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4.80
from
5
ratings
Candy Bar Cake
Sticking your leftover candy into a cake means you can enjoy eating it bit-by-bit.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Additional Time
2
hours
hrs
Total Time
2
hours
hrs
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
cake mix, candy, candy bar cake, leftover candy, sweetened condensed milk
Servings:
20
servings
Author:
Beth
Ingredients
1
box
German Chocolate Cake Mix
15.25 oz
7
oz
sweetened condensed milk
4
oz
caramel topping
10
mini twix bars
10
mini milkyway bars
10
mini three musketeers bars
1
container
cool whip
8 oz
1
package
softened cream cheese
8 oz
Chocolate drizzle
to top
Instructions
Preheat the oven according to the temperature on the back on the package.
Prepare the cake mix as directed on the back of the package, making sure to grease the 9x13 inch pan.
While the cake is baking, mix together the sweetened condensed milk and caramel topping. Set aside.
Also chop the mini candy bars into small pieces. Set aside.
Remove the cake from the oven once it’s done baking. While the cake is still hot, poke holes all over the cake with a straw.
Pour the condensed milk/caramel mixture on top of the cake.
Sprinkle half of the chopped candy bars on top, slightly pressing them into the cake with your fingers or straw. Cover and refrigerate for 2-3 hours.
After it’s chilled, mix the cool whip and cream cheese together and spread the mixture evenly over the cake.
Top the cake with the rest of the chopped candy bars.
Keep refrigerated. Drizzle with chocolate sauce before serving if desired.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
46
g
|
Protein:
4
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
20
mg
|
Sodium:
298
mg
|
Potassium:
172
mg
|
Fiber:
1
g
|
Sugar:
31
g
|
Vitamin A:
232
IU
|
Vitamin C:
1
mg
|
Calcium:
116
mg
|
Iron:
1
mg