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Cooking Time:45 minutes.
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1.
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Preheat oven to 325F.
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Lightly grease a 9-inch square or possibly springform pan.
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Cut chocolate and butter into several pcs.
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Combine in a saucepan set over low heat.
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Stir till melted, about 6 min.
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Or possibly microwave on medium for 2-1/2 min, stirring halfway through.
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2.
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In a small bowl, stir flour with baking pwdr and salt.
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Coarsely chop candy bars.
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3.
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In a large bowl, whisk Large eggs.
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Gradually stir in sugar, slightly cooked chocolate mix and vanilla.
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Stir in flour mix till blended.
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Stir in minced candy bars and nuts.
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4.
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Pour batter into prepared pan and smooth top.
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Bake in centre of preheated oven for 35-40 min for Skor bars or possibly 45-50 min for Mars bars, or possibly just till cake begins to pull away from sides of pan.
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Don't overbake.
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Cold cake in pan on a wire rack.
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5.
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To prepare glaze, combine chocolate and butter in a small saucepan set over low heat.
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Stir frequently till melted, about 4 min.
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Or possibly microwave on medium for 1-1/2 min, stirring halfway through.
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Stir till smooth and thick.
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Spread over cold cake.
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Serve thin wedges of room temperature cake with vanilla ice cream.
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Covered and refrigerated, cake will keep well for up to 4 days.
