No-Bake Twix Caramel Biscuit Cake
A rich, 15-minute, no-bake fridge cake combining crunchy tea biscuits, chopped Twix candy bars, and a silky, salted caramel fudge coating made with caramelized condensed milk Dulce De Leche.
Ingredients
- 250 g (approx. 9 oz) / about 3 cups tea biscuits (such as plain butter biscuits or Graham crackers, broken into bite-sized pieces)
- 200 g (approx. 7 oz) Twix candy bars (finely chopped)
- 1 tin / 397 g (14 oz) caramelized sweetened condensed milk (Dulce de Leche)
- 200 g (7 oz / 14 tablespoons) unsalted butter (softened)
- A pinch of fine table salt
- 0.5 teaspoon pure vanilla extract
Instructions
- Break the tea biscuits into bite-sized pieces into a large mixing bowl. Toss in the finely chopped Twix bars and mix gently.
- Set up a double boiler by placing a heatproof bowl (or a smaller saucepan) over a pot of gently simmering water. Make sure the bottom of the top bowl or pan does not touch the water.
- Into the top bowl or pan, add the unsalted butter and the full can of Dulce de Leche, stirring continuously until completely melted, silky smooth, and combined.
- Remove the top bowl or pan from the heat. Stir in a pinch of fine table salt and the vanilla extract until fully incorporated.
- Pour the warm caramel sauce directly over your biscuit and Twix mixture. Fold everything together with a spatula until every single piece is completely coated.
- Line a loaf pan or baking tin with parchment paper or plastic wrap, leaving plenty of overhang on the sides for easy lifting later.
- Transfer the mixture into the lined pan. Press it down as firmly as possible with a heavy spoon or the flat bottom of a glass to remove any empty air pockets.
- Cover the top and place it in the refrigerator for at least 4 hours, or preferably overnight, until completely firm. Once set, lift the cake out using the paper overhang, slice into thick bars with a sharp knife, and serve cold.
Notes
Important Caramel Texture Tip: For the perfect thick and fudgy texture, do not use regular runny caramel sauce. Look for "Dulce de Leche Repostero" (also labeled as pastry-style or thick baking caramel spread). This ensures your fridge cake sets beautifully and holds its shape perfectly when sliced! If you can only find standard thin Dulce de Leche, you can thicken it up by simmering it on the stove for a bit longer before adding the butter.
- Salt Choice: If you prefer a gourmet touch, you can swap the simple fine table salt for flaky sea salt (like Maldon). Just stir it in after taking the caramel off the heat.
- Storage: Keep this cake stored in an airtight container inside the refrigerator. It stays perfectly fresh, fudgy, and delicious for up to a week!