Chocolate Candy Bar Icebox Cake
If you’re a chocolate lover, then you’re in for a real treat! The Chocolate Candy Bar Icebox Cake is a luscious dessert that combines the rich flavors of chocolate pudding with the delightful crunch of graham crackers, all layered with decadent candy bars. This cake is not only simple to prepare but it also requires no baking, making it the perfect dessert for any occasion. Whether you’re hosting a summer barbecue or celebrating a birthday, this cake will surely impress your guests and satisfy your sweet cravings.
Why This Recipe is a Keeper
This Chocolate Candy Bar Icebox Cake is a winner for several reasons. First, it’s incredibly easy to make and requires minimal cooking skills. Second, the layers of chocolate pudding, whipped topping, and candy bars create a delightful harmony of textures and flavors that will leave everyone asking for seconds. Plus, it’s a no-bake dessert, which means you can whip it up in advance and simply refrigerate it until you’re ready to serve. It’s a versatile dessert that can be tailored to your preferences by using different candy bars or toppings.
Ingredients at a Glance
- 2 (3.9 ounce) packets instant chocolate pudding (not cook-and-serve, not sugar-free)
- 1 (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)
- 1 (14.6 ounce) box graham crackers (I used Honeymaid lowfat honey)
- 1 cup semi-sweet chocolate chips
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup milk
- 1 teaspoon vanilla extract
- About 1 cup Snickers, diced small
- About 1 cup Reese’s Peanut Butter Cup Minis, halved
Gear Up: What to Grab
- 9×13 inch baking dish – Perfect for layering your cake.
- Mixing bowls – For combining your pudding and whipped topping.
- Spatula – To help spread the layers evenly.
- Measuring cups and spoons – Essential for accurate ingredient measurements.
- Refrigerator – To chill the cake and let the flavors meld together.
Chocolate Candy Bar Icebox Cake in Steps
Step 1: Prepare the Pudding
In a large mixing bowl, combine the two packets of instant chocolate pudding with 3 cups of cold milk. Whisk the mixture until it thickens, which should take about 2 minutes. Make sure there are no lumps, and the pudding is nice and smooth.
Step 2: Mix in the Whipped Topping
Gently fold in the thawed whipped topping into the pudding until well combined. This will create a fluffy and creamy chocolate filling that adds an irresistible texture to your cake.
Step 3: Layer the Ingredients
Start by placing a layer of graham crackers at the bottom of your 9×13 inch baking dish. Spread half of the chocolate pudding mixture over the graham crackers, smoothing it out with a spatula.
Step 4: Add the Candy Layers
Sprinkle half of the diced Snickers and halved Reese’s Peanut Butter Cup Minis over the pudding layer. This step adds bursts of flavor and texture that take this cake to the next level.
Step 5: Repeat the Layers
Add another layer of graham crackers followed by the remaining chocolate pudding mixture. Top it off with the rest of the Snickers and Reese’s Peanut Butter Cups.
Step 6: Chill the Cake
Finish by adding a final layer of graham crackers on top. Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours or overnight if possible. This allows the graham crackers to soften and the flavors to meld beautifully.
Step 7: Serve and Enjoy!
Once chilled, cut the Chocolate Candy Bar Icebox Cake into squares and serve. Enjoy the delightful layers of chocolate, candy, and graham crackers with every bite!
Adaptations for Special Diets
- Gluten-Free: Use gluten-free graham crackers for a gluten-free version of this cake.
- Dairy-Free: Substitute the whipped topping with a dairy-free alternative and use a non-dairy milk that can set the pudding.
- Lower Sugar: Opt for sugar-free pudding and a lower-calorie whipped topping, but keep in mind this may change the texture slightly.
What Could Go Wrong
While this Chocolate Candy Bar Icebox Cake is fairly foolproof, there are a few potential pitfalls to be aware of:
- Using the wrong type of pudding: Be sure to use instant pudding, as cook-and-serve pudding will not set correctly.
- Not allowing enough chilling time: If you don’t chill the cake long enough, the graham crackers may not soften adequately.
- Using non-dairy milk: As mentioned, using alternatives like soy or almond milk will prevent the pudding from setting properly.
Save for Later: Storage Tips
This cake can be stored in the refrigerator for up to 4 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out. You can also freeze individual slices for up to a month. To thaw, simply place them in the refrigerator overnight before serving.
Frequently Asked Questions
Can I use different candy bars in this recipe?
Absolutely! Feel free to swap out the Snickers and Reese’s Peanut Butter Cups for your favorite candy bars. Options like Milky Way, M&M’s, or even a sprinkle of crushed Oreos would work wonderfully.
What can I serve with Chocolate Candy Bar Icebox Cake?
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent experience.
How long does it take to prepare this cake?
The preparation time is about 30 minutes, but don’t forget to factor in at least 4 hours for chilling in the refrigerator before serving.
Can I make this cake ahead of time?
Yes! In fact, it’s best to make this cake a day in advance. The longer it sits, the better the flavors meld, and the graham crackers become perfectly soft.
Ready, Set, Cook
So there you have it! The Chocolate Candy Bar Icebox Cake is an indulgent dessert that’s sure to be a hit at your next gathering. With its layers of creamy chocolate, crunchy graham crackers, and sweet candy bars, it’s a slice of pure happiness that’s easy to make and even easier to eat. Get ready to wow your friends and family with this delightful treat that’s perfect for any occasion. Make it today, and let the chocolatey goodness take center stage at your dessert table!
Chocolate Candy Bar Icebox Cake
Ingredients
Equipment
Method
- In a large mixing bowl, combine the two packets of instant chocolate pudding with 3 cups of cold milk. Whisk the mixture until it thickens, about 2 minutes.
- Gently fold in the thawed whipped topping into the pudding until well combined.
- Place a layer of graham crackers at the bottom of your 9x13 inch baking dish. Spread half of the chocolate pudding mixture over the graham crackers.
- Sprinkle half of the diced Snickers and halved Reese's Peanut Butter Cup Minis over the pudding layer.
- Add another layer of graham crackers followed by the remaining chocolate pudding mixture. Top with the rest of the Snickers and Reese's Peanut Butter Cups.
- Add a final layer of graham crackers on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
- Once chilled, cut the Chocolate Candy Bar Icebox Cake into squares and serve.
Notes
- Feel free to use gluten-free graham crackers for a gluten-free version.
- Substitute the whipped topping with a dairy-free alternative for dairy-free options.
- This cake can be stored in the refrigerator for up to 4 days.
