ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Candy Bar Brown Sugar Cakes

Prep time 22 mins
Cook time 25 mins
Other time 10 mins
Yield 1 dozen


  • 3/4 cup butter, softened
  • 1/3 cup shortening
  • 1 1/2 cups firmly packed light brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 3/4 cup toffee bits
  • 3 (2.7-oz.) chocolate-coated caramel-peanut nougat bars, coarsely chopped
  • Powdered sugar

How to Make It

  1. Beat butter and shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add brown and granulated sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended.

  2. Combine flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with dry ingredients. Stir in vanilla and toffee bits.

  3. Spoon batter into 2 greased and floured Bundtlette pans, filling each cup 2/3 full. Sprinkle with chopped nougat bars, pressing candy gently into batter.

  4. Bake at 325° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cool on wire racks. Sprinkle with powdered sugar before serving.

Christmas with Southern Living 2008