The easiest dessert on my site, this No Bake Twix Cake is a crowd favorite. I especially love that it can be ready to go so quickly. Chocolate and caramel are the perfect combination.
Begin by removing the thawed frozen pound cake from the foil pan and placing it onto a serving plate.
Combine the caramel bits and heavy cream in a microwave safe bowl. Microwave in 30 second increments until the caramel is completely melted and smooth. Pour the caramel over the top of the pound cake. Spread it out, trying to keep most of it on the top of the cake. You may need to use an off-set spatula to get an even layer.
Combine the milk chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave in 30 second increments, whisking in between. Continue to microwave in 30 second increments and whisk until you get a thick and smooth ganache that will easily pour over the top of the caramel and cake layer. Let it drip over the sides and create an outside coating to your Twix Cake.
Refrigerate for at least 1 hour and then serve. Cover leftovers and refrigerate for up to 4 days.