ZERO BAR CANDY RECIPES

Steps:

• Preheat oven to 350 degrees. Spray (2) 9 inch round cake pans with baking spray with flour.
• In a medium bowl lightly combine 4 tablespoons milk, 4 tablespoons buttermilk, eggs, and the almond extract.
• In a large mixing bowl, combine the dry ingredients. Using an electric mixer, mix on low speed for 30 seconds to blend. Add the softened butter, peanut butter, remaining milk and buttermilk. Mix on low speed until all ingredients are the same texture and combined. Increase the speed to medium-high and beat for 1 1/2 minutes to develop the cake's structure. Scrape down the sides of the bowl.
• Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure.
• Divide the batter between the two prepared pans. Bake for 30 to 35 minutes or until a toothpick comes out with dry crumbs on it. Remove from oven and let cake cool completely
• For Caramel Layer: In a heavy saucepan over medium heat, bring butter, brown sugar, corn syrup and condensed milk to a boil, while stirring. Carefully stir in whipping cream. Keep stirring until the caramel reaches soft ball stage, then take off heat. Add in vanilla and salt; stir to combine. Pour caramel into a bowl to cool.
• For Frosting: Bring sugar, milk and butter to a boil in a medium saucepan while stirring constantly. Remove from the heat and add chopped chocolate. Using a whisk or electric mixer, beat until creamy and cooled. Let stand for about 5 minutes or so until frosting is spreadable.
• To assemble: Cut top of one cake layer to make an even layer and place on plate cut side down. Spread the caramel on top of cake layer. Place second layer on top and lightly press down. When frosting is spreadable, frosting cake.
• Optional: Take a zero candy bar and cut into small pieces and place around the top of the cake for garnish.

Steps:

• "Line a 7x11-inch pan with foil, letting excess hang over sides. Generously butter bottom and sides of foil and set aside. In the bowl of a mixer fitted with a whisk attachment, beat egg whites and cream of tartar on high speed until stiff peaks form. In a saucepan over medium heat, heat sugar, light corn syrup, water, and salt, stirring constantly until mixture reaches the soft-boil stage (about 240°F). Remove from heat. With mixer beating stiff egg whites on medium-low, slowly pour in hot sugar mixture in a steady stream. Add vanilla and almond extracts and beat on high until mixture is thick and and cooled, about 10 minutes. Fold in chopped almonds. Spread nougat mixture in prepared pan and chill until cold firm, at least several hours. Place unwrapped caramels in a microwave safe (preferably glass) bowl and heat in the microwave, stopping every 30 seconds to stir until smooth. Spread over nougat and place back in the refrigerator until caramel is firm but not hard, about 30 minutes to an hour. Melt white candy coating according to package directions. Line a large baking sheet with wax paper. Remove pan of candy from the fridge, pull edges of foil out of pan, and peel away from sides of candy. Using a sharp knife, cut into bars. Dip each bar into melted candy, then place on lined baking sheet. Let bars set until firm."