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Candy Bar Sheet Cake

Candy Bar Sheet Cake
Mariah Tauger / Los Angeles Times

For some grown-ups, conventional candy bars can be too sweet and concentrated in sugar on their own. But chopped and sprinkled over unsweetened whipped cream, they make an idea topping for a simple white sheet cake. Read more

1 hour and 20 minutes, plus 1 hour chilling. Serves 12 to 16.

For the butterscotch sauce and frosting:

  • 1 cup packed light brown sugar
  • ½ cup whole milk
  • 4 tablespoons unsalted butter
  • ¼ teaspoon fine sea salt
  • ⅔ cup sweetened condensed milk
  • 1 tablespoon pure vanilla extract
  • 1 cup chilled heavy cream
  • 2 Butterfinger or Heath candy bars (2.1 ounces each), roughly chopped
The cooled cake can be wrapped in plastic wrap and kept at room temperature for up to 2 days. The butterscotch sauce can be refrigerated for up to 5 days. Return the sauce to room temperature before stirring again and using. The completely assembled cake can be refrigerated for up to 1 day.
Note: This is a fridge cake, so keep it cool until you’re ready to serve it or else the whipped cream might melt all over the place. And with most cakes like this, the longer it sits to meld flavors, the better it gets.


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