CHOCOLATE CANDY BAR CAKE
I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper
Provided by NOUELLETTE
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 1h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
- In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.
Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g
CANDY BAR CAKE
Make and share this Candy Bar Cake recipe from Food.com.
Provided by LorenLou
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Bake cake in glass 9x13 pan according to directions on the box.
- Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
- Pour sweetened condensed milk over cake, allowing cake to absorb.
- Pour caramel topping over cake, allowing cake to absorb.
- Allow cake to cool completely.
- Frost with Cool Whip.
- Chop candy bars, and sprinkle on top.
- Drizzle decoratively with left over caramel topping.
- Keep refrigerated until serving time.
DEEP-FRIED CANDY BARS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Freeze the candy bars. Combine the egg, milk and vegetable oil in a cup. In a medium bowl, combine the flour, baking powder and salt. Pour the wet ingredients into the dry ingredients and mix well with a whisk. Cover and refrigerate for a few minutes while the oil heats.
- Heat 4 cups of oil to 375 degrees F in a heavy-bottomed pot or a deep-fryer. Remove the batter from the refrigerator and adjust the consistency, if necessary. Dip the chilled candy bars in the batter and gently put them into the oil. Cook only until the outside is golden. Remove the bars from the oil and drain on paper towels before serving.
CAKE MIX BARS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 1h40m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
- In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
- Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
- Cut into 16 bars. Store extras in an airtight container at room temperature.
CANDY BAR CAKE
Provided by Food Network Kitchen
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
- Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
- Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
- Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
- Mix the peanuts and dulce de leche in a bowl.
- Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
- Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
- Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
- Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.
CHOCOLATE-CANDY BAR LAYER CAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
- Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
- Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.
LAYERED CANDY BAR CAKE
Use your favorite chopped candy bars to make this Layered Candy Bar Cake. In the end, your Layered Candy Bar Cake will look just like a candy bar itself!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate. Spoon half the pudding mixture into medium bowl. Stir in COOL WHIP. Reserve for later use.
- Stir 1/2 cup chopped candy bars into remaining pudding mixture. Cut cake horizontally into 3 layers; stack on plate, spreading pudding mixture between layers.
- Frost top and sides of cake with reserved COOL WHIP mixture. Top with remaining chopped candy bars.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
CANDY BAR CUPCAKES
Everyone in my family loves cupcakes, so I experimented to create these cupcakes that fit my family's tastes. I also tried to make them healthier. I hope you enjoy them as much as we do! -Edie DeSpain, Logan, Utah
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the candy bars., Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each cupcake (cups will be about half full). Bake at 350° for 20-25 minutes or until a toothpick inserted in the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally. Remove from the heat; stir in the milk, then confectioners' sugar. Cool until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 248mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
SNICKER CANDY BAR CAKE
A little different from other Snicker's cakes posted here. This is one of my most requested recipes. It's very rich and very yummy.
Provided by Dragonfly AZ
Categories Dessert
Time 1h15m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. Lightly grease 9x13 cake pan.
- Mix cake mix as directed on box.
- Pour half the batter into the pan and bake for 15 minutes.
- Remove pan from oven and distribute candy bar slices evenly over cake.
- Pour remaining batter over candy bars, making sure to cover all slices evenly.
- Return pan to oven and bake for another 30-35 minutes, or until cake tests done.
- Remove from oven and cool, then frost with your favorite chocolate frosting. Sprinkle additional chopped snicker's bars over frosting and serve at room temperature.
Nutrition Facts : Calories 364.8, Fat 18.5, SaturatedFat 4.4, Cholesterol 56.2, Sodium 423, Carbohydrate 46.5, Fiber 1.6, Sugar 28.2, Protein 6.2
CANDY BAR POUND CAKE
Make and share this Candy Bar Pound Cake recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Combine 8 candy bars and 1/2 cup butter in saucepan.
- Melt over medium heat.
- Cream remaining 1/2 cup butter with sugar.
- Sift flour and soda.
- Add flour alternating with buttermilk.
- Stir until smooth.
- Add melted candy and mix well.
- Stir in vanilla.
- Pour into greased and floured Bundt pan.
- Bake for 70-75 minutes.
- Cool then frost.
- For icing, melt candy bars with butter.
- Add sugar and vanilla.
- Blend in just enough milk to make a spreading cocsistency.
Nutrition Facts : Calories 8180.2, Fat 366, SaturatedFat 214.2, Cholesterol 1645.9, Sodium 4154.2, Carbohydrate 1179.5, Fiber 15.2, Sugar 893.7, Protein 88.3
LOW-FAT CANDY BAR ANGEL CAKE
It may look indulgent, but this cake was heaven sent! The fat-free cake and low-fat topping keep the fat and calories in check.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 5
Steps:
- Bake and cool cake as directed on package for angel food cake pan (tube pan). Remove from pan. Split cake horizontally to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.)
- Beat milk and pudding and pie filling (dry) in large bowl, using wire whisk or hand beater, until blended. Fold in whipped topping.
- Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but no longer than 24 hours. Sprinkle candy over top of cake just before serving. Refrigerate any remaining cake.
Nutrition Facts : Calories 225, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 0 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg
CANDY BAR CAKE
This cake takes a little more time and effort than most but is well worth the extra time. Your family will love you for it. This is OH SO GOOD! I like to serve this with my homemade vanilla ice cream. Not sure of prep time.
Provided by Anita Harris
Categories Dessert
Time 1h15m
Yield 1 Bundt cake
Number Of Ingredients 13
Steps:
- For Cake: Melt candy bars and 1/2 cup of the butter in a heavy saucepan over low heat, stirring well until smooth; set aside.
- In a large bowl beat remaining 1/2 cup butter and sugar together at medium speed with mixer until fluffy.
- Add eggs, one at a time, beating until blended after each addition.
- In a bowl combine the flour and baking soda; add to sugar mixture alternately with the buttermilk; beginning and ending with the flour mixture.
- Beat at low speed with mixer after each addition.
- Stir in melted candy bar mixture, vanilla and pecans.
- Pour into a greased and floured 12 cup Bundt pan or 10" tube pan.
- Bake in 350 degree preheated oven for 1 hour and 15 minutes or until cake tests done.
- Cool in pan on wire rack for about 10 minutes; remove from pan and cool completely.
- Drizzle with the chocolate glaze.
- For the glaze: Stir together the sugar and cocoa in a large mixing bowl; add butter and milk; beat at medium speed with mixer until smooth.
Nutrition Facts : Calories 7059.8, Fat 340.1, SaturatedFat 164.3, Cholesterol 1481.1, Sodium 2608.6, Carbohydrate 952.9, Fiber 24.3, Sugar 686.9, Protein 86.2
GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY
Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan
Provided by Katie Aubin
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
- Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
- Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
- Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
- Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
- Once the cookie has chilled, line a baking sheet with parchment paper.
- Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
- Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
- While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
- Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
- Cut into ¾-inch (2 cm) thick slices with a sharp knife.
- Enjoy!
Nutrition Facts : Calories 1070 calories, Carbohydrate 90 grams, Fat 77 grams, Fiber 2 grams, Protein 9 grams, Sugar 54 grams
COCONUT CANDY BAR CAKE
This Coconut Candy Bar Cake is ideal for a kid's party. It serves a large group of people and is very easy to make. Try it for yourself!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 36 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Place 4 oz. chocolate and 1/2 cup butter in large microwaveable bowl. Microwave on HIGH 1 to 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Blend in sugar. Add eggs, 1 at a time, beating on low speed after each addition until well blended. Add vanilla; mix well. Add 1/3 cup of the flour, the baking soda and salt; beat well. Add remaining 1-1/3 cups flour alternately with the water, mixing until well blended. Pour into greased and floured 13x9-inch baking pan.
- Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.
- Mix coconut and sweetened condensed milk until well blended; spread over cake. Microwave whipping cream and 2 Tbsp. butter in large microwaveable bowl on HIGH 2 min.; stir. Microwave an additional 30 sec. or until mixture comes to boil. Add remaining 10 oz. chocolate; stir until chocolate is completely melted. Cool until mixture is of desired spreading consistency, stirring frequently. Spread over cake. Let stand until chocolate layer is firm.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 115 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 22 g, Protein 3 g
MOUNDS CANDY BAR CAKE
Make and share this Mounds Candy Bar Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Bake cake in a 9x13-inch cake pan by the package directions.
- When cooled, split cake into 2 layers.
- In a saucepan mix sugar, marshmallows and milk.
- Bring to a boil; stir till sugar is melted. Remove from heat and then stir in coconut.
- Put the coconut mixture between split layers and on top; let cool.
- Combine milk, sugar and oleo for topping; bring to a boil.
- Stir chocolate chips in till melted.
- Frost cake with this mixture and refrigerate overnight.
- Yum Yum.
Nutrition Facts : Calories 747.5, Fat 44.3, SaturatedFat 25.4, Cholesterol 56.4, Sodium 450.6, Carbohydrate 89.7, Fiber 7.3, Sugar 63.7, Protein 8.1
CANDY BAR-CHEESECAKE BARS
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 28 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Finely crush 5 cups pretzels; place in medium bowl. Add brown sugar and butter; mix well. Press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, granulated sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour half the batter into medium bowl; stir in peanut butter. Pour over crust.
- Melt 1/2 cup chocolate chips as directed on package; stir into remaining batter. Pour over peanut butter layer in pan; spread to evenly cover peanut butter layer with chocolate batter.
- Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Melt remaining chocolate chips; drizzle over cheesecake. Crush remaining pretzels lightly; sprinkle over cheesecake. Top with nuts. Use parchment handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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