Chocolate Candy Bar Dessert Recipes

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.

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.

CHOCOLATE CANDY BAR ROUNDS

Steps:

• For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
• Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn't coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
• For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
• For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
• For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
• Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.

CREAMY CANDY BAR DESSERT

Steps:

• In a small bowl, combine the crumb and sugar; stir in butter. Press onto an ungreased 13-in. x 9-in. dish. In a small saucepan, heat the fudge topping over low heat until warmed; pour evenly over crust. Cool. , In a large bowl, beat the milk, pudding mix and whipped topping for 2-3 minutes or until stiff, scraping sides of bowl often. Stir in three-fourths of the candy bar pieces. Pour over crust. Sprinkle with remaining candy bar pieces. Cover and refrigerate for 2-3 hours or overnight. Refrigerate leftovers.

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.

HERSHEY'S® CHOCOLATE CANDY BAR COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
• Mix flour, salt, and baking soda together in a bowl.
• Combine butter, brown sugar, white sugar, and vanilla extract in a separate bowl. Beat in eggs 1 at a time. Mix sugar mixture gradually into flour mixture. Spread 1/2 the dough evenly into the prepared pan.
• Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
• Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
• Bake in the hot oven until golden brown, 10 to 15 minutes more. Let cool.

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.