After all the cookie sandwiches are formed, I melt the almond bark. I typically melt it in a microwave-safe bowl in 30-second intervals, stirring until smooth and completely creamy. The moment the almond bark becomes glossy and pourable, I start dipping the cookie stacks one by one. This step feels so satisfying—coating each bite in silky chocolate, letting the excess drip back into the bowl, then placing them gently on the parchment paper to set.
Once all the Twix Cookie Bites are dipped, I let them cool at room temperature or pop the tray into the fridge if I’m in a hurry. As the chocolate firms up, each bite transforms into a shiny little dome of irresistible goodness. When I finally take that first bite, the crunch of the cookie, the silky chocolate shell, and the molten caramel interior remind me exactly why this recipe is one of my favorites.
Pro Tips for Best Results
I tested this recipe several different ways, and the biggest lesson I learned is to soften the Rolos just enough—not too much. If they melt entirely, they’ll ooze over the edge of the cookie and create a sticky mess. I’ve found that two to three minutes in a low oven is ideal; the chocolate becomes glossy, and the caramel softens perfectly for pressing.
Another tip is to freeze the cookie sandwiches for about 10 minutes before dipping them in chocolate. This helps them hold together more tightly and keeps the caramel from shifting while dipping. It also helps the chocolate almond bark firm up faster and more evenly around each bite. I skipped this step once when I was in a rush, and the caramel squeezed out during dipping, so trust me—the quick freeze is worth it.
When melting the almond bark, stir often and never overheat it. Overheating causes the chocolate to thicken and become grainy. If it starts to thicken before you finish dipping, just warm it for another 10 seconds and stir to keep it smooth. Almond bark is very forgiving as long as you don’t scorch it.
Lastly, place the dipped bites on parchment paper rather than foil or a bare baking sheet. Parchment keeps the bottoms smooth and prevents chocolate from sticking or tearing. A silicone mat works too, but parchment gives me the cleanest edges every time.
Common Mistakes to Avoid
One mistake people often make is pressing the cookies together too hard when the Rolos are softened. If you press too forcefully, the caramel squeezes out and makes the sandwich slippery and messy. A gentle press is all you need—just enough for the caramel to bond the wafers together.
Another common issue is melting the Rolos too long. I’ve done this myself when I got distracted, and the chocolate puddled into mush before I could even press the cookies. A warm—not hot—oven is key, and staying nearby helps ensure you catch them at the perfect moment of softness.(See the next page below to continue…)