Chocolate Candy Bar Icebox Cake
No-bake icebox cake layered with instant chocolate pudding and whipped topping between graham crackers, finished with a glossy chocolate topping and chopped candy bars; freeze until firm.
Equipment
- 1(9×13 inch) Pan
- 1 Large Bowl
- 1 Medium Saucepan
Ingredients
Ingredients
- 2 3.9 ouncepackets instant chocolate pudding, not cook-and-serve, not sugar-free
- 1 8-ouncecontainer whipped topping, thawed (I used fat free)
- 3 cupscold milk I used skim; use cow’s milk and not soy, almond, etc. because pudding won’t set up
- 1 14.6 ouncebox graham crackers, I used Honeymaid lowfat honey
- 1/2 cupsemi-sweet chocolate chip
- 1/2 cupunsalted butter
- 1/2 cupgranulated sugar
- 1/4 cupmilk
- 1 teaspoonvanilla extract
- about 1 cup Snickers diced small
- about 1 cup Reese’s Peanut Butter Cup Minis halved
Instructions
Instructions
- Line a 9×13-inch pan with aluminum foil, pressing foil into the corners and leaving an overhang on two opposite sides; set aside.
- In a large bowl, add the 2 (3.9 oz) packets instant chocolate pudding mix and 3 cups cold cow’s milk. Whisk vigorously for 1–2 minutes, until the pudding begins to thicken.
- Fold the thawed 8-ounce container whipped topping into the pudding mixture until evenly combined; set the pudding mixture aside.
- Place an even, flat layer of graham crackers across the bottom of the prepared pan, breaking crackers as needed so the bottom is completely covered.
- Spoon and spread half of the pudding mixture evenly over the first graham cracker layer.
- Add a second full layer of graham crackers to cover the pudding completely.
- Spoon and spread the remaining pudding mixture evenly over the second graham cracker layer.
- Top with a final full layer of graham crackers, covering the pudding.
- In a medium saucepan over low heat, combine 1/2 cup semi-sweet chocolate chips, 1/2 cup unsalted butter, 1/2 cup granulated sugar, and 1/4 cup milk. Whisk continuously over low heat until the chocolate and butter are melted, the sugar is dissolved, and the mixture is smooth and glossy.
- Remove the saucepan from the heat and whisk in 1 teaspoon vanilla extract until incorporated.
- Pour the warm chocolate mixture evenly over the top graham cracker layer and lightly smooth the surface with a spatula as needed.
- Wait about 5 minutes for the chocolate to cool slightly, then evenly sprinkle about 1 cup diced Snickers and about 1 cup halved Reese’s Peanut Butter Cup Minis over the top.
- Cover the pan (fold the foil over the top) and freeze for at least 4 hours or overnight until firm.
- Use the foil overhang to lift the cake from the pan, unwrap, 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.