet with parchment paper and laying out half of the mini Nilla wafers flat-side up. This step always makes me smile because I know how quickly the transformation happens. Once the cookies are arranged, I place a single Rolo on the center of each one. As soon as I see all those little caramel-filled chocolates lined up, I get excited because I know the fun part is coming.
Next, I pop the baking sheet into a warm oven—just warm enough to soften the Rolos but not melt them completely. I’ve found that just a few minutes is all it takes for the chocolate to get glossy and soft when gently pressed. When I press the second Nilla wafer on top, the caramel squeezes slightly outward, fusing the two cookies into one perfect sandwich. This part always smells amazing, almost like caramel popcorn but richer.(See the next page below to continue…)