SNICKERS™ CANDY BAR DUMP CAKE
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
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
LOW FAT SNICKERS DESSERT
Here's one for all you low-cal Zaar members....this was given to me by my girlfriend who is always trying to create low-fat recipes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Pour into a 13x9-inch pan.
- Freeze.
- Cut into 16 equal size piece.
SNICKERS™ ICE CREAM CAKE BARS
This frozen delight has layers of chocolate, caramel, peanuts and ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 20
Number Of Ingredients 9
Steps:
- Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
- In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes.
- Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour.
- Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm.
- When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.
Nutrition Facts : Calories 500, Carbohydrate 58 g, Cholesterol 85 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 45 g, TransFat 1/2 g
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