It’s almost time for Halloween, aka, it’s the time of year when gorging on candy is totally acceptable! While it may shock you since I dedicate my life to dessert, I am not as big into candy. The one candy I do love, however, is Snickers. The mix of textures, caramel, salty peanuts, sweet chocolate… oh my, candy bar heaven! This Snickers Poke cake is a take on my favorite candy bar. It begins with a rich chocolate cake that is then lathered in homemade salted caramel and hot fudge that soaks in via holes poked through the cake. Then, the Snickers Poke Cake is smothered in freshly whipped cream, drizzled with more caramel and fudge, then topped with chopped fun size snickers bars.
This decadent and delicious Snickers Cake is made into a poke cake by poking several holes into the warm cake that will soak up the sauces. The following Snickers Poke Cake tastes like the candy bar, with chocolate and caramel sauces that set further into the crevices as they cool, giving you a thick middle layer reminiscent to biting into the coating of a real Snickers Bar.
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What’s Your State’s Favorite Candy?
I love Halloween for so many reasons, especially because it’s a carefree Holiday where Bea and Tilly get to be their favorite characters. As a food blogger, I also take interest in what made Halloween all about candy! Did you know that certain states have favorite candy? Check out this article, https://people.com/food/favorite-halloween-candy-2017-by-state/, to see what candy is your state’s favorite. Then let me know what your favorite candy is in the comment section below!
For More Halloween recipes, check out Halloween Candy Cheesecake & Oreo Bat Cookies!
A fun fact about Snickers, it apparently takes over 10 million Snickers Bars to fill the Grand Canyon! I wouldn’t mind diving into that pile! See more fun candy trivia here, https://www.candystore.com/blog/facts-trivia/halloween-candy-map-popular/. According to this site, Snickers is ranked the No. 3 favorite candy across the country. Missourians, for example, choose Milky Way as their first pick of candy, while New York favors Sour Patch Kids.
This Snickers Poke Cake will be a favorite of any state!!
Fun Facts About Snickers
I found so many fun facts about Snickers here, https://www.thedailymeal.com/cook/10-things-you-didnt-know-about-snickers/slide-6!
Snickers dates back to 1930, when Mars brought us this epic candy bar made up of chocolate, caramel, nougat, and peanuts. Snickers was named after one of Frank Mars’ favorite horses!
Between 1933-1935 Snickers was sold as two bars. Maybe this is how the idea for Twix came about?
One of my favorite opinions about Snickers, they have the BEST commercials!
When I set out to make this Snickers Poke Cake I wanted to do the candy bar justice while making this a cake you will be making all year round!
Snickers Poke Cake
To make a poke cake, poke holes all over the warm cake. Then pour on the hot fudge and spread. Next, pour over the caramel and spread. Or vice versa!
This Snickers Poke Cake is pretty amazing! Just take a look!
As you can see from the pictures above, the sauces will soak into the holes of the cake. Every bite gives you a drizzle of all that gooey goodness! Poke cakes are so flavorful, moist, and crowd pleasing!
To make the Snickers Poke Cake, opt for either jars of fudge and caramel or make your own! To make your own salted caramel, use the salted caramel from my, Bourbon Apple Crisp, but leave out the bourbon.
Note that homemade versions can be slightly thicker than jarred sauces. This is great for this Snickers Poke cake since they will give you a candy bar coating type layer in the middle.
Happy Halloween from my cute ghouls to yours! Tag your Snickers Poke Cake #ritzmom and @ritzymomblog for a chance to be featured on my Instagram feed or stories!
Snickers Poke Cake
Snickers Poke Cake is reminiscent of the best candy bar ever! Chocolate Cake soaked with caramel, hot fudge, then topped with whipped cream and more sauces and snickers bars.
- 1/2 cup unsalted butter softened
- 1 cup sugar
- 1.5 teaspoons vanilla extract
- 2 large eggs
- 1 cup cake flour
- 6 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 jar caramel sauce OR SEE HOMEMADE
- 1 jar chocolate saue OR SEE HOMEMADE
- 1.5 cups freshly whipped cream
- 1 tablespoon powdered sugar
- 10 fun size snickers chopped
Preheat Oven to 350 degrees. Grease a 9 inch pan.
1. With a hand or stand mixer, cream butter and sugar until fluffy.
2. Add eggs and vanilla and cream for another 2 minutes,
3. In a separate bowl, sift together your dry ingredients (cocoa, flour, salt, baking powder).
4. Add half of dry ingredients and mix on “stir” setting to incorporate.
5. Add milk and “stir” to incorporate.
6. Add last of flour mixture and finish folding with spatula.
7. Then pour batter into pan.
8. Bake approx. 35-40 minutes, until a toothpick inserted comes out clean.
9. While the cake is warm, use the handle of a long wooden spoon to poke holes all over the cake. I did about 30 holes.
10. Then pour 1/2- 3/4 cup of each sauce on top, spreading it over with the wooden spoon. *Reserve some for drizzling on top.
11. Then allow to cool completely.
12. Once cake is cool, top with freshly whipped cream or cool whip.
13. drizzle over remaining sauces and chopped snickers.
14. Keep cake refrigerated.
To make homemade whipped cream,
Use the whisk attachment of your mixer. On med-high speed whip up the cream with powdered sugar. Increase speed to high when soft peaks form. Beat until stiff peaks form. Keep refrigerated.
Homemade Chocolate Sauce
In a small saucepan, on med-low, melt:
2 tab butter
2/3 cup semi sweet chocolate
2 tab heavy cream.
Once melted, remove from heat.
Bourbon Salted Caramel
Smoky, Thick, Sweet, with a hint of salt, this bourbon salted caramel is perfect for topping ice cream, crisps, pies, cupcakes, or eating by the spoonful!
- 2 cups granulated sugar
- 12 tablespoons unsalted butter softened
- 1 cup heavy cream
- 1/8 cup bourbon
- 1 teaspoon salt flaky or coarse
In a large saucepan, over medium high heat, start melting your sugar. Do this by sprinkling sugar all over bottom of the pan.
Then whisk as it melts and clumps form. When it is completely melted and without clumps, set aside whisk and swirl the sugar until it becomes deep amber.
Then add butter all at once. It will sputter up, so whisk with a long handled whisk, and whisk until all butter is melted through.
Then drizzle in heavy cream while constantly whisking through the bubbles and foaming up. Whisk until all of the cream is incorporated, about 45 seconds.
Then remove from heat and add salt and bourbon.
Store in airtight container for up to 2 weeks in refrigerator.
Caramel thickens as it gets cooler. If you want thicker caramel, just cook it for a minute longer after adding heavy cream.
To make this salted caramel, just leave out the bourbon. Add a teaspoon of vanilla extract in place of bourbon, if desired.
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