I know that most blogs have a punchy introduction that serves a helping of wit or some deep personal confession along with the recipe. But I feel like I have little to say other than that these are delicious and the perfect treat for the pandemic blues.
That said, they are also a mega-dose of sugar, so perhaps keep them away from small children stuck in isolation.
BIRTHDAY CAKE SNICKERS:
Time: 20 minutes, plus 1 hour for setting
2 cups (480g) white chocolate chips, divided
2 tbsp coconut oil, divided
½ cup (128g) almond butter
2 cups (192g) marshmallow fluff
1 cup yellow cake mix
½ cup (60g) powdered sugar
3 tbsp whole milk
3/4 cups (84g) raw almonds
11 oz (312g) soft caramel candy
3 tbsp heavy cream
½ tsp vanilla extract
1.) Spray the bottom and sides of an 7 x 11 inch pan with cooking spray and line with parchment paper that hangs over the edge of the pan by an inch on two sides.
2.) Add half of the white chocolate chips and 1 tbsp of coconut oil to a glass bowl. Place the bowl over a simmering pot of water, making sure that no water gets into the chocolate mixture -- it will cause it to seize. Stir the chocolate until it has melted completely, about 5 minutes.
3.) Pour the melted chocolate into the pan and use an offset spatula to spread it evenly in a thin layer all over the bottom. It's okay if you have leftover chocolate -- I found the thinner the layer, the better. Place in the fridge to set.
4.) Meanwhile, in a large bowl mix together the marshmallow fluff, almond butter, powdered sugar, cake mix, and milk. Warning -- it will get veryyy sticky and you might have to use your hands! Slowly adding the dry ingredients in batches helps. Mix well until it starts to have a dough-like consistency.
5.) Take the pan from the freezer, and press the nougat filling over the chocolate, again aiming for an even layer.
6.) Sprinkle the almonds over the faux-nougat.
7.) Mix together the caramel, vanilla, and cream in a small covered pot over low heat. The caramels should melt in about 5-8 minutes. When this happens, spread the caramel over the fluff and return to the fridge.
8.) Last but not least, repeat step one. Melt the chocolate and coconut oil, and then layer it onto the caramel. Add sprinkles on top.
9.) Return to the fridge, and let the chocolate set for at least an hour, preferably a little longer.
10.) When ready to eat, take it out by pulling onto the parchment paper and cut into bars. Enjoy!