We get a handful of trick-or-treaters, but nothing like it should be. As a kid, I remembered throngs of kidlets walking the streets going door-to-door for sugar. I had to speed walk to get ahead of them so I got the best chances at the candy bowls.
Nowadays, it’s pretty much like I live in an abandoned neighborhood. There are occasional Cinderellas and witches and Spidermen that show up, but nothing noteworthy or recordbreaking.
The houses around are barely decorated — we’re talking a rogue pumpkin in a yard or some haphazardly strewn cobwebs. No strobe lights, no fog machines, no creepy laughter soundtrack.
Where have all the Halloween people gone?!
So usually we are stuck with a ton of extra Halloween candy. This is both awesome and dangerous, and usually after awhile we are all so sick of eating candy bars that we wish Jason would barge through the door just so we could pawn off some Baby Ruths.
But thankfully, I dress up as a genius 365 days of the year (with not a stitch of modesty, apparently) and I have a knack of sneaking candy into treats to change up the same ol’, same ol’.
And while it may be hard to stomach the notion that some people may get sick of eating Take 5 bars constantly, it happens. What won’t be hard to stomach is this incredible Take 5 Poke Cake which combines all those awesome components of Take 5 candy bars into one luscious, swoonworthy cake.
If Freddy shows up and wants a piece, just show him to the door.
- 1 box chocolate cake mix, plus ingredients on back of box
- 1 (14 oz) can sweetened condensed milk
- ¼ cup creamy peanut butter
- ⅔ cup caramel sundae sauce
- About 10 miniature Take 5 candy bars, roughly chopped
- 1 (8 oz) tub Cool Whip Free, thawed
- Preheat oven to 350 degrees F. Prepare cake mix according to instructions on back of box; pour batter into a greased 13x9" baking pan. Bake according to package directions; cool completely.
- In a medium bowl, combine the sweetened condensed milk with the peanut butter until smooth. Using the handle of a wooden spoon, poke shallow holes throughout the entire cake and pour the mixture on top as evenly as possible, trying your best to fill in all the holes.
- Spread the top of the cake with the Cool Whip in an even layer. Refrigerate the cake for at LEAST 4 hours, but recommended overnight.
- Once the cake has set, sprinkle the top of the cake evenly with the chopped Take 5 candy bars. Drizzle the caramel sauce copiously over the top. Cut into squares and serve!
Take 5 bars are one of my favorites because of all the different components, flavors and textures. First, I am a HUGE fan of caramel + peanut butter — the sweet & salty combination is simply droolworthy! I love the added salty crunch of the pretzels and that creamy, sweet milk chocolate. Together, this cake combines those classic components but in new ways–the moist peanut butter infused chocolate cake and that drizzle of buttery caramel on top of it all, topped off with crunchy bits of the actual candy. It’ll become a family favorite fast — just be sure to hoard those Take 5 bars 🙂
Have a delicious day!!