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Snickers Poke Cake
While candy bars are enjoyable all on their own, they’re twice as yummy when baked into a decadent treat. If you’d prefer to substitute your favorite candy bar, feel free to do so!
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Cook Time: 45 minutes
- Total Time: 4 hours 5 minutes
- Yield: Serves 16 1x
- Category: Bakery
Ingredients
Scale
- 1 (15.25-ounce) box devil’s food cake mix
- Vegetable oil as needed for the cake mix
- Eggs as needed for the cake mix
- 1 (14-ounce) can sweetened condensed milk
- 1 (12.2-ounce) jar caramel sauce, plus extra for drizzling
- 1/2 cup bittersweet chocolate chips
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 3 (1.86-ounce) Snickers candy bars, chopped
- 1 cup chopped roasted peanuts
- Chocolate sauce for drizzling
Instructions
- Preheat the oven and make the devil’s food according to the package directions, using a 9 × 13-inch baking dish.
- While the cake is baking, in a medium bowl, stir the condensed milk and caramel topping until combined.
- Poke holes all over the hot cake using the handle of a wooden spoon or a thick wooden skewer. Pour the condensed milk mixture evenly over the cake. Let the cake cool completely in the pan, then sprinkle the chocolate chips over the cake.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cream, confectioners’ sugar, and vanilla on medium speed until medium peaks form. Fold in the chopped Spread over the cake. Sprinkle the top with the chopped peanuts. Drizzle caramel sauce and chocolate sauce over the cake. Refrigerate for 3 hours. Slice and serve.
