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Homemade Chocolate Candy Bar Icebox Cake photo

Chocolate Candy Bar Icebox Cake

This Chocolate Candy Bar Icebox Cake is a no-bake delight! Layers of rich chocolate pudding and crunchy candy bars create an irresistible dessert.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 packets instant chocolate pudding (3.9 ounce each, not cook-and-serve, not sugar-free)
  • 1 container whipped topping (8-ounce, thawed)
  • 3 cups cold milk (skim; use cow's milk, not soy or almond)
  • 1 box graham crackers (14.6 ounce, Honeymaid lowfat honey)
  • 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)

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Refrigerator

Method
 

  1. 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.
  2. Gently fold in the thawed whipped topping into the pudding until well combined.
  3. 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.
  4. Sprinkle half of the diced Snickers and halved Reese's Peanut Butter Cup Minis over the pudding layer.
  5. 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.
  6. Add a final layer of graham crackers on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  7. 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.