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Chocolate Candy Bar Icebox Cake

An easy icebox cake with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS and SNICKERS!!

Prep Time
15 mins
Total Time
15 mins
Servings: 12
Calories: 533 kcal
Course: Cake
Cuisine: American

Ingredients

  • two 3.9-ounce packets instant chocolate pudding not cook-and-serve, not sugar-free
  • one 8-ounce container whipped topping thawed (I used fat free)
  • 3 cups cold milk I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up
  • one 14.6-ounce box graham crackers I used Honeymaid lowfat honey
  • ½ cup semi-sweet chocolate chip
  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • about 1 cup Snickers diced small
  • about 1 cup Reese’s Peanut Butter Cup Minis halved

Instructions

    Cup of Yum
  1. Line a 9×13-inch pan with aluminum foil; set aside.
  2. To a large bowl, add the pudding mix, whipped topping, milk, and whisk to combine; set aside.
  3. Add an even, flat layer of graham crackers to completely cover the bottom of the pan, breaking crackers as necessary for complete coverage.
  4. Add half the pudding mixture and spread evenly over graham crackers.
  5. Add another layer of graham crackers to cover completely.
  6. Add the remaining pudding mixture and spread evenly.
  7. 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.
  8. To a medium saucepan, add the chocolate chips, butter, sugar, milk, and heat over low heat to melt, whisking continuously.
  9. Add the vanilla and whisk to combine.
  10. Evenly pour the chocolate mixture over the top graham cracker layer, lightly smoothing with a spatula as necessary.
  11. 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).
  12. 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

Serving 1 Calories 533kcal (27%) Carbohydrates 75g (25%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 10g Cholesterol 11mg (4%) Sodium 375mg (16%) Fiber 3g (12%) Sugar 44g (88%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 533

% 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.