Sinful Snickers Cake Recipes

Steps:

• Prepare cake according to directions.
• Grease a 9 by 13 pan and pour in 1/2 batter .
• Bake at 350° for 20 minutes.
• Melt caramel with milk and margarine.
• Remove cake from oven and pour caramel mixture over top.
• Sprinkle with chips and nuts.
• Dot the top with remaining batter and bake 20 more minutes.

Steps:

• Prepare crust: Preheat oven to 375°F.
• Cover the bottom of a 10-inch spring-form pan tightly with aluminum foil.
• Using a food processor, finely crush all the Oreo cookies.
• Add melted butter, water and sugar to the cookie crumbs and continue using processor until the mixture is well blended.
• Turn this cookie mixture out into the spring-form pan and using your fingers, gently work the cookie mixture until the bottom of the pan is covered with about one inch up on the sides.
• Bake for only 6 or 7 minutes, no longer or the crust will be too hard.
• It is okay if the crust rises a little during the baking-- if this occurs, use the flat bottom of a glass to gently press down and set aside to cool.
• Prepare filling: Using a large bowl and an electric mixer, beat the cream cheese until it is light and fluffy.
• When cream cheese is fluffy, add in one egg and mix well.
• Add second egg and mix well.
• Add in sour cream and sugar.
• Remove electric mixture to gently fold in the Nestle' chocolate chips and chopped Snickers candy bars.
• Pour batter onto the crust and spread the mixture out from the middle to all the sides to help it bake evenly.
• Cover a cookie sheet with aluminum foil and place spring-form pan in middle and bake at 375F for about 45 minutes, or until top is light brown.
• It's ok if the middle of the cheesecake is sunk in a little.
• Transfer the cheese cake to a rack and cool while still in the spring-form pan.
• Lay a piece of plastic wrap directly on top of the cheesecake and refrigerate (still in spring-form pan) for at least four hours or more- overnight is best.
• Prepare glaze: Melt chocolate chips, butter and only 1/3 of the heavy whipping cream in a double boiler over medium heat until just at the melting stage.
• Remove from heat and stir mixture until smooth.
• (You can use a microwave for this part but ensure the bowl is microwave safe).
• While still warm, stir in remaining heavy whipping cream and mix until well blended.
• Using a sharp paring knife, run is around the edges of the spring-form pan to gently separate the cheesecake from the pan sides.
• Release the spring-form and remove from the cheesecake.
• Place cheesecake on serving dish and pour the chocolate glaze into the shallow crater.
• Sprinkle crushed peanuts or extra Snickers shavings on top.
• Refrigerate to allow the glaze to set.

Steps:

• Mix butter and water into pound cake mix as directed.
• Pour into a greased 5" x 9" pan and bake in the center of a 350° oven for 40 minutes.
• Remove and let cool completely.
• While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
• Once the cake is cool, frost completely with the caramel icing.
• Scatter peanuts and chocolate chips on top.
• Drizzle the remaining 1/4 C caramel sauce over entire cake.
• Serve and enjoy!

Steps:

• Preheat oven to 350°F.
• Set aside 1/2 cup each of chocolate chips and walnuts.
• Make cake mix according to directions.
• Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3)pan and bake at 350°F for 20 minutes.
• In a saucepan over medium low heat melt caramels, margarine, and milk.
• Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts.
• Pour remaining batter over this and sprinkle top with 1/2 cup walnuts.
• Bake again at 350°F for 20-30 minutes.
• Remove from heat; cool completely and frost with milk chocolate frosting.
• Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.