YIELD: 12

For butterscotch sauce:
4 Tbsps. butter, salted
1 cup light brown sugar, packed
¼ cup plus 6 Tbsps. heavy cream
12 tsp. vanilla extract

For the filling:
2 ¼ cups milk chocolate, chopped
½ cup heavy cream
1 cup pasteurized liquid egg whites
½ cup pasteurized liquid egg yolks
pinch of salt
1 ¾ cup sugar, divided
4 cups mascarpone cheese, softened

For the topping:
12 Twix Caramel Cookie Bars, full size

1. For the sauce: in a wide saucepan or skillet, melt the butter with brown sugar and ¼ cup heavy cream, stirring until smooth.

2. Without stirring, let the mixture cook at a bubbling simmer for 3 minutes.

3. Remove from heat; stir in remaining 6 Tbsps. of cream. Cool briefly; stir in the vanilla extract. Set aside.

4. For the filling: Combine chopped milk chocolate and heavy cream in a glass bowl; place over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Stir occasionally, until chocolate has melted and mixture is smooth. Cool briefly.

5. In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg white mixture into a small bowl.

6. In a clean bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about 3 minutes. Scrape down sides if using a standing mixer).

7. By hand, beat in the mascarpone with a spatula or whisk, until mixture is lump free. Fold in half beaten egg whites; add remaining half and fold, just until fully incorporated. Gently fold in the melted milk chocolate mixture until completely blended.

8. Toppings: Using a knife, cut away the outer chocolate caramel coating on each Twix, leaving the inner cookie intact. Repeat with remaining bars. Reserve cookies separately; fine chop the caramel, chocolate mixture and chill.

9. To assemble: Portion a spoonful of the mascarpone cream into each stemmed glass; top each with a layer of trimmed cookies and a layer of butterscotch sauce. Repeat process for each dessert, ending with the mascarpone mixture on top. Cover and refrigerate at least four hours, but preferably overnight.

10. To serve: Spoon a generous layer of fine chopped Twix chocolate/caramel coating mixture on top of 1 glass of Twixmisu; place on small plate drizzled with butterscotch sauce and more chocolate mixture.

Recipe: Amber Croom, Head Pastry Chef at Bellinis Ristorante & Bar, Birmingham, AL. MARS Chef Showdown 2013 Dessert Recipe Contest Runner-Up Winner  Photo: MARS Foodservices