Absolutely Almond Candy Bars Recipe

Absolutely Almond Pound Cake topped with Creamy Caramel Sauce and coated in chocolate make delightful mini "candy bars"
  • Ready in: 1 hour
  • Prep time: 25 minutes
  • Chill/Cook time: 35 minutes
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ingredients

directions

  1. Preheat oven to 325°F. Prepare Absolutely Almond Pound Cake as directed on package, with melted butter and water. If using Silicone Bar Pan* (recommended), spray wells of pan with no-stick cooking spray and divide cake batter among the wells of the pan. Bake 25 minutes or until toothpick inserted in center comes out clean; remove from oven and allow to cool completely.
  2. Remove cooled mini cakes from pan. Spread top of each cake with a generous layer of Creamy Caramel Sauce. Place cakes on a rack above a sheet of wax or parchment paper.
  3. Melt chocolate almond bark coating as directed on package. Pour melted coating over each cake, covering top and sides. (Use a knife or frosting spatula to cover any spots missed when pouring). Allow chocolate coating to set.
Makes 16 servings.

Note:
Creamy Caramel Sauce can be warmed slightly in the microwave to make it more spreadable. Place candy-coated cakes in refrigerator for a few minutes if desired to set the coating more quickly. If cakes are "domed," you may wish to level them with a serrated knife so the caramel sauce doesn't run down the sides of the cake. *If not using a Silicone Bar Pan, bake pound cake in a greased, 9x5 loaf pan 55-60 minutes. Allow to cool completely. Cut cake into roughly 1x2-inch bar shapes, or perform steps 2 and 3 with the entire cake and cut into slices to serve.

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