Candy Bar Icing Recipes

CHOCOLATE CANDY BAR CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
• In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

CANDY BAR CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.

CANDY BAR BUTTERCREAM FROSTING

Steps:

• Grind assorted chocolate bars in your food processor until they are small enough to fit through your icing tip and you have ½ cup of crushed chocolate bars.
• Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
• Whip the butter in your mixer until it's light and fluffy.
• Add in the cocoa, beating until combined.
• When the chocolate is cool, add it to the butter. Make sure it's cooled!!
• Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
• Now you can put in the icing sugar one cup at a time, beating until combined.
• Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.
• Beat in the chocolate bars until they are mixed through.
• Refrigerate the icing once it's on cupcakes or keep in a cool place until served that day.

VANILLA CUPCAKES WITH MILKY WAY™ FROSTING

Steps:

• Make and bake cupcakes as directed on cake mix box, using water, oil and eggs. Cool completely.
• In 1-quart saucepan, heat about 1 inch water to a simmer. Place larger-diameter heatproof glass bowl on top of saucepan. In bowl, place candy bars, butter and milk. Cook 10 to 12 minutes, stirring frequently, until candy bars are melted and mixture is smooth.
• Remove bowl from saucepan. Stir in vanilla. Add powdered sugar; beat with spoon until smooth. Cool 10 to 15 minutes.
• Place frosting in decorating bag with large round tip or resealable food-storage plastic bag with one bottom corner cut off. Squeeze bag to pipe frosting onto each cupcake; immediately top with 1 piece of candy bar.

HERSHEY'S BAR FROSTING

Steps:

• Melt Hershey bars.
• Fold some of the cool whip into the melted chocolate to cool the mixture.
• Mix the rest of the cool whip into the chocolate mixture. Whip with a whisk.
• Spread over cooled cake or pour into a graham cracker crust.

CANDY BAR ICING

Steps:

• 1. Have cream cheese @ room temperature, beat until smooth,then add granulated sugar,mix well.
• 2. Gradually add powdered sugar,mix well, then add Cool Whip, again, mix well.
• 3. Fold in Grated or Chopped Candy bar. Keep refrigerated until ready to frost cake. Refrigerate leftover cake.