Archive for the ‘Candy Bar Cake’ Category

Heath Bar Cake

2 cups brown sugar, firmly packed
2 cups flour
1/2 cup butter or margarine
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Heath? Bars, broken into small pieces

Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and Heath? Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x 9-inch cake pan.

Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350 degrees F for 35 minutes.

Peppermint Cheesecake

1 cup chocolate wafer crumbs
3 tablespoons margarine, melted
1 envelope unflavored gelatine
1/4 cup cold water
16 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 cup milk
1/4 cup crushed peppermint candy
1 cup whipping cream, whipped
2 (1.45 ounce) milk chocolate candy bars, finely chopped

Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool.

Soften gelatine in water; stir over low heat until dissolved.

Combine cream cheese and sugar, mixing at medium speed of electric mixer until well blended. Gradually add gelatine, milk and peppermint candy, mixing until blended. Chill until thickened but not set.

Fold in whipped cream and chocolate; pour over crust. Chill until firm. Garnish with additional whipping cream, whipped, combined with crushed peppermint candy, if desired.

Butterfinger Cake

2 angel food cakes
4 egg yolks
3/4 cup (1 1/2 sticks) butter
2 cups confectioners? sugar
1 (16 ounce) container Cool Whip?
7 Butterfinger candy bars, frozen and crushed

Mix together eggs, sugar, butter and Cool Whip?. Crumble up 1 cake and combine with 1/2 of the Cool Whip? mixture in a 13 x 9-inch pan. Sprinkle 1/2 of crushed candy bars on top. Repeat process with remaining ingredients, layering on top of first. Chill for at least 3 hours then serve.

Snickers Bar Cheesecake

1 (9 ounce) package chocolate wafer cookies
4 tablespoons butter, melted
24 ounces cream cheese, softened, each
    8-ounce block cut into sixths
1 cup granulated sugar
4 eggs
1 tablespoon vanilla extract
2 cups heavy cream, divided
1 1/2 pounds Snack-size Snickers bars

Preheat oven to 325 degrees F. In a food processor, grind cookies into fine crumbs. Add butter and process until well blended. Press into bottom and about 1 inch up sides of a 9- or 10-inch springform pan.

In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until smooth, 1 to 2 minutes. Beat in eggs, one at a time. Beat in vanilla extract and 1 cup of the cream; beat 3 to 4 minutes. Fold in 1 1/2 cups cut-up Snickers pieces. Turn into a crumb-lined pan. Bake 1 hour and 15 to 25 minutes, or until cheesecake is almost set but center still jiggles slightly. Let cool to room temperature.

Sprinkle remaining candy pieces over top of cheesecake. Refrigerate at least 4 to 5 hours before serving.

Run a knife around edge of pan to loosen cake and remove springform side of pan. Just before serving, drizzle fudge topping over cake. Whip remaining 1 cup of cream until stiff and spoon a dollop over each slice.

Heath? Bar Cake

2 cups brown sugar
2 cups all-purpose flour
1/2 cup butter or margarine
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup milk
1 teaspoon vanilla extract
1/2 cup chopped nuts
6 Heath? Bars, broken in small pieces

Blend brown sugar, flour and butter. Set aside 1 cup of mixture to be mixed later with nuts and Heath? Bars. Add baking soda, salt, egg, milk and vanilla extract and beat. Pour into a greased 13 x 9-inch cake pan. Combine 1 cup mixture that was set aside, nuts and Heath Bars. Sprinkle over cake. Bake at 350 degrees F for 35 minutes.