TWIX PIE RECIPES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving extra hanging off sides; spray bottom with cooking spray. Press dough in bottom of pan; bake 20 minutes. Cool 5 minutes on cooling rack.
• In 2-quart saucepan, heat caramels and whipping cream over medium heat 5 to 10 minutes, stirring constantly, until caramels are melted. Remove from heat. Spread over warm cookie base.
• Bake 5 minutes; return to cooling rack. Sprinkle chocolate chips evenly over top; let stand 2 to 3 minutes. Spread melted chips evenly over filling. Let cool 30 minutes. Sprinkle with Twix™ bar pieces; pressing in lightly.
• Refrigerate bars until chocolate is firm, about 1 hour. Remove from pan using foil as handles. Cut into 4 rows by 3 rows; cut each bar in half diagonally for a total of 24 triangle-shaped bars.

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
• In medium bowl, stir or knead Bar ingredients until well mixed. Press dough evenly in bottom of pan.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 1 hour.
• In medium bowl, stir pudding mix and 1/4 cup melted butter until well blended. Stir in maraschino cherries, powdered sugar and 1 tablespoon maraschino cherry juice (if necessary, add remaining cherry juice, 1 teaspoon at a time, until smooth and creamy). Spread filling evenly over cooled cookie base. Set aside.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spread evenly over filling. Refrigerate about 1 hour or until set.
• Use foil to lift from pan; pull foil edges away. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.