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Crispy Peanut Butter Candy Delight

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BETILDA

Really delicious. Fools your palate and seems like marshmallow instead of angel food cake.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 78.2g
  • 25%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. In large bowl, cream together butter, sugar vanilla and egg yolks. Fold whipped topping into butter mixture.
  2. Tear angel food cake into very small pieces. Crush candy bars. Place half of cake pieces in 9x13 inch pan. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed candy bars. Repeat. Chill in refrigerator before serving.
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Reviews

NURSEMARY
14
10/8/2003

Uncooked egg yolks in this recipe?

MELANIE BENSON
11
12/17/2003

I did not use the nuts but this is one of my favorite desserts.

Veronica
3
11/28/2005

It's an acquired taste. Might have been better had I not chosen Butterfinger as my peanut butter bar.