Candy Bar Cake Recipes

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CHOCOLATE CANDY BAR CAKE



Chocolate Candy Bar Cake image

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

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

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



Candy Bar Cake image

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 9

1 12-ounce frozen pound cake
3 ounces semisweet chocolate, finely chopped
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 to 4 tablespoons milk
1 1-pound box confectioners' sugar
3/4 cup salted roasted peanuts
2 cups dulce de leche
10 ounces semisweet chocolate, finely chopped
1 stick cold unsalted butter, cut into pieces

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.

MOUNDS® BAR CAKE



Mounds® Bar Cake image

Very rich and so yummy.

Provided by Dale Hughes

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h5m

Yield 15

Number Of Ingredients 12

1 cup butter
2 cups white sugar
4 eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 ½ cups confectioners' sugar
1 (16 ounce) package prepared milk chocolate frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
  • Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
  • Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
  • Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g

HERSHEY CANDY BAR CAKE RECIPE - (4/5)



Hershey Candy Bar Cake Recipe - (4/5) image

Provided by cecelia26_

Number Of Ingredients 13

CAKE:
1 box Duncan Hines Swiss Chocolate Cake Mix
1 small box instant vanilla pudding mix
2 cup buttermilk or 1 1/2 cups of milk
1 cup vegetable oil
3 large eggs
ICING
6 Hershey candy bars
12 ounce cool whip
1 (8 ounce) package cream cheese
1 cup sugar
1 cup powdered sugar
1 cup finely chopped pecans

Steps:

  • CAKE: Mix all cake ingredients together and bake at 350°F in 3x9-inch pans greased & floured for 30 to 35 minutes. Grate 5 Hershey candy bars in small bowl. Grate or shave the other bar and set aside for garnishing. You can cut back on the bars if desired by not using as many in the frosting. Beat powdered sugar, sugar and cream cheese. Fold in grated candy bars and chopped nuts. Then fold in cool whip. Let cake layers cool before assembling. Put 1 layer frosting on the plate you are going to serve it on. You can be generous with the frosting between each layer. Then lay another layer on top of the first layer. Put the last layer on top. Proceed on to frost the top and sides. Sprinkle the candy bar on top. Refrigerate.

SNICKERS™ CANDY BAR DUMP CAKE



Snickers™ Candy Bar Dump Cake image

Satisfy your sweet tooth with this indulgent, ultra-easy cake that calls for just seven ingredients but is loaded with everything you love about Snickers™ candy.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 12

Number Of Ingredients 9

1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting
1 1/2 cups milk
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup semisweet chocolate chips
1/3 cup finely chopped cocktail peanuts
1 container (8 oz) Cool Whip frozen whipped topping, thawed
3 bars (1.86 oz each) Snickers™ candy bar, unwrapped, chopped (about 1 cup)
2 tablespoons finely chopped cocktail peanuts
1/4 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
  • Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
  • When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

Nutrition Facts : Calories 400, Carbohydrate 60 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 38 g, TransFat 0 g

CANDY BAR CAKE



Candy Bar Cake image

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

1 box German chocolate cake mix
1 1/4 cups water
1/3 cup canola oil
3 large eggs (use amount called for by your cake mix box's directions)
6 ounces fat-free sweetened condensed milk (you can use a little more if cake will absorb it)
6 ounces caramel topping, plus a little extra to drizzle on top
1 (12 ounce) container Cool Whip
1 Twix candy bar
1 Heath candy bars or 1 Skor candy bar

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.

CANDY BAR CAKE



Candy Bar Cake image

Something to celebrate or feel like you need a reward? Here's a cake that provides sweet satisfaction.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
4 ounces unsweetened baking chocolate, melted and cooled
1 cup buttermilk
1 can (14 ounces) sweetened condensed milk
1/2 cup caramel topping
1 bag (13.3 ounces) fun-sized chocolate-coated nougat and peanut candy bars, chopped (about 3 cups)
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.

Nutrition Facts : Calories 535, Carbohydrate 78 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg

SNICKER CANDY BAR CAKE



Snicker Candy Bar Cake image

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

1 (18 ounce) package chocolate cake mix
1 1/3 cups water
1/3 cup oil
3 eggs
5 -6 Snickers candy bars, sliced into about 1/4 inch slices

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 COFFEE CAKE



Candy Bar Coffee Cake image

A sweet, nutty topping is the crowning touch to this dessert-like coffee cake from Mrs. Eugene Plager of Grundy Center, Iowa. "It tastes especially good when warm," she adds.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 11

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup sugar
1/2 cup cold butter, cubed
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3 Heath candy bars (1.4 ounces each), crushed
1 cup chopped pecans

Steps:

  • In a large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs. Set aside 1/2 cup for topping. To the remaining crumb mixture, add baking soda and salt. Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well. Pour into a greased 11x7-in. baking pan. Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 414 calories, Fat 20g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 505mg sodium, Carbohydrate 56g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY



Giant Caramel Candy Bar Cake Recipe by Tasty image

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

3 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon salt
2 cups unsalted butter, 4 sticks, cubed, room temperature
¾ cup light brown sugar
¾ cup light corn syrup
¾ cup unsalted butter, 1 1/2 sticks
¾ cup heavy cream
1 pinch salt
1 cup milk chocolate chips, melted
2 cups milk chocolate chips
3 tablespoons coconut oil
baking pan, 12x4½- in (30x11-cm)

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

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From neighborfoodblog.com


CRAZY CANDY BAR POKE CAKE - KITCHEN FUN WITH MY 3 SONS
2020-06-21 Preheat oven to 350 degrees F. Liberally grease a 13x9 inch pan with cooking spray. Set to the side. Prepare the cake according to package directions. Pour the batter into the baking pan. Bake as directed on the back of package. Cool the cake completely. Once the cake has cooled, poke a bunch of holes.
From kitchenfunwithmy3sons.com


HOW TO MAKE A CANDY CAKE | BY LEIGH ANNE WILKES - YOUR …
2020-02-10 Use this easy to follow tutorial: Cover cardboard circle with foil. Attach several strips of tape to top edge of largest tin. Place tin upside down (i.e. taped side down) in center of cardboard circle. Attach a smaller tin on top if desired using tape. Using strips of double sided tape, attach candy bars around bottom tin.
From yourhomebasedmom.com


HEATH BAR CHOCOLATE CARAMEL CAKE - THE DASHLEY'S KITCHEN
Instructions. Start with a warm baked chocolate cake. Follow instructions on box as directed. Using a wooden spoon handle or straw poke holes throughout the chocolate cake. Pour can of sweetened condensed milk over the cake. Sprinkle with crushed Heath candy bars. Pour caramel sauce over the top.
From thedashleyskitchen.com


KIT KAT CANDY BAR CAKE - MOM LOVES BAKING
2015-07-13 Start by adding one can of chocolate fudge frosting (I used Pillsbury) to a large mixing bowl. Then add 1 stick of softened butter. Beat with an electric mixer on medium for about a minute. With the mixer on low, gradually add half a bag of powdered sugar and ¼ cup, plus 2 tablespoons of heavy cream.
From momlovesbaking.com


ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE
2016-10-06 Remove wrappers from 3 candy bars; chop and set aside. Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes. Stir together 2 cups flour, granulated sugar and baking soda.
From tasteandtellblog.com


3 MUSKETEERS CAKE - PLOWING THROUGH LIFE
2019-02-10 Cake. I used a greased 9 x 13 pan, a bundt pan will also work, it will just take longer to bake. Melt together butter and 3 Musketeers bars in a saucepan over medium heat. Stir often to avoid burning. Measure remaining ingredients and have ready in a mixing bowl. Add melted candy bars. Mix well.
From plowingthroughlife.com


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