Chocolate Candy Bar Icebox Cake
This Chocolate Candy Bar Icebox Cake is a no-bake delight! Layers of creamy chocolate pudding and candy bars create a dreamy dessert.
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 2 packets instant chocolate pudding (3.9 ounce each, not cook-and-serve, not sugar-free)
- 1 container whipped topping (8-ounce, thawed, fat-free works great)
- 3 cups cold milk (use skim milk for best results)
- 1 box graham crackers (14.6 ounce, Honeymaid lowfat honey is a great choice)
- 1 cup semi-sweet chocolate chips
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 cup Snickers (diced small)
- 1 cup Reese's Peanut Butter Cup Minis (halved)
Instructions
- Start by whisking together the instant chocolate pudding and cold milk in a large mixing bowl. Whisk until the mixture starts to thicken, which usually takes about 2 minutes. Gently fold in the thawed whipped topping until fully combined.
- In your 9x13 inch baking dish, arrange a layer of graham crackers on the bottom. This will serve as the foundation of your cake.
- Spread half of the chocolate pudding mixture over the graham crackers in an even layer.
- Evenly sprinkle half of the diced Snickers and halved Reese's Peanut Butter Cup Minis over the pudding layer.
- Add another layer of graham crackers on top of the candy bars, followed by the remaining chocolate pudding mixture. Top with the rest of the candy bars.
- Finish with a final layer of graham crackers. If desired, top it with a sprinkle of chocolate chips or a drizzle of melted chocolate.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait!
Notes
- This cake stores beautifully in the refrigerator for up to 4-5 days.
- Try adding diced strawberries or raspberries for a fruity twist.
- Make it gluten-free by using gluten-free graham crackers.