scorched peanut bar chocolate-covered english toffee bars (coarsely crushed)
Serving Size: 1 (1032) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1867 g49 %
Total Fat 207.5 g319 %
Saturated Fat 126.5 g632 %
Cholesterol 913.4 mg
Sodium 3695 mg
Dietary Fiber 8 g32 %
Sugars 252.3 g1009 %
Protein 47.3 g
Combine cinnamon and ¼ cup of sugar, keep aside.
Combine remaining ingredients (except peanut bars and melted butter).
Blend at low speed until moistened, beat at a medium speed for 3 minutes.
Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
Spoon remaining batter into tin.
Top with remaining cinnamon and sugar mix and broken peanut bars.
Pour melted butter over the top.
Bake at 160°C for 40minutes.
Cool for 10min and remove from tin.
You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
The secret is in preparing the tin well before you start to avoid sticking.
Timing when you remove the cake is also important, but not critical.
If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.