Twix Pie
Twix Pie
Ingredients
For the Base
- 9 ounces M&S Shortbread Fingers, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup M&S Milk Chocolate Chunks, roughly chopped
For the Filling
- 8 ounces Philadelphia Cream Cheese, softened
- 1/2 cup M&S Salted Caramel Sauce
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Layer
- 1/2 cup M&S Salted Caramel Sauce
For the Ganache Topping
- 1/2 cup heavy cream
- 4 ounces milk chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- 1
Lightly grease a 9-inch springform pan with butter or cooking spray. Line the bottom with parchment paper for easy removal, if desired.
⏱️ 2 min
- 2
In a medium bowl, combine the crushed M&S Shortbread Fingers, melted unsalted butter, and chopped M&S Milk Chocolate Chunks. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 3
Press the shortbread mixture firmly and evenly into the bottom of the prepared springform pan. Place the pan in the freezer to set for at least 30 minutes.
⏱️ 30 min
- 4
In a large bowl, beat the softened Philadelphia Cream Cheese with the 1/2 cup of M&S Salted Caramel Sauce until smooth and creamy. Set aside.
⏱️ 5 min
- 5
In a separate large bowl, using an electric mixer, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
⏱️ 5 min
- 6
Gently fold the whipped cream into the cream cheese and caramel mixture until just combined. Do not overmix.
⏱️ 3 min
- 7
Retrieve the chilled crust from the freezer. Spoon the filling evenly over the crust and smooth the top. Return the pie to the freezer for at least 2 hours, or until firm.
⏱️ 120 min
- 8
Once the pie filling is firm, gently warm the remaining 1/2 cup of M&S Salted Caramel Sauce in a small saucepan over low heat or in the microwave until pourable. Pour the warm caramel evenly over the frozen pie filling. Return the pie to the refrigerator to chill for at least 1 hour.
⏱️ 60 min
- 9
To make the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the finely chopped milk chocolate and 1 tablespoon unsalted butter. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 10 min
- 10
Pour the warm ganache over the chilled caramel layer of the pie, spreading it gently to cover the surface. Return the pie to the refrigerator for at least 1 hour, or until the ganache is set.
⏱️ 60 min
- 11
To serve, carefully remove the pie from the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Twix Pie
Ingredients
For the Base
- 9 ounces M&S Shortbread Fingers, crushed into fine crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup M&S Milk Chocolate Chunks, roughly chopped
For the Filling
- 8 ounces Philadelphia Cream Cheese, softened
- 1/2 cup M&S Salted Caramel Sauce
- 1 1/2 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For the Caramel Layer
- 1/2 cup M&S Salted Caramel Sauce
For the Ganache Topping
- 1/2 cup heavy cream
- 4 ounces milk chocolate, finely chopped
- 1 tablespoon unsalted butter
Instructions
- 1
Lightly grease a 9-inch springform pan with butter or cooking spray. Line the bottom with parchment paper for easy removal, if desired.
⏱️ 2 min - 2
In a medium bowl, combine the crushed M&S Shortbread Fingers, melted unsalted butter, and chopped M&S Milk Chocolate Chunks. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 3
Press the shortbread mixture firmly and evenly into the bottom of the prepared springform pan. Place the pan in the freezer to set for at least 30 minutes.
⏱️ 30 min - 4
In a large bowl, beat the softened Philadelphia Cream Cheese with the 1/2 cup of M&S Salted Caramel Sauce until smooth and creamy. Set aside.
⏱️ 5 min - 5
In a separate large bowl, using an electric mixer, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
⏱️ 5 min - 6
Gently fold the whipped cream into the cream cheese and caramel mixture until just combined. Do not overmix.
⏱️ 3 min - 7
Retrieve the chilled crust from the freezer. Spoon the filling evenly over the crust and smooth the top. Return the pie to the freezer for at least 2 hours, or until firm.
⏱️ 120 min - 8
Once the pie filling is firm, gently warm the remaining 1/2 cup of M&S Salted Caramel Sauce in a small saucepan over low heat or in the microwave until pourable. Pour the warm caramel evenly over the frozen pie filling. Return the pie to the refrigerator to chill for at least 1 hour.
⏱️ 60 min - 9
To make the ganache, heat 1/2 cup heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the finely chopped milk chocolate and 1 tablespoon unsalted butter. Let sit for 5 minutes, then whisk until smooth and glossy.
⏱️ 10 min - 10
Pour the warm ganache over the chilled caramel layer of the pie, spreading it gently to cover the surface. Return the pie to the refrigerator for at least 1 hour, or until the ganache is set.
⏱️ 60 min - 11
To serve, carefully remove the pie from the springform pan. Slice with a sharp knife dipped in hot water for clean cuts. Enjoy!
⏱️ 2 min