Twix Cheesecake Bars

Here is a delicious and fantastic way to use all those Twix bars you have left over from Halloween.


1¼ cups graham cracker crumbs

5 T. butter

5 T. sugar


24 ounces soft cream cheese

1 cup sugar

3T. flour

1 c. sour cream

4 eggs

1 tsp. vanilla

1 package of Twix mini bars, smashed (6)

3 extra mini bars to crumble for top garnish


½ c. heavy cream

6 ounces semi sweet chocolate bars or milk chocolate (warning: milk doesn’t set up as firm as semi)


  1. Preheat oven to 325.
  2. Mix crust ingredients and press into sides and bottom of 9×13 inch pan lined with nonstick foil.
  3. Bake 10 mins and let cool.
  4. Lower temp to 300.
  5. Beat cream cheese and sugar on low to combine.
  6. Add flour.
  7. Add sour cream.
  8. Add one egg at a time and vanilla.
  9. Fold in smashed candies.
  10. Pour into crust.
  11. Drop pan gently on counter to release air bubbles.
  12. Bake 1 hour.
  13. Shut oven but leave cake in the oven with door closed for 30 more mins.
  14. Remove, cool and chill.
  15. Ganache
  16. Microwave cream until almost at a boil in a micro safe bowl.
  17. Remove and add the chocolate in broken pieces.
  18. Cover with a paper towel 2 mins.
  19. Whisk smooth and pour onto cold cheesecake.
  20. Return to fridge until set.
  21. Sprinkle candies on while top still tacky.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post

An Oldie But A Goodie Review of Caffe Reggio

Thu Nov 5 , 2020
By Chef Vincent Tropepe Caffe Reggio opened it’s doors in 1927, where it still stands today at 119 MacDougal Street in the heart of New York City’s Greenwich Village.  The Italian cappuccino was introduced to America by the founder of Caffe Reggio a man by the name of Domenico Parisi, in […]
%d bloggers like this: