Recipe: Part 1: 14 Recipes Using Candy Bars

Hello,

I thought these recipes might come in handy today!

Betsy

Snickers Bar Cheesecake
Toffee Crunch Coffee Cake
Butterfinger Banana Cake
Butterfinger Dessert
S'mores
Snickers On A Cookie
Creamy Milky Way Bar Pudding
Chocolate Dessert Sauce
Florida Bay Snickers Cheesecake
Philly 3-Step Candy Bar Cheesecake
Millionaire's Shortbread
Celebration Ice Cream Cake
Milky Way Cake
Milky Way Icing


Author: weller
Date: 1998/07/17
Forums: rec.food.cooking
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Snickers Bar Cheesecake

1 pkg (9-oz) chocolate wafer cookies
4 tb Butter, melted
3 pkg (8-oz) cream cheese, softened
1 c Sugar
4 Eggs
1 tb Vanilla extract
2 c Heavy cream
1 1/2 lb Snack-size Snickers bars; each cut into sixths
Fudge Topping


Preheat oven to 325 degrees. 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 9-1/2-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 and 1 cup 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.

The recipe doesn't give directions for a fudge topping, but I'd think that any hot fudge ice cream topping would be excellent.


Toffee Crunch Coffee Cake
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Source: Unusual Old World and American Recipes from Nordic Ware

1/2 c Butter
1 tsp Soda
2 c Flour
1 Egg
1 c Brown sugar;packed
1 tsp Vanilla
4 Toffee candy bars;crush fine ( 3/4 oz. ea.)
1/2 c Sugar
1 c Buttermilk or sour milk
1/4 c Chopped pecans

Cut butter into flour and sugars until crumbly. Set aside 1/2 c. To remainder, add buttermilk, soda, egg and vanilla; beat well. Pour 1/3 batter into well greased and floured 9-cup Mini-Bundt pan. Combine reserved mixture, candy and nuts. Sprinkle over batter. Alternate remaining batter and candy nut mixture. Bake at 350 degrees for 35-45 min. To crush candy bars: place in freezer. When thoroughly chilled, place between 2 sheets of foil and roll with rolling pin. . Formatted for MM by Karen Adler FNGP13B


Author:Jody Gilbertson
Date: 1998/01/02
Forums: rec.food.baking
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Butterfinger Banana Cake

Add about 6 or 7 ounces chopped Butterfingers to enough banana cake batter for a large 2- layer cake. Bake as usual. Frost and fill the cake with a nice bittersweet ganache, then press another 6 or 7 ounces chopped Butterfinger bars onto the outside of the cake. Very rich and very tasty.


Author: Judi Mae Phelps
Date: 1997/12/19
Forums: rec.food.baking
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BUTTERFINGER DESSERT
From the MM database of Judi M. Phelps.

2 c Graham cracker crumbs
1 c Soda cracker crumbs
1/2 c Butter; melted
1 pkg Instant vanilla pudding
1 pkg Instant butterscotch pudding
2 c Milk
1 qt Vanilla ice cream
8 oz Cool Whip
4 Frozen Butterfingers

Combine cracker crumbs and butter. Press 2/3 into bottom of 9x13-inch pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate (DO NOT FREEZE) several hours.


Author: Melba's Jammin'
Date: 1998/03/19
Forums: rec.food.baking
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S'Mores

A campfire's glowing coals
Hershey milk chocolate candy bars
Regular marshmallows
Graham crackers

Have campfire ready. Stick a marshmallow on the end of an appropriate roasting stick or long-handled fork. Have ready squares (maybe they're rectangles) of the candy bars arranged on similarly sized graham cracker. Roast marshmallow until it's golden and puffy. Quickly slide it off the fork/tool onto the chocolate on the cracker. Top with same sized cracker, squish down a bit and enjoy the hot marshmallow melting the chocolate. After one, you'll want S'more. "-)


Author: Luv2Bake
Date: 1998/05/12
Forums: rec.food.baking
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Snickers On A Cookie
Recipe By: Harriet

1 package refrigerated chocolate-chip cookie dough -- or sugar cookie
2 snicker candy bars, full size -- sliced

Preheat oven to 350 degrees. Cover pizza pan with parchment paper or use 13" round baking stone. Shape dough into center of baking pan; flatten slightly with palm of hand. With lightly floured rolling pin, roll out dough to a 14 inch circle, about 1/4 inch thick. Bake 12-16 minutes or until light brown. Remove from oven. Place slices of Snickers Can Bars on top of cookie, return to oven for a few minutes to melt. When the candy is soft, remove from oven and spread the candy over the top of the cookie. Let cool slightly before loosening from pan. If you cool the cookie too much, return to oven for 1 minute. Decorate as desired before serving.

Alternately you can use sugar cookie dough.


Author: Kesch
Date: 1997/12/18
Forums: rec.food.baking
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Creamy Milky Way Bar Pudding
From: More Back of the Box Recipes
Preparation time: About 20 minutes
Chilling time: 30 minutes

2 Milky Way Bars (2.23 oz) Sliced
3/4 C Milk
2 Tb unsweetened cocoa
1 pkg (4 serving size) vanilla flavored instant pudding or pie filling
1 container sour cream

Stir Milky Way Bars, 1/4 cup milk and cocoa in medium saucepan over low heat until smooth.

Place mixture in medium bowl and chill 10 minutes or until cold. Stir in remaining milk and pudding mix. Blend with a wire whisk or rotary eater until smooth and slightly thickened. Blend in sour cream. Chill at least 30 minutes.

Makes about 4 servings.

Chocolate Dessert Sauce

4 Milky Way Bars slices
1/2 C water

Stir Milky Way Bars and water over low heat in small saucepan until smooth. Cool slightly and serve warm. Store any leftovers in the refrigerator, reheating the sauce when used again.

Makes About 1 1/2 cups.


Author: Paula Elberhoumi
Date: 1996/07/31
Forums: rec.food.chocolate
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Florida Bay Snickers Cheesecake

1 9" Unbaked pie shell
1 1/2 lb Cream cheese; cubed
1 1/4 c Sugar
1 tsp Vanilla
3 Eggs; divided
6 Snickers bars; regular size
2 oz Caramels
1 tb Whipping cream
2 oz Semisweet chocolate morsels
3 tb Whipping cream
Peanuts; chopped for garnish

Using a 9" pie shell, remove fluted rim (reserve for another use) and place pie shell in bottom of 9" springform pan. Bake in 350~F oven until golden brown. Allow pan to cool, grease sides of pan; set aside. In a mixing bowl, place cream cheese, sugar, vanilla, and 1 egg. With flat beater, mix until smooth. Scrape down sides of bowl with spatula and add 2 eggs. Mix until smooth and completely blended. Cut each Snickers candy bars length-wise once, then cut crosswise into 14 to 16 pieces. Fold Snickers chunks into cream cheese batter with rubber spatula. Pour batter into prepared crust in spring-form pan. Bake in 275~F oven for 2 hours. cool completely in refrigerator. Remove from springform pan and place on service plate. Melt caramels with 1 Tb whipping cream in microwave oven. Remove from microwave and blend completely with whisk. Spread caramel on top of cheesecake to within 1" of edge. Melt semisweet chocolate morsels with 3 Tb of whipping cream in microwave oven for 30 seconds on high setting. Remove from microwave, blend completely with whisk. Spread on top of cheesecake over caramel to 1/2" of edge. Sprinkle top of cheesecake with chopped peanuts.


Author: Paula Elberhoumi
Date: 1996/07/31
Forums: rec.food.chocolate
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Philly 3-Step Candy Bar Cheesecake

16 oz Philly cream cheese/low-fat
Neufchatel cheese;softened
1/2 c Sugar
1/2 tsp Vanilla
2 Eggs
6 oz Graham cracker ready crust
1 c Chocolate-covered candy bars
Chopped (3-4 candy bars)

Mix cream cheese, sugar, and vanilla with mixer until well blended. Add eggs, mix until blended. Pour into crust. Sprinkle with chopped candy bars. Bake at 350 degrees for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.


Author: Christina Callihan
Date: 1997/03/28
Forums: rec.food.recipes
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MILLIONAIRE'S SHORTBREAD
Submitted by Jean Hughes of York, Pennsylvania
From T.K. Wood's
The Great American Chocolate Contest Cookbook

Yield: 30 servings Preparation Time: 15 minutes
Baking Time: 1 hour Bakeware Required: 9x9 inch baking pan, well greased

Shortbread:
1 cup unsalted butter
3/4 cup granulated sugar
2 cups all-purpose flour
1 cup cornstarch

Filling:
1/2 cup unsalted butter
1 tablespoon firmly packed light brown sugar
7 ounces (half of a 14-ounce can) sweetened condensed milk

Topping:
3 to 4 (1.6-ounce) premium chocolate candy bars (such asCadbury's Milk Chocolate or Hershey's Symphony) or 1 to 2 (5-ounce) bars (Please fell free to use more candy bars if you really need to feel rich.)

*To make the shortbread*

Preheat the oven to 350 degrees. In a large bowl, cream the butter and sugar together. Add the flour and cornstarch to the mixture and knead for a few minutes by hand. Spread the batter in the prepared pan and press down firmly with a spatula or the palm of your hand. Bake for 1 hour, or until the shortbread is a golden brown. Let the shortbread cool in the pan on a wire rack while you make the filling.

*To make the filling*

In a medium saucepan, heat the butter, brown sugar and sweetened condensed milk over low heat until the butter is melted and the mixture is bubbling. Simmer for 5 minutes, stirring constantly, until the mixture turns golden brown in color. Remove from the heat and let cool slightly. Spread the filling over the cooled shortbread.

*To make the topping*

Melt the chocolate bars in a microwave on high for 20 seconds. Stir, and heat for additional 10-second increments until fully melted. Spread the melted chocolate over the cooled filling. Let the assembled shortbread cool in the pan for 20 minutes. Cut into 2-inch bars and serve during a tax audit or any other special occasion.

Recipe Notes: To add even more chocolate flair to this short- bread bar, add 1 cup semisweet mini morsels to the batter before baking.


Author: Catherine Guy
Date: 1997/01/31
Forums: rec.food.recipes
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I have been making this cake for my youngest son's birthday for about 8 years in a row - he's 12. No other cake will do. It is easy and the leftovers will keep in the fridge for several days.

Celebration Ice Cream Cake

8 squares semi-sweet chocolate (baker's)
3/4 cup whipping cream
2 tablespoons corn syrup
3 types of ice cream, one litre of each kind *Plain ice creams are
better, chocolate, strawberry, and vanilla or French vanilla are good
9 candy bars, use a mixture of crispy, caramel, chocolate and peanut
butter candy bars
1 package of plain chocolate wafer cookies


In the top of a double boiler, over hot not boiling water, melt together chocolate, cream, and corn syrup, whisking until smooth; let cool.

Let ice cream soften at room temperature for 30 minutes.

Meanwhile, cover a 10 inch cardboard circle with waxed paper; place in bottom of an 11 inch spring form pan. Chop the chocolate bars and cookies.

Spread one litre of ice cream in the bottom of the spring form pan; sprinkle with one-half of the chocolate bars and cookies. Drizzle with * cup of the sauce. Repeat with the second layer of ice cream and the rest of the chocolate bars and cookies.

Spread the third type of ice cream on top; drizzle with remaining sauce. Freeze at least 3 hours.(Cake can be removed from pan, wrapped well and frozen for up to 1 month.) Let soften in fridge for 30 minutes before serving.

Good chocolate bars to use: Crispy Crunch, Kit kat, Aero, Skor, Wonderbar


Author: Sally Heartmade
Date: 1997/06/16
Forums: rec.food.chocolate
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Milky Way Cake

2 1/2 c All purpose flour
1/2 tsp Baking soda
1 pinch Salt
1 c Butter
2 c Sugar
2 tsp Vanilla
6 Milky Way bars; 2.15 oz. each
6 Eggs
1 c Buttermilk
Milky Way Icing (recipe below)

Heat oven to 300~F. Line bottom of one 10" tube pan or two 8" square brownie pans with baking parchment or waxed paper. Lightly grease sides of pans (Unless using non stick pans). Set aside. Sift flour with soda and salt; set aside. Put half the butter in large mixer bowl. Beat until light. Add sugar and beat until mixture holds together. (There's to much sugar for this to really cream, but the smoother it is, the better). Beat in the vanilla. Turn off mixer. Combine the remaining butter with the Milky Way bars in a heavy saucepan. Stir constantly over low heat until mixture is completely melted and smooth, a thick liquid. Turn off heat. Beat eggs into the butter sugar mixture one at a time, then beat a scant 1/2 of the flour mixture. With mixer on, add all of the melted butter, Milky Way blend as quickly as possible, and as close to the beaters as possible. When the candy is thoroughly blended in, add the remaining 1/2 of the flour, then the buttermilk. Turn batter into prepared pan and bake or 1 hour and 25 minutes; 55 minutes if using brownie pan, or until a tester comes out clean. Let cake cool in pan for 10 minutes, then turn it onto a rack. If using Milky Way Icing, frost cake only while icing and cake are warm. Makes one large tube cake or two 8" square cakes.

Milky Way Icing

4 tb Butter
2 Milky Way bars; 2.15 ozs. each
1 tb Vanilla extract
1 c Powdered sugar; sifted

Melt butter and candy together in a heavy saucepan. Stir constantly over low heat until mixture is fully melted and smooth. Beat in vanilla and sugar. Spread on warm cake while frosting is warm and pliable. Do top and sides.