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–+ servings
ice cream candy bars

Twix Ice Cream Bar

The Crispy Chef
These homemade Twix Ice Cream Bars combine a crunchy cookie base, gooey caramel, creamy vanilla ice cream, and a rich chocolate coating for the ultimate frozen treat. Perfect for summer, these bars are even better than store-bought versions!
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 330 kcal

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Microwave-safe bowl
  • Mixing bowls
  • Spatula
  • Forks for dipping
  • Freezer

Ingredients
  

For the Cookie Base:

  • 1½ cups shortbread cookie crumbs about 12-15 cookies, crushed
  • ⅓ cup melted butter salted preferred
  • 2 tbsp granulated sugar

For the Caramel Layer:

  • 1 cup soft caramels about 30 wrapped caramels
  • 2 tbsp heavy cream
  • Pinch of salt

For the Ice Cream Layer:

  • 1 quart vanilla ice cream
  • 1 tsp vanilla extract optional

For the Chocolate Coating:

  • 2 cups chocolate chips milk or semi-sweet
  • ¼ cup coconut oil or vegetable shortening

Instructions
 

  • Prep the Pan: Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides.
  • Make the Cookie Base: In a bowl, mix shortbread cookie crumbs, melted butter, and sugar until the mixture resembles wet sand. Press firmly into the pan and freeze for 15 minutes.
  • Prepare the Caramel Layer: Microwave caramels and heavy cream in 30-second intervals, stirring between each, until smooth (about 2 minutes total). Pour over the cookie base and spread evenly. Freeze for 30 minutes.
  • Add the Ice Cream Layer: Let the ice cream soften for 10-15 minutes. Stir in vanilla extract if using. Spread evenly over the caramel layer. Cover with plastic wrap and freeze for at least 4 hours or overnight.
  • Cut into Bars: Remove from the pan using the parchment overhang. Cut into 12 bars and place on a parchment-lined tray. Freeze for another 30 minutes.
  • Make the Chocolate Coating: Microwave chocolate chips and coconut oil in 30-second intervals, stirring until smooth. Let cool for 5 minutes.
  • Coat the Bars: Dip each bar into the chocolate, using forks to coat evenly. Tap off excess and place back on parchment paper. Return to freezer for at least 1 hour before serving.

Notes

Store in an airtight container in the freezer for up to 3 weeks.
Customize with different ice cream flavors or toppings like sea salt or crushed nuts.

Nutrition

Calories: 330kcalCarbohydrates: 40gProtein: 3gFat: 18gCholesterol: 25mgSodium: 140mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 150IUCalcium: 60mgIron: 1mg
Keyword caramel ice cream bars, Frozen Desserts, homemade ice cream bars, twix ice cream bars
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!