Giant Candy Bar Cake

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 1 1/2 oz frozen pound cake

1 1/2 tbsp butter
20 giant marshmallows
1/4 cup smooth peanut butter
2 1/2 cups Rice Krispies cereal

2 cups thick caramel, like dulce
1 cup peanuts
10 oz dark chocolate, finely chopped
1/2 cup butter


  1. Grease and line a loaf tin with parchment paper coming up the sides
  2. Add pound cake to the base to fill
  3. Melt marshmallows and butter in the microwave for 3 minutes. Stirring together at 2 minutes. Add peanut butter and cereal. Press on top of cake
  4. Mix caramel with peanuts. Fill pan to the top. Let set in freezer for 3-4 hours.
  5. Meanwhile, make the chocolate coating. Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
  6. Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 10 minutes.
  7. Enjoy!