CANDY BAR COFFEE CAKE
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
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.
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.
TOFFEE BAR CAKE
A quick crumb cake with toffee bits, chopped nuts and streusel topping...enjoy!
Provided by Scarlett
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, combine brown sugar, flour and butter; mix on low speed with an electric mixer until crumbly. Remove 1 cup of crumb mixture and set aside to be used for topping. To the remainder, add egg, baking soda, milk, vanilla and salt. Batter will be thin; pour into prepared pan. Sprinkle top with chopped walnuts, toffee bits and reserved crumb mixture.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 389 calories, Carbohydrate 56.7 g, Cholesterol 41.1 mg, Fat 16.7 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 6.8 g, Sodium 399.8 mg, Sugar 36.9 g
TOFFEE BAR COFFEE CAKE
Categories Cake Egg Breakfast Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Using electric mixer, beat first 5 ingredients in large bowl on low speed until mixture resembles coarse meal. Transfer 1/2 cup butter-sugar mixture to medium bowl; mix in toffee and pecans. Set aside. Stir baking soda into remaining butter-sugar mixture in large bowl. Add buttermilk, egg and vanilla, beating until just combined. Transfer batter to prepared dish.
- Sprinkle toffee topping evenly over batter. Bake until topping is golden brown and toothpick inserted into center of cake comes out clean, about 35 minutes. Cool completely in baking dish. Cut into 16 squares. (Can be made 1 day ahead. Store in airtight container at room temperature.)
HEATH BAR TOFFEE COFFEE CAKE
This is a dangerous cake to have around, it's *so* delicious! for the members that live in Canada and cannot get heath bars use Hershey's Skor toffee pieces, sold in a 200 gram package. This cake has a sweet crunchy topping and is really easy to make. This cake is like no other, just make it and see! This cake can also be made in an 11 x 7-inch baking pan or a springform pan also.
Provided by Kittencalrecipezazz
Categories Breads
Time 50m
Yield 16 squares
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking pan.
- In a medium bowl using an electric mixer on low speed, beat together flour, brown sugar, white sugar, butter and salt until the mixture resembles coarse meal.
- Transfer 1/2 cup butter mixture to a bowl and mix in chopped Heath bars (or toffee bits (if using) mini chocolate chips and pecans; set aside.
- Stir in the baking soda into the remaining butter/sugar mixture (not the one that you set aside).
- Add in buttermilk, egg and vanilla; beat until JUST combined.
- Transfer to prepared baking dish.
- Sprinkle with reserved toffee topping evenly over batter.
- Bake for about 35 minutes, or until golden brown and the cake tests done.
- Cool completely in baking dish and cut into squares.
TOFFEE COFFEE CAKE
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 247 calories, Fat 10g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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
SNICKERS™ CANDY BAR DUMP CAKE
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
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
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.
CANDY CANE COFFEE CAKES
Enjoy this homemade delicious coffee cake garnished with almonds - perfect for gift giving.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 36
Number Of Ingredients 15
Steps:
- In large bowl, dissolve yeast in warm water. Add buttermilk, eggs, 2 1/2 cups of the flour, the butter, granulated sugar, baking powder and salt. Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. (Dough should remain soft and sticky.)
- Grease 3 cookie sheets with shortening or cooking spray. On lightly floured surface, knead dough about 5 minutes or until smooth and springy. Divide dough into 3 equal parts. Roll one part into 15x9-inch rectangle. Place rectangle on cookie sheet.
- Mix cranberries and cherries. Spread one-third of the cranberry mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. Fold strips over filling, overlapping and crossing in center. Carefully stretch dough until 22 inches long; curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover; let rise in warm place about 1 hour or until double in size. (Dough is ready if indentation remains when touched.)
- Heat oven to 375°F. Bake 1 coffee cake at time (refrigerate remaining coffee cakes while others bake). Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cakes. Decorate with almonds.
Nutrition Facts : Calories 160, Carbohydrate 30 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 13 g, TransFat 0 g
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