Creamy Crunchy Peanut Delight

    30 min

    A great dessert or snack for those with a sweet tooth. Sponge cake is layered with sweetened cream, pecans and crushed Reese's crispy crunch bars. NOTE: This recipe contains raw eggs.

    4 people made this

    Serves: 10 

    • 50g butter
    • 240g icing sugar
    • 2 teaspoons vanilla extract
    • 4 egg yolks
    • 350ml double cream, whipped
    • 1 (23cm) angel food cake
    • 360g Reese's crispy crunchy bars, crushed
    • 60g pecan halves

    Prep:15min  ›  Extra time:15min chilling  ›  Ready in:30min 

    1. In large bowl, cream together butter, sugar, vanilla and egg yolks. Fold whipped cream into butter mixture.
    2. Tear angel food cake into very small pieces. Place half of cake pieces in 20x30cm tin. Spread half of creamy mixture over cake pieces. Top with half of nuts and half of crushed crunchy bars. Repeat. Chill in refrigerator before serving.

    Reese's crispy crunchy bar

    Is an American candy that can be purchased in speciality shops or online.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Uncooked egg yolks in this recipe?  -  04 Apr 2001  (Review from Allrecipes US | Canada)


    I did not use the nuts but this is one of my favorite desserts.  -  21 Dec 2000  (Review from Allrecipes US | Canada)


    It's an acquired taste. Might have been better had I not chosen Butterfinger as my peanut butter bar.  -  28 Nov 2005  (Review from Allrecipes US | Canada)