Recipe Snickers and peanut butter caramel poke cake : Easy, Special and Delicious

Recipe Snickers and peanut butter caramel poke cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Snickers and peanut butter caramel poke cake. This Recipe Snickers and peanut butter caramel poke cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Snickers and peanut butter caramel poke cake was necessary 25m, cook 1h and serving 1h. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Snickers and peanut butter caramel poke cake

A match made in heaven, combining dark chocolate, peanut butter and snickers into one indulgent cake.

Snickers and peanut butter caramel poke cake


12 Ingredients












  • 180g block dark chocolate, chopped










  • 2/3 cup caster sugar










  • 200g butter, softened










  • 3 eggs, lightly beaten










  • 1 cup self-raising flour










  • 1/3 cup plain flour










  • 1/4 cup cocoa powder










  • 395g can sweetened condensed milk










  • 1/2 cup smooth peanut butter










  • 2/3 cup icing sugar mixture










  • 2 x 50g snickers bars, thinly sliced










  • Chocolate syrup, to serve









  • Select all ingredients










6 Method Steps






  • Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 20cm (base) square cake pan. Line pan with baking paper, extending paper 2cm above edges of pan.





  • Combine chocolate, sugar, 125g butter and 1/2 cup water in a small saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until chocolate melts and mixture is smooth. Cool for 15 minutes. Transfer to a large bowl. Whisk eggs into chocolate mixture. Fold in flours and cocoa powder until combined. Pour cake mixture into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 30 minutes to cool.


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  • While cake is still warm, push the end of a wooden spoon into the top of the cake to make deep holes, spacing them about 3cm apart and being careful not to push the whole way through the cake. Allow cake to cool completely.





  • Combine condensed milk and peanut butter in a saucepan over medium-low heat. Cook, stirring constantly, for 5 minutes or until mixture boils and thickens slightly. Cool for 5 minutes.





  • Place cake on a serving plate. Place half the warm peanut butter caramel sauce in a jug. Reserve remaining sauce. Carefully pour sauce into each hole in the cake. Cover cake. Refrigerate for 30 minutes.





  • Using an electric mixer, beat icing sugar and remaining butter until light and fluffy. Beat in remaining cooled sauce until combined. Refrigerate for 10 minutes or until frosting is thick. Spread frosting over cake. Top with sliced snickers bars and drizzle with chocolate syrup. Serve.



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