Indulge in a culinary journey with our tantalizing Peanut Caramel Candy Bar Cake, an extraordinary dessert that captivates the senses. This delectable treat combines the irresistible flavors of creamy caramel, crunchy peanuts, and moist chocolate cake into a symphony of taste. As you delve into the layers of this masterpiece, you'll encounter a rich chocolate ganache that envelops the entire cake, adding a touch of sophistication and decadence. Brace yourself for an explosion of textures and flavors that will leave you craving more. This recipe also includes variations for a delectable No-Bake Peanut Butter Pie and irresistible Peanut Butter Balls, ensuring that peanut butter enthusiasts have plenty of options to satisfy their cravings. Get ready to embark on a culinary adventure that will leave you and your loved ones in awe.
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CARAMEL PEANUT BARS
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!-Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients; stir in butter. Set aside 1 cup for topping. Press remaining mixture into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned. , In a heavy saucepan or microwave, melt caramels with cream, stirring often. Sprinkle chocolate chips and peanuts over the crust; top with caramel mixture. Sprinkle with reserved oat mixture. Bake for 15-20 minutes or until topping is golden brown. Cool completely on a wire rack. Cut into bars.
Nutrition Facts : Calories 197 calories, Fat 10g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT-CARAMEL-CANDY BAR CAKE
With little effort, you can make this decadent restaurant-style dessert at home!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In heavy 1 1/2-quart saucepan, heat butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 2 ungreased 9-inch round cake pans. Sprinkle evenly with peanuts.
- Make cake batter as directed on box. Carefully spoon batter into pans.
- Bake 36 to 41 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack, placing cakes peanut sides up. Cool completely, about 1 hour.
- Gently stir candy into frosting. Place 1 cake layer, peanut side up, on serving plate. Spread with half of the frosting mixture. Top with second layer, peanut side up. Spread top with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Nutrition Facts : Calories 650, Carbohydrate 78 g, Cholesterol 80 mg, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 60 g, TransFat 2 g
PEANUT-CARAMEL CANDY BAR CAKE
Number Of Ingredients 12
Steps:
- 1- Heat oven to 325°. Heat butter, whipping cream and brown sugar in heavy 1 1/2-quart saucepan over low heat, stirring occasionally, just until butter is melted. Pour into 2 ungreased round pans, 9 x 1 1/2 inches. Sprinkle evenly with peanuts.2- Make cake mix as directed on package, using water, oil and eggs. Carefully spoon batter over peanuts.3- Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack, placing cakes peanut side up. Cool completely, about 1 hour.4- Fold candy into frosting. Place 1 cake layer, peanut side up, on serving plate. Spread with half the frosting mixture. Top with second layer, peanut side up. Spread top of cake with remaining frosting mixture. Cover and refrigerate at least 2 hours but no longer than 24 hours. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Grease bottoms and sides of pans with shortening. Heat oven to 350°. Add 2 tablespoons all-purpose flour to dry cake mix. Increase water to 1 1/2 cups decrease oil to 1 tablespoon. Beat cake mix on low speed 30 seconds, then beat on medium speed 2 minutes. After baking, immediately turn pans upside down onto wire rack for 1 minute before removing pans1 Serving: Calories 685 (Calories from Fat 315) Fat 35g (Saturated 15g) Cholesterol 85mg Sodium 470mg Carbohydrate 87g (Dietary Fiber 2g) Protein 6g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 10% Iron 12%.Betty's Tip: Top off this decadent cake with a flourish of chocolate. Just melt 1/2 cup semisweet chocolate chips and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly. Drizzle the chocolate over the frosting.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PEANUT BUTTER CARAMEL BARS
When my husband and our three sons sit down to dinner, they ask, "What's for dessert?" I have a happy group of guys when I report that these rich bars are on the menu. They're chockfull of yummy ingredients. -Lee Ann Karnowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned. , Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts. , Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator.
Nutrition Facts :
PEANUT CARAMEL CAKE
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 (8-inch) round cake pans. Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs, and vanilla. Beat mixture until smooth then add the peanut butter. In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool.
- Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet.
- Melt almond bark or chocolate in a double boiler. Heat whipping cream in microwave for 45 seconds. Pour whipping cream and corn syrup into melted almond bark or chocolate until completely mixed.
CHOCOLATE COVERED PEANUT CANDY BAR
Steps:
- Combine all the ingredients for the centers, except for the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar and stir. Save the remaining 1/2 cup of powdered sugar for later. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat. When the temperature of the candy begins to drop, add the remaining 1/2 cup of powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take 1 to 2 minutes. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long-- you want the candy to still be warm and pliable when you shape it. Take one eighth of the mixture and roll it between your palms or on a countertop until it forms a roll with the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on waxed paper. You should have 8 rolls. Let the center rolls sit out for 1 to 2 hours to firm up. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint: a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto waxed paper, and repeat with the remaining ingredients. Place the bars into your refrigerator for 1 to 2 hours so that they firm up. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't over-cook the chips or the chocolate will burn and seize up on you. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using 2 forks, 1 in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto waxed paper and remove the 2 forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.
Tips:
- Use fresh ingredients for the best flavor.
- Make sure the butter and cream cheese are at room temperature before mixing.
- Do not overmix the batter, as this can result in a tough cake.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For a smooth frosting, use a hand mixer or stand mixer to beat the butter and cream cheese until light and fluffy.
- Add the powdered sugar gradually, beating until the frosting is thick and spreadable.
- If the frosting is too thick, add a little milk or cream.
- If the frosting is too thin, add more powdered sugar.
- To make the caramel sauce, use a heavy saucepan and stir constantly to prevent burning.
- Let the caramel sauce cool slightly before pouring it over the cake.
- For a fun and festive touch, top the cake with chopped peanuts, crushed pretzels, or your favorite candy bars.
Conclusion:
This Peanut Caramel Candy Bar Cake is a delicious and decadent dessert that is perfect for any occasion. It is made with a moist chocolate cake, creamy peanut butter frosting, and a rich caramel sauce. The cake is topped with chopped peanuts, crushed pretzels, and your favorite candy bars. This cake is sure to be a hit with everyone who tries it.
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