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Crispy Peanut Butter Candy Delight

By: BETILDA  
"Really delicious. Fools your palate and seems like marshmallow instead of angel food cake."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (4)

Rate/Review | 299 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Ready In:
1 Hr

Servings  (Help)

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Original Recipe Yield 1 - 9x13 pan
 

Ingredients

  • 1/4 cup butter
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 4 egg yolks
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1 (9 inch) angel food cake
  • 6 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy bar
  • 1/2 cup pecan halves

Directions

  1. In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
  2. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 550 | Total Fat: 23.1g | Cholesterol: 98mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2003 by MELANIE BENSON 
I did not use the nuts but this is one of my favorite desserts. MORE
The reviewer gave this recipe 0 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by NURSEMARY 
Uncooked egg yolks in this recipe? MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 28, 2005 by Veronica 
It's an acquired taste. Might have been better had I not chosen Butterfinger as my peanut... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2005 by thayereldajjani 
Super easy and delicious. It was almost too sweet. MORE

 
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