1 pk Yellow cake mix; with -pudding 1/2 c Brown sugar 1 c Chunky peanut butter 1 c Water 1/4 c Oil 3 Eggs 1/2 c Semisweet chocolate chips 1/2 c Peanut butter chips 1/2 c Peanuts; chopped Recipe by: Sue Klapper Heat oven to 350. Grease and flour 9 x 13 pan. In large bowl, combine cake mix, brown sugar and peanut butter at low speed until crumbly. Reserve 1/2 cup peanut butter mixture; set aside. To remaining peanut butter mixture, add water, oil and eggs; blend at low speed until mostened. Beat 2 minutes at high speed. Stir 1/4 cup of the chocolate chips and 1/4 cup of the peanut butter chips into batter. Pour batter into greased and floured pan. In small bowl, combine reserved 1/2 cup peanut butter mixture, remaining chocolate chips and peanuts. Sprinkle over batter. Bake at 350 for 40 to 50 minutes or until toothpick inserted in center comes out clean. Immediately sprinkle with remaining peanut butter chips; gently press into top of cake. Exchanges: 3 starch, 4 fat. -----
Hey guys sorry for the late upload! I hope you guys enjoy and thank you to Chef Dominique Ansel for the recipe! It doesn’t look the same but I tried and it taste pretty good! Enjoy the video and my attempt!
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Caramel Crunch Cake from Scratch | Easy Caramel Crunch Cake Recipe | The Home Maker Baker
Let’s make caramel crunch cake from scratch at home! It might seem like a tedious task but I will be guiding you every step of the way on how to divide the steps and do some parts in advance. Once you divide things; this or any cake or even chore does not feel like a burden and ends up as an easy caramel crunch cake recipe to follow. It becomes so much more fun and not to forget quick!
But hey, if you don’t want to make everything at home, in the video I’ll show you things you can easily find at most grocery stores that can be easily used.
- Recipe for Vanilla Cake:
- Recipe for Caramel Crunch: 1 cup Sugar 2 tbsp Water To make praline Crunch, add 1/2 cup of Chopped Almonds & pecans in the end before spreading it out to dry
- Recipe for Caramel Sauce: 1 cup Sugar 1/4 cup Water 3/4 cup Heavy Cream 1 tsp Vanilla Pinch of Salt (optional)
- For Caramel Butter Cream: 1/2 to 3/4 of the Caramel Sauce + 1 batch of my Swiss Meringue ButterCream (
- For Drip: Chocolate Drip : 1/4 cup Cream + 1/4 cup Semi Sweet Chocolate Chips Butterscotch Drip: 1/4 cup Cream + 1/4 cup Butterscotch Chips
- Simple Syrup: 1/2 cup Water + 1/2 Sugar : Cooked on low heat till sugar dissolves & then cooled
Nutter butter crunch cake
If you like this recipe let me know in the comments I will be uploading more some homemade if you’d like me to try anything just leave it in the comments
A simple, no - bake recipe that will delight all of the peanut butter + chocolate fans this holiday season! These rich, decadent truffles are filled with a creamy, crunchy filling and coated in Ghirardelli Dark Chocolate. Make them as a gift to share, or keep them for yourself!