Snickers Poke Cake

By vealam

Ingredients

• 1 box chocolate cake mix (for 9x13” pan), plus ingredients to make the cake
• 1 (approximately 12.25 oz jar) jar caramel ice cream topping
• 1 cup finely chopped peanuts
• 1 1/2 cups milk chocolate chips
• 2 teaspoons vegetable oil
• 1 (7 ounce) jar marshmallow cream/fluff
• 1 (8 ounce) container Cool Whip
• Mini or Fun Size Snickers, for garnish
• Chocolate sauce, for garnish

Details

Servings 12
Adapted from crazyforcrust.com

Preparation

Step 1

Make the cake according to box instructions for a 9x13” pan size cake. Bake until a toothpick tests done. While the cake cools slightly, pour the caramel into a small bowl or measuring cup and heat for 30 seconds. Stir in peanuts.

Using the back of a wooden spoon, poke several holes in the cake, at least 20-30 holes, all over. Pour the caramel/nut mixture evenly over the cake. Let the cake cool completely before continuing.

Melt chocolate chips and vegetable oil in a large, microwave safe bowl on high in 30 second increments, stirring between each, until melted and smooth. The oil is to help the chocolate chips melt without seizing. You can also use shortening.

Once the chocolate chips are melted, stir in the marshmallow fluff. It’s very sticky and thick!

Add the Cool whip to the chocolate mixture and stir with a wooden spoon until combined. Mixture will be hard to mix - but it’ll get there eventually - and may be a little lumpy. Spread the Cool Whip mixture over the cooled cake. Chill for several hours before serving so the flavors can meld together.

Top with sliced Snickers and chocolate  sauce for garnish. Store in refrigerator for up to 4 days.