ZERO CANDY BAR MINIATURE RECIPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Unwrap all the mini candy bars.
• Empty the 2 cake mixes into a large bowl, and stir eggs, vegetable oil, and water into the mixes. The batter will be stiff. Roll heaping tablespoons of dough into 1-inch balls. Push a mini candy bar into the cookie ball, and carefully cover the entire candy piece with dough. If any chocolate is visible, the cookie will leak. Place the filled cookies onto the prepared baking sheets.
• Bake in the preheated oven for 11 minutes. Cookies will not look brown on top. Cool for 5 minutes on the baking sheets before removing to finish cooling on racks.

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.