I love my chocolate bars/candy bars, whatever you wish to call them. Here in the UK we have some pretty good ones, Mars Bar, Crunchies, Munchies the list goes on but some of my absolute favourite chocolate treats are American. Reese’s Peanut Butter cups are my favourite, I can never resist popping a pack into my shopping basket whenever I pass by them. Only one problem, they are so expensive and sometimes hard to get hold off.
Like all American candy, Hershey’s chocolate bars, flavoured M&M’s, Butterfingers and all the other yummy bars you can get, we can’t get them over here or if you do stumble across them they are ridiculously expensive. Imagine my shear joy when I saw bags of Candy Corns in my local sweet shop for 99p, and in a local supermarket packs of peanut butter cups and Hershey chocolate bars were on offer. That’s when this idea sprang to mind.
I’ve been wanting to made a cookie cake now for a long time. Each variation I come across look very inviting and yummy. I mean who wouldn’t want a giant cookie as a cake?
So what is a cookie cake? It’s thick, round, chewy on the outside, soft in the centre type cake. Basically a giant cookie get’s baked as a cake.
Enter my USA Candy Cookie Cake. You need to freeze your candy for a couple of hours before hand or overnight so they don’t melt when baking. Reese’s Peanut Butter Cups, Reese’s Peanut Butter pieces and Candy Corn all get mixed into a simple cookie batter. Most recipes I’ve seen use a glass pie dish to bake these in but I don’t own one so I used my 9 inch springform baking tin instead, working just as well.
Once baked and cooled, I made a simple buttercream, flavouring with a touch of vanilla and almond extract. I love the colour of candy corn and seeing as orange was present in the peanut butter pieces too I decided to paint stripes of Electric Orange Americolor into the inside of my piping bag, so when you pipe little rosettes onto the edge of the cookie cake, you get a pretty orange tint to your icing.
On top of the icing I placed pieces of Hershey Cookies and Cream chocolate bar on top, alternating with some more candy corn’s. I love this mash up of different American candy, if your American and access these treats for next to nothing you may not see what all the fuss is about, but when your living in a country when one bar can set you back nearly £2, then this cookie cake will be savoured, bite by bite.
I’m the Cookie Cake’s new biggest fan, I see more variations in future, stay tuned. It’s such a easy yet yummy treat which you can dress up as much as you want.
This version in particular would be great to use up lots of surplous Halloween candy, left over from parties or trick or treating. Halloween isn’t celebrated here in the UK that much, except from the odd trick or treaters. I’m always envious of various instagram photo’s of lots of tasty Halloween themed American candy, different flavoured M&M’s, little pumpkin shaped Reese’s peanut butter cups, mini butterfingers ect.
This is rather on the sweet side, so a small slice will do. I’ve stashed some in my freezer for an instant treat, I’d advise you to do the same, especially if this candy is as sought after where you are as it is here.
USA Candy Cookies Cake
A giant cookie filled with favourite American candies.
- 200 grams Unsalted butter room temperature
- 200 grams Light brown muscovado sugar
- 2 large Eggs
- 240 grams Plain flour
- 1 tsp Baking powder
- 1/4 tsp Maldon sea salt
- 1 packet Candy corn
- 2 packets Reese's peanut butter pieces
- 6 large Reese's peanut butter cups
- 270 grams Icing sugar
- 113 grams Unsalted butter room temperature
- 1 tbsp Milk
- 1/2 tsp Pure vanilla extract
- 1/4 tsp Pure almond extract
- Americolour electric orange soft paste gel
- 2 Hershey cookies and cream bars
- Candy corn
1. The day before you plan on making this you need to freeze the candy corns, reese's peanut butter pieces and the peanut butter cups. When your ready to start pre-heat the oven to 170C and butter to the base and sides on a 9 inch, round springform tin. Line the base with parchment paper and butter this too. Set aside.
2. In the bowl of an electric mixer set to high-speed, add the butter and sugar and cream together until you have a smooth, fluffy and light mixture. This should take 5-8 minutes. Scrape down the sides of your bowl. Add the eggs one at time, mixing well after each addition. Scrape down bowl again
3. In a medium bowl whisk together the flour, baking powder and the salt. Slowly add this to the batter and once it's all been added add the frozen candy and corn and peanut butter pieces, mixing until just combined. Give a final stir with your spatula and scrape into your cake tin. Smooth over with a palette knife then press in the large peanut butter pieces.
4. Bake for 25-35 minutes or until golden brown and the centre is set. Leave on a wire rack for 10 minutes then remove the out ring and leave to cool completely.
1. To make the icing add the butter, icing sugar, milk, vanilla and almond extract to the bowl of an electric mixer set to high and mix until smooth and fluffy. If the icing is too runny, add a little more icing sugar or if the icing is too stiff add a little more milk.
2. To decorate place a 1M icing tip into an icing bag then fold over the bag to the inside is showing. Your more or less turning it inside out except for the tip staying in the bag. Get a long skewer or a chopstick, dip it into your food dye and draw lines on the bag. Turn the right way and spoon the icing into the bag. Pipe little rosettes onto the top of your cookie cake then alternately place pieces of Hershey cookies and cream chocolate pieces and candy corn on top to decorate.
- Recipe adapted from Baker By Nature
- This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Store in a cool, dry place away from direct sunlight.