Snickercandybarcake Recipes

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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 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.

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

SNICKERS CANDY BARS



Snickers Candy Bars image

Make and share this Snickers Candy Bars recipe from Food.com.

Provided by Lorri in Wyoming

Categories     Bar Cookie

Time 30m

Yield 40 serving(s)

Number Of Ingredients 11

2 cups milk chocolate chips
1/2 cup butterscotch chips
3/4 cup creamy peanut butter
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1 teaspoon vanilla
1 1/2 cups salted peanuts, chopped
1 (14 ounce) package caramels
1/4 cup whipping cream

Steps:

  • Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
  • Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
  • Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
  • Pour over first layer that was chilling then place back in freezer.
  • Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer.
  • Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
  • Return to chill until set up.
  • Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
  • Too wonderful for words!

Nutrition Facts : Calories 237.1, Fat 12.4, SaturatedFat 4.6, Cholesterol 8.2, Sodium 143.6, Carbohydrate 28.8, Fiber 1.3, Sugar 22.1, Protein 4.6

SNICKERS CAKE {GOOEY CARAMEL CHOCOLATE CAKE} RECIPE



Snickers Cake {Gooey Caramel Chocolate Cake} Recipe image

This Snickers Cake is so gooey and full of chocolate and caramel. It has been a family favorite for years, and it's not hard to see why.

Provided by Camille Beckstrand

Categories     Dessert

Time 55m

Number Of Ingredients 11

1 German Chocolate Cake Mix (we used Betty Crocker)
3 eggs
1⅓ cups water
½ cup vegetable oil
14 ounces Kraft Caramels (1 bag, or any other caramel you like)
¼ cup milk
⅓ cup butter ((which is about 3/4 of a cube))
2 cups chocolate chips
1 cup chopped pecans
vanilla ice cream (optional topping)
hot fudge (optional topping)

Steps:

  • Mix together cake mix as directed on the box adding the eggs, water, and vegetable oil. Pour half of the batter into a greased 9x13 baking dish and bake at 350 degrees for 20 minutes.
  • While it bakes, unwrap all the caramels (don't have your husband help- he will eat half of them. I am totally speaking from experience). Put the caramels, milk, and butter in a sauce pan and melt over low heat, stirring constantly until caramel is melted and smooth.
  • Pour the caramel on the cake as soon as it is finished baking. Sprinkle the chocolate chips and pecans on top of the caramel. Spread the remaining half of the prepared cake mix batter on top. Bake for 20 more minutes at 350 degrees.
  • If desired, serve topped with ice cream and hot fudge.

Nutrition Facts : Calories 291 kcal, Carbohydrate 32 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 34 mg, Sodium 265 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving

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