Desserts
This Twix pie recipe delivers the perfect balance of caramelized peanut butter and rich chocolate swirls in every bite—like a dessert made just for chocolate lovers.
The secret lies in layering crushed Twix bars with a velvety peanut butter filling, then swirling melted chocolate on top for a marbled effect that looks as stunning as it tastes. After years of perfecting this recipe, I can confidently say it’s the ultimate showstopper for any dessert table.
The process starts with a classic pie crust, but the real magic happens in the filling. You’ll mix peanut butter, brown sugar, and corn syrup to create a thick, gooey layer that’s rich yet not overly sweet.
Then comes the fun part: layering crushed Twix bars and swirling melted chocolate on top before baking. The result? A pie with a crisp crust, creamy filling, and those iconic Twix pieces that melt into every bite.
By the time it comes out of the oven, you’ll have a pie with a golden crust, glossy chocolate swirls, and a texture that’s both creamy and crunchy.
The peanut butter filling stays perfectly gooey, while the chocolate adds depth and a satisfying contrast. This isn’t just dessert—it’s an experience that’ll have everyone asking for seconds.
Perfect for holidays, parties, or when you want to impress without spending hours in the kitchen. The best part? It’s foolproof—just follow the steps, and you’ll end up with a pie that tastes like it came from a bakery. Let’s get baking!
Ingredients for twix pie
Twelve ingredients, one showstopping pie that’ll have everyone begging for seconds.
| Ingredient | Amount | Notes |
|---|---|---|
| Twix Chocolate Bars 🍫 | 12 whole | Crushed into small pieces |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| All-Purpose Flour 🌾 | 2 ¼ cups | Plus 2 tbsp for rolling |
| Granulated Sugar 🍚 | ½ cup | For crust |
| Ice Water 💧 | ¼ cup | Plus 1 tbsp for crust |
| Creamy Peanut Butter 🥜 | 1 ½ cups | Natural, no added sugar |
| Light Brown Sugar 🍚 | 1 cup | Packed firmly |
| Corn Syrup 🍯 | ½ cup | Or honey in a pinch |
| Large Eggs 🥚 | 1 whole | For filling |
| Vanilla Extract 🌸 | 1 tsp | Pure vanilla preferred |
| Semisweet Chocolate Chips 🍫 | 1 ½ cups | Melted for swirl |
| Heavy Cream 🥛 | ½ cup | For chocolate swirl |
| Salt 🧂 | ½ tsp | Fine sea salt |
The Twix bars are the star—Hershey’s or Cadbury work perfectly, but grab the full-size bars for the best crunch. Crush them by hand (no food processor needed) into small, uneven pieces—this gives you that perfect mix of texture. Store-bought crusts are fine, but nothing beats a homemade one. King Arthur flour is my go-to for that buttery, flaky crust that holds up to the gooey filling. If you’re in a rush, Pillsbury pie crust works in a pinch, but roll it out thin to avoid sogginess.
No corn syrup? Honey or maple syrup will work, but the texture might get slightly grainier. The peanut butter matters—natural, unsweetened keeps this from tasting like candy. For the chocolate swirl, Ghirardelli chips melt the smoothest, but any semi-sweet will do. Want extra richness? Add a splash of heavy cream to the melted chocolate before swirling. The brown sugar should be packed—light or dark doesn’t matter, but don’t tap it down. And if you’re out of vanilla? Vanilla bean paste is a game-changer, but extract works too.
This pie tastes even better the next day—cover tightly and refrigerate for up to 3 days. For serving, slice with a warm knife (dip it in hot water first) so the filling doesn’t stick. Freeze for up to 2 months if you’re prepping ahead—thaw overnight in the fridge. Pro tip: Sprinkle a little extra crushed Twix on top right after baking while it’s still warm. Trust me, it’s worth it—that extra crunch is pure magic.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this crust comes together faster than a microwave dinner. Just mix the flour, sugar, cold butter, and ice water—no food processor, no overworking—until it clumps like wet sand. Press it in, bake, then fill with melted Twix bars. That’s it. (Yes, even on a Tuesday night.)
- Caramel-Cookie Magic: The moment the creamy Twix filling hits the crispy crust? Chef’s kiss. The caramel swirls from the Twix bars turn gooey while the buttery crust stays firm—no soggy bottom here. Honestly, it’s the kind of dessert that makes you pause mid-bite to wonder why you don’t bake this weekly.
- Party in a Pie: This isn’t just for birthdays. I’ve served it at potlucks (it disappears fast), as a “I’m tired of takeout” weeknight treat, and even sliced into squares for office dessert meetings. The Twix filling keeps it rich but not too heavy, so it works for casual or slightly fancy occasions—no one will guess it’s basically a no-bake hack.
- Budget Luxury: Twix bars are cheap, and you only need a handful for the whole pie. The crust uses pantry staples (flour, sugar, butter) that likely won’t force you to raid the bank. Plus, leftovers? They’re that good. I’ve reheated slices in the oven the next day, and the caramel just gets better—like a free upgrade.
Step-by-step instructions for Twix pie recipe
This decadent pie combines rich peanut butter filling with chocolate swirls—here's how to create it perfectly.
Prepare the Crust with Twix Pieces
In a food processor, pulse the 12 whole Twix Chocolate Bars until they form coarse crumbs—about the size of small pebbles. In a large mixing bowl, combine the Twix crumbs with the 0.75 cup unsalted butter, 2.25 cups all-purpose flour, 0.5 cup granulated sugar, and 0.5 tsp salt. Mix with a fork until the mixture resembles coarse sand.
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together. Be careful not to overmix—this can make the crust tough. Divide the dough into two equal portions, flatten each into a 10-inch round, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour while you prepare the filling.
Make the Peanut Butter Filling
In a medium saucepan, combine the 1.5 cups creamy peanut butter, 1 cup light brown sugar, 0.5 cup corn syrup, and the 1 whole large egg. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and reaches 230°F on a candy thermometer—about 8-10 minutes. This ensures a perfect caramelized texture.
Remove from heat and stir in the 1 tsp vanilla extract. Let the filling cool to room temperature—this prevents the crust from getting soggy. The filling should be thick but still pourable; if it's too thick, whisk in 1 tablespoon of hot water to loosen it.
Assemble the Pie with Chocolate Swirl
Preheat your oven to 375°F. Roll out one chilled dough portion into a 12-inch circle and fit it into a 9-inch pie dish, pressing gently to form the bottom crust. Trim any excess dough hanging over the edges. Pour the cooled peanut butter filling into the crust, spreading it evenly with a spatula.
In a small saucepan, melt the 1.5 cups semisweet chocolate chips with the 0.5 cup heavy cream over low heat, stirring until smooth. Drop spoonfuls of the melted chocolate mixture onto the peanut butter filling, spacing them about 2 inches apart. Use the back of a spoon to swirl the chocolate into the filling, creating marbled patterns.
Top with Second Crust and Bake
Roll out the second dough portion and cut it into strips about 1 inch wide. Arrange the strips in a lattice pattern over the filling, leaving the edges uncovered. Press the strips gently to adhere to the filling. Roll out the remaining dough to form a top crust, cut a few small slits for steam to escape, and place it over the lattice.
Bake the pie in the preheated oven for 40-45 minutes, until the crust is deep golden brown and the filling is bubbling at the edges. If the crust starts to brown too quickly, tent it loosely with aluminum foil. Remove from the oven and let the pie cool completely on a wire rack before slicing—this allows the filling to set properly.
Chill and Serve
Once the pie has cooled completely, transfer it to the refrigerator and chill for at least 4 hours—overnight is even better. This step ensures the filling firms up and the flavors meld together perfectly. When ready to serve, slice into 8 equal wedges using a sharp knife dipped in hot water and wiped clean between cuts.
Serve the pie at room temperature for the best texture—each bite will deliver a perfect balance of creamy peanut butter, rich chocolate swirls, and buttery crust. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Enjoy this indulgent treat with a dollop of whipped cream or a scoop of vanilla ice cream!
Pro Tips For Making Twix Pie
- CHILL THE CRUST: After pressing the Twix crust into the pan, pop it in the freezer for 15 minutes—no, don’t skip this. I learned the hard way when the bottom crumbled mid-slice because I rushed. Cold butter stays firm, and the crust holds shape like a champ.
- MELT TWIXES LOW AND SLOW: Heat the Twix bars in a double boiler or microwave in 20-second bursts, stirring between each. Direct heat burns the caramel filling before the chocolate melts, and you end up with a sad, grainy mess. Patience here means a smooth, gooey center every time.
- WEIGH YOUR FLOUR: Scoop that flour into a measuring cup, then level it with a knife—don’t just eyeball it. Too much flour makes the crust dense, and you’ll wonder why your pie tastes more like a cookie. A kitchen scale is overkill, but a proper measure guarantees the right texture.
- PRESS THE CRUST EVENLY: Use the bottom of a glass to press the crust into the pan—it’s faster than your fingers and leaves a clean edge. Press hard enough so the edges stick to the pan, but don’t overwork the dough. Uneven pressing = weak spots that’ll crumble when you cut into it.
Dietary considerations for twix pie
Gluten-Free Adaptations
For a gluten-free version, swap the all-purpose flour crust for a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Use 0.75 cup of the blend plus 0.25 cup almond flour for structure.
Chill the dough longer—2 hours minimum—to prevent crumbling. The filling stays the same, but add 1 tbsp cornstarch to thicken it further since gluten-free crusts absorb more moisture. 🌱
Nut-Free Alternatives
Skip the peanut butter filling entirely and replace it with a caramelized brown sugar filling made from 1 cup brown sugar, 0.5 cup corn syrup, 0.5 cup water, and 1 egg.
Cook to 230°F for a similar thick, gooey texture. For extra richness, stir in 2 tbsp melted butter at the end. The Twix pieces still add crunch and chocolate flavor without nuts. 🥜
Lower-Sugar Options
Reduce the brown sugar in the filling to 0.5 cup and replace the remaining 0.5 cup with unsweetened applesauce or mashed banana for natural sweetness. Use monk fruit sweetener (about 2 tbsp) instead of half the corn syrup.
The chocolate swirl remains the same, but the filling will be slightly less syrupy—balance with a dollop of whipped cream when serving. 🍎
Dairy-Free Modifications
Replace the butter in the crust with 0.75 cup dairy-free shortening (like Crisco All-Vegetable) or coconut oil. For the chocolate swirl, melt 1.5 cups dairy-free chocolate chips with 0.5 cup coconut cream instead of heavy cream.
The filling stays unchanged, but if you’re avoiding eggs, replace the 1 egg with 1 tbsp flaxseed meal + 3 tbsp water mixed and rested for 5 minutes. 🥥
Keto-Friendly Version
This adaptation requires complete overhaul. Use a low-carb almond flour crust (mix 2 cups almond flour, 0.25 cup coconut oil, 2 tbsp erythritol, and 1 egg).
For the filling, blend 1 cup powdered peanut butter, 0.5 cup heavy cream, 0.25 cup powdered erythritol, and 1 tsp vanilla until smooth. Replace Twix bars with keto-friendly chocolate chips (like Lily’s) and use 85% dark chocolate for the swirl.
Bake at 350°F for 35-40 minutes. 💪
Nutrition facts
Frequently asked questions
Can I use mini Twix bars instead of full-size ones?
Mini Twix bars work perfectly—they’ll just create a finer texture in your crust. Use about 16 mini bars to match the 12 full-size bars called for in the recipe. Crush them slightly smaller than full-size pieces to maintain the right balance of crunch. The flavor will be identical, just with a more delicate crumb!
Why does my filling look too runny?
If your filling is too thin, it’s likely because the peanut butter mixture didn’t reach the proper 230°F temperature. Cook it for another 2-3 minutes while stirring constantly. If it’s still too loose, whisk in 1 tablespoon cornstarch mixed with 1 teaspoon cold water to thicken it. Let it cool completely before pouring into the crust to prevent a soggy bottom.
How do I make this pie ahead of time?
This pie actually tastes better the next day! Assemble it completely (including the top crust) and refrigerate for 4-6 hours before baking. For long-term prep, you can even freeze the unbaked pie (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before baking. The filling will set perfectly, making slicing easier and the flavors more developed.
Can I substitute peanut butter with another nut butter?
Yes, but the flavor will change. Almond butter works best for a milder taste, while cashew butter adds creaminess. For a nut-free option, use the caramelized brown sugar filling mentioned in the adaptations. If substituting, reduce the liquid slightly (by 1 tablespoon) since some nut butters are thicker. The chocolate swirl remains the star, balancing any flavor differences!
What’s the secret to getting the chocolate swirls to look perfect?
Use a heat-safe spatula to gently swirl the melted chocolate into the filling while it’s still warm. Work quickly but carefully—drop spoonfuls of chocolate 2 inches apart first, then drag the spatula through the center to create marbled patterns. For extra shine, brush the top crust with 1 tablespoon heavy cream after baking and sprinkle with flaky sea salt before serving. The contrast makes the swirls pop!