This Skor Bar Crunch Cake is out of this world delicious. A buttery cake topped with chopped Skor Candy Bar. . .it’s positively phenomenal and fabulous!
I have so many recipes on my site that are deeply buried in the archives, are definitely worthy of reposting and are in much need of some updated photos. This Skor Bar Crunch Cake happens to be one of them and since yesterday was my birthday, I’m re-sharing one of my all-time favorite cakes.
I actually made this two days in a row this week because we’re kind of pigs when it comes to this cake. I did take dinner to a friend this week and took them a plate of this cake, but that still leaves a whole cake and a half for us. . . we’re kind of like ravenous beasts when it comes to this cake.
Taylor came home for lunch yesterday and literally finished it off. There was probably 1/4 of the 9×13 pan left. He didn’t want all his lunch because he said he was only hungry for the cake. I’ve ruined my children :). Anyway, I first posted this cake about 4 1/2 years ago so it’s been tucked away, just hibernating in the archives. It definitely needs to be shared again so you all can make it and taste how utterly delicious this cake is.
I’m going to fully warn you that once you take one bite of this cake, it’s extremely hard to stop. I have 5 boys that will all back me on this. It’s probably even better the second day, and it’s never lasted a third, but I’m sure it would still be delicious even on day 3.
Also, I used to leave the Skor Candy bar in bigger pieces, but it seems to work better if you cut them into smaller chunks, then they don't tend to sink into the cake as much.
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 cups flour
- 1 stick butter , softened
- 1 cup buttermilk
- 1 large egg
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 (1.4 oz) Skor Candy Bars chopped (you can also use Heath)
Preheat the oven to 350°. Lightly grease a 9X13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender or two forks until the mixture is crumbly and coarse.
Remove ½ cup of the crumbs to a small bowl and set aside.
In the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars.
Bake for 25-35 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs.
Originally posted on October 22, 2012 ; updated with new photos and notes.
Recipe Source: Adapted from A Pinch of Salt Lake Cookbook