Skor Candy Bar Cake Food

Steps:

• Break up chocolate cake and add to the bottom of a 9X13 pan.
• Beat milk and chocolate pudding powder together until set.
• Then beat softened cream cheese and chocolate pudding together
• Spread cream cheese pudding mixture evenly over broken cake bits.
• Break up the Skor bars into small pieces(*I put the chocolate bars in a ziplock and hit them with a hammer to break them up)
• Sprinkle 6 broken/chopped Skor bars over pudding/cream cheese layer.
• Beat whipping cream to soft peaks and add white granulated sugar. Beat to stiff peaks.
• Spread whipped cream over Skor layer.

CHOCOLATE CANDY BAR CAKE

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.

SKOR CANDY BAR CAKE

Steps:

• Preheat the oven to 350 degrees.
• Mix the cake mix, pudding, eggs and water. Blend for 2 minutes.
• Put the batter in a 9" X 13" baking pan that has been greased and floured.
• Bake cake for 30-35 minutes or until cake pulls away from the sides of the pan.
• Whip the butter and powdered sugar together.
• Fold in whipped topping.
• Place on top of cake that has been completely cooled.
• Sprinkle with Skor or Heath bars that have been crushed.
• Keep refrigerated until serving.

SKOR OR HEATH BAR CAKE

Steps:

• Prepare the cake mix according to the directions on the box for either two 8-inch or 9-inch layers. This step can be done a day in advance, provided that the layers are completely cooled before wrapping in nonstick aluminum foil.
• Assemble the cake by placing one layer on the end destination plate/platter. Spread the top ONLY with 1/2 of the caramel topping, allowing a little bit to dribble down the sides.
• Place the second layer on top of the caramel-topped first layer. Spread the remaining caramel on top of the second layer.
• Frost the cake with the chocolate frosting. It is okay (even preferable) for the caramel and chocolate frosting to blend a bit.
• On top of the frosting on the top layer, lightly press in the toffee bits until the top is coated. Although I didn't do so, you can also press toffee bits into the sides if enough remain.

HOMEMADE SKOR BARS

Steps:

• Spray a 8"x8" baking dish with non-stick cooking spray, line with parchment paper and spray again, set aside.
• Preheat oven to 350.
• In food processor or ziploc bag crust ritz crackers into fine crumbs, it's ok to have some bigger chunks.
• Add cracker crumbs to a large bowl along with toffee bits and sweetened condensed milk and mix together until combined.
• Press mixture into bottom of prepared pan and then top with chocolate chips.
• Bake in preheated oven for 15 minutes.
• Remove from oven and using an off-set spatula spread chocolate chips smooth until top is fully covered then sprinkle with additional toffee bits.
• Place bars in refrigerator and chill for about 30 minutes to an hour then cut and serve.

CANDY BAR CAKE

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.

SKOR BARS

Steps:

• 1. Crush crackers. Add milk and 1/2 the pkg of toffee chips/ bits. Press into a greased 9 x 13 pan. Cook for 10 mins at 350. Spread the remaining chips over top and bake for 10 mins until the chips are melted. Cool and cut into bars.

SKOR CAKE RECIPE - (4/5)

Steps:

• Bake cake according to package directions. As soon as the cake is done, poke holes throughout the cake about an inch apart from each other with the handle end of a wooden spoon,. Pour the sweetened condensed milk evenly in the holes, then pour the caramel evenly in the holes. Refrigerate cake overnight. Spread cool whip over the refrigerated cake. Break up refrigerated skor bars before opening the wrappers. Then spread broken candy bars evenly over the cool whip. Keep refrigerated until served.