Candy Bars

Here’s a recipe from The Cake Mix Doctor (which I think is one of those books no wanna-be baker should be without) that I like to use. I love the versatility–use any sort of candy you have about the house! (Er, obviously, use only candy that’s actually still good to eat, and not a bar you might find under the couch.)

1 package plain yellow cake mix
1/2 cup packed light brown sugar
8 tablespoons of butter, melted (I use salted)
2 large eggs
1 cup chopped candy bar pieces, such as Snicker’s, Butterfinger, etc.

Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 13×9 inch baking pan.

Place the cake mix, brown sugar, melted butter, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Blend again on low speed for 1 minute. Fold in the candy bar pieces until well distributed. Pour the batter into the an, smoothing it out with the rubber spatula so that it reaches all sides. Place the pan in the oven.

Bake the cake until it is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Remove the pan from the oven and place it on a wire rack to cool completely, about 1 hour.

Cut the cake into 24 bars. Remove the bars from the pan with a metal spatula and serve. Store bars, covered in plastic wrap, at room temperature for up to 1 week. Or, freeze them, wrapped in aluminum foil, for up to 6 months. Thaw the bars overnight on the counter before serving.