Mini Candy Bar Cookies – a delicious recipe with chocolate-coated, cake mix, eggs, vegetable oil, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Unwrap all the mini candy bars.
2
Empty the 2 cake mixes into a large bowl, and stir eggs, vegetable oil, and water into the mixes. The batter will be stiff. Roll heaping tablespoons of dough into 1-inch balls. Push a mini candy bar into the cookie ball, and carefully cover the entire candy piece with dough. If any chocolate is visible, the cookie will leak. Place the filled cookies onto the prepared baking sheets.
3
Bake in the preheated oven for 11 minutes. Cookies will not look brown on top. Cool for 5 minutes on the baking sheets before removing to finish cooling on racks.
8759
kcal
Calories
510
g
Fat
907
g
Carbs
82
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 60 mini chocolate-coated caramel-peanut nougat candy bars (such as Snickers(R)), 2 (18.25 ounce) packages French vanilla flavored cake mix, 2 eggs, 2/3 cup vegetable oil, and more.
Yes, Mini Candy Bar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
