Chocolate Candy Bar Icebox Cake
User Reviews
4.9
21 reviews
Excellent
Chocolate Candy Bar Icebox Cake
Report
An easy icebox cake with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS and SNICKERS!!
Share:
Ingredients
- instant chocolate pudding not cook-and-serve, not sugar-free, two 3.9-ounce packets
- whipped topping thawed (I used fat free, one 8-ounce container
- 3 cups milk I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up, cold
- graham crackers I used Honeymaid lowfat honey, one 14.6-ounce box
- ½ cup semi-sweet chocolate chips
- ½ cup butter unsalted
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- Snickers candy bar diced small, about 1 cup
- Reese's Peanut Butter Cups Miniatures halved, about 1 cup
Instructions
- Line a 9×13-inch pan with aluminum foil; set aside.
- To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
- Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
- Add half the pudding mixture and spread evenly over graham crackers.
- Add another layer of graham crackers to cover completely.
- Add the remaining pudding mixture and spread evenly.
- Top with a final layer of graham crackers. Note – I was about half of one graham cracker short (about 2 square inches) and didn’t have complete coverage in one corner but it worked out okay; set aside.
- To a medium saucepan, add the chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
- Add the vanilla and whisk to combine.
- Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.
- Wait about 5 minutes for chocolate to cool slightly before evenly sprinkling with the Snickers and Reese’s (if you add them too soon, they’ll be prone to melting into the already melted chocolate).
- Cover pan and freeze for at least 4 hours, or overnight. Slice and serve.
Notes
- Store cake in the fridge or freezer based on preference (fridge for more of a melty texture or freezer for a more solid texture) for up to 5 days, noting crackers will become softer as time passes.
Nutrition Information
Show Details
Serving
1
Calories
533kcal
(27%)
Carbohydrates
75g
(25%)
Protein
9g
(18%)
Fat
23g
(35%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
10g
(59%)
Cholesterol
11mg
(4%)
Sodium
375mg
(16%)
Fiber
3g
(12%)
Sugar
44g
(88%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 533 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 533kcal | 27% |
| Carbohydrates | 75g | 25% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 11mg | 4% |
| Sodium | 375mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 44g | 88% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
Other Recipes
You'll Also Love
