Giant Caramel Candy Bar Cake |
It’s time for another fun blog post, and this one is going to blow your mind! I know because I did it myself! Technically this isn’t a blog post, but I’m calling it one because I don’t want to bore you. The truth is, I’m not really sure what to call this, but I think I’ll call it a blog post for now. I was sitting here eating breakfast and I thought to myself, “hey, why don’t I make a cake out of candy bars?” and when I say “cake”, I mean a giant caramel candy bar cake. Why not? It’s pretty good, if I do say so myself.
Cake decorating is not my strong point, and my husband is starting to wonder just how much store he should be keeping in the kitchen. So, I’ve been searching Pinterest for inspiration to find some sweet recipes to try with him, since he’s not the biggest fan of making cakes.
Giant Caramel Candy Bar Cake. It’s an ideal for use as a tasting party or to serve at a large gathering, and it’s great for a child’s birthday party as well. The chocolate frosting is made with a concentrate in vanilla and water, and it’s very potent. When you make it, you want to use half the amount of water as there’s no need to dilute the frosting. This recipe makes enough chocolate frosting to cover a cake, or you can use it on a cupcake as well.
Recipe for 10 serves of Cake with a Giant Caramel Candy Bar
Giant Caramel Candy Bar Cake
for ten people
- 3 cups
flour (all-purpose) (375 g)
- ¾ cup
sugar granules (150 g)
- 1 Tablespoon
- 2 cups
4 sticks unsalted unsalted unsalted unsalted unsalted unsalted unsalted unsalted unsalted unsalted uns (460 g)
- ¾ cup
brown sugar (light) (165 g)
- ¾ cup
corn syrup (light) (165 g)
- ¾ cup
1 1/2 sticks unsalted butter (170 g)
- ¾ cup
a lot of cream (180 mL)
- 1 teaspoon of salt
- 1 cup
melting milk chocolate chips (175 g)
- 2 cups
chocolate chips in milk (350 g)
- 3 teaspoons of oil
oil made from coconut
- 12412-in (3011-cm) baking pan
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 12412-in (3011-cm) baking pan with parchment paper and grease it.
- To make the shortbread, whisk together the flour, granulated sugar, and salt in a large mixing basin. Toss in the butter. Work it into the flour with your hands until a dough forms. Spread evenly in the bread pan that has been prepared. Wrap foil around the dish.
- Remove the foil after 45 minutes and bake for another 45-60 minutes, or until light golden brown. Allow to cool fully before serving.
- To make the caramel filling, mix the brown sugar, corn syrup, butter, cream, and salt in a medium, heavy-bottomed pot. Bring the caramel to a boil over medium-high heat and simmer for 5 minutes. 5. Reduce the heat to low and simmer for another 10 minutes, or until the color is somewhat darker golden. Turn off the heat in the saucepan.
- Over the shortbread biscuit, pour the caramel. Allow it chill for 2 hours or until firm in the refrigerator.
- Line a baking sheet with parchment paper once the cookie has chilled.
- To make the chocolate ridges, first melt the chocolate. 13 of the melted chocolate should be poured onto the prepared baking sheet and spread into a 135-inch (3312-centimeter) rectangle.
- Remove the parchment paper from the cookie and lift it out of the pan. On top of the chocolate rectangle, place the biscuit. On top of the caramel, pour the remaining melted chocolate. To make rough ridges, spread the chocolate to the edges in a zig-zag manner. Refrigerate for 20 minutes, or until the chocolate has hardened.
- Make the chocolate glaze while the cookie is chilling: In a medium microwave-safe dish, combine the chocolate chips and coconut oil. Microwave for 30 seconds at a time, stirring after each interval, until smooth. Allow 15 minutes for cooling.
- Take the cookie out of the fridge and place it on a plate. On a baking sheet or a piece of parchment paper, invert two jars or glasses. Pour the chocolate glaze over the cookie bar and place it in the jars. To cover the sides of the biscuit, gently press the chocolate over the edges with a spatula, being careful not to flatten the corners. Return the chocolate to the refrigerator to cool for at least 1 hour, or until it has firm. Keep it refrigerated until you’re ready to eat it.
- With a sharp knife, cut into 34-inch (2-cm) thick slices.
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I found a recipe for a giant caramel candy bar cake that makes a regular size cake look like a tiny toy. This was my first time ever making a cake of any kind, and the most challenging part was getting the caramel to stick to the cake. After some trial-and-error, though, I finally got a cake that looked like it was made out of chocolate and candy. The most interesting part of this project was learning how to cut through a cake without breaking it.. Read more about twix frosting and let us know what you think.
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