Chocolate Candy Bar Dessert Food

CHOCOLATE CANDY BAR DESSERT

Steps:

• Combine wafer crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch pan. Refrigerate 10 min.
• Beat cream cheese and remaining sugar in medium bowl with whisk until blended. Gently stir in half the COOL WHIP; spread over crust. Sprinkle with 3/4 cup chopped chocolate bars.
• Beat pudding mixes and milk with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 2 hours or until firm. Top with remaining chopped chocolate bars before serving.

CHOCOLATE-CANDY BAR LAYER CAKE

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.

SKOR CHOCOLATE BAR DESSERT

Steps:

• Mix crumbs, 1/4 cup sugar and butter in a 13 by 9 inch pan.
• Press firmly onto bottom of pan.
• Refrigerate for 10 minutes.
• Beat cream cheese and remaining 1/4 cup sugar in medium bowl until smooth.
• Gently stir in 1/2 of the Cool Whip.
• Spread evenly over crust.
• Sprinkle chopped Skor bars over cream cheese layer.
• Pour milk into a large bowl.
• Add pudding mixes.
• Beat for one minute.
• Pour over Skor layer.
• Let stand for 5 minutes or until thickened.
• Spread remaining Cool Whip over pudding layer.
• Refrigerate for 2 hours.
• Cut into squares.
• Store leftovers in fridge.
• Note: I placed the Skor chocolate bars in the freezer for about 30 minutes to make chopping easier.
• Actually, I used a hammer to break them into pieces.

CREAMY CANDY BAR DESSERT

Steps:

• For crust:.
• In a bowl, combine crumbs and sugar.
• Stir in margarine.
• Press into ungreased 13x9 pan.
• In a small saucepan, heat the fudge topping over low heat until warmed.
• Pour fudge topping over crust.
• Allow to cool for 15 minutes.
• For filling:.
• In a mixing bowl, beat the milk, pudding and Cool Whip for 2-3 minutes or until stiff, scraping sides of bowl often.
• Stir in the candy bars making sure you save some for the top. (About 6 bars).
• Pour over crust.
• Sprinkle the remaining candy bar pieces over the top.
• Cover and refrigerate for 2-3 hours or overnight.
• Refrigerate leftovews.