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Chocolate Candy Bar Icebox Cake

Averie Sunshine

4.86 from 7 votes

Updated: May 28, 2025

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🍫🍰🎉 My Chocolate Candy Bar Cake is an easy frozen dessert with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS, and SNICKERS! Decadent and refreshing, it’s perfect for when you don’t want to turn on your oven!

No-Bake Candy Bar Cake Recipe

After making my Boston Cream ice box cake, I’m hooked on the method for a few reasons. These cakes are ridiculously easy, there’s no cooking involved, and no need to turn on a hot oven in the middle of summer, and my family raves about them. Sold.

This version is made with a filling consisting of chocolate pudding, milk, and whipped topping. The filling goes in between layers of graham crackers, and over time in the freezer, the filling softens the crackers so you’re left with a ‘cake-like’ texture. Hence the name icebox cake.

I topped the chocolate and graham cracker icebox cake with melted semi-sweet chocolate chips, Snickers, and Reese’s Minis because that’s what I had in my baking stash. Try Twix, Rolos, Crunch Bars, or your favorite candy. It’s my favorite way to use up Halloween candy but is equally fun for birthdays and parties!

Ingredients You’ll Need

Because this isn’t a traditional cake, there’s no need for a chocolate cake mix or a combination of wet ingredients and dry ingredients like flour, vegetable oil, eggs, etc. for a cake batter. You don’t even need to use a stand mixer or turn on the oven! Here’s what to gather:

• Instant chocolate pudding – Note that you must use instant pudding in this candy cake. Cook and serve pudding won’t work, nor will sugar-free pudding. I’ve only made this particular candy bar cake with chocolate pudding, but I’m sure you can use another flavor, if desired
• Whipped topping – Use Cool Whip or whipping cream.
• Cold milk – Whole milk will create the richest taste, but any milk will work
• Graham crackers – Use chocolate graham crackers for an even richer cake
• Semi-sweet chocolate chips – Feel free to substitute milk chocolate or dark chocoalte if preferred
• Unsalted butter – Let it come to room temperature for easy mixing
• Granulated sugar
• Vanilla extract
• Snickers bars and Mini Reese’s Peanut Butter Cups – You can top this chocolate and graham cracker icebox cake with whatever candies your heart desires. I even sometimes add a drizzle of caramel sauce, chopped peanuts, or a dusting of cocoa powder

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make No-Bake Candy Bar Cake

Guaranteed to be your new favorite chocolate treat, this recipe couldn’t be easier to make.

1. Stir the pudding mix, whipped topping, and milk, scraping the sides of the bowl to incorporate everything evenly. I use a spatula or whisk, there’s no need to drag out an electric mixer! Set aside. 
2. Cover the bottom of a foil-lined 9×13-inch pan with graham crackers. Add half the pudding mixture and spread evenly over the graham crackers.
3. Top with another layer of graham crackers. Repeat this process once more. 
4. To a saucepan, add the chocolate chips, butter, sugar, additional milk, and vanilla and heat over low heat to melt, whisking continuously. Evenly pour the chocolate mixture over the top graham cracker cake layer, then top with chopped candy. 
5. Cover pan and freeze for at least 4 hours, or overnight. This is the trick to creating a soft, easy-to-eat consistency.

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4.86 from 7 votes

Chocolate Candy Bar Icebox Cake Recipe

By Averie Sunshine

🍫🍰🎉 My Chocolate Candy Bar Cake is an easy icebox cake with graham crackers, chocolate pudding, whipped topping, chocolate chips, PEANUT BUTTER CUPS, and SNICKERS!

Prep Time: 15 minutes minutes

Chill Time: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Servings: 12 servings

Equipment

• 1 (9×13 inch) Pan
• 1 Large Bowl
• 1 Medium Saucepan

Ingredients 

• ▢ 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
• ▢ 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 

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

Serving: 1serving, Calories: 533cal, Carbohydrates: 75g, Protein: 9g, Fat: 23g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Cholesterol: 11mg, Sodium: 375mg, Fiber: 3g, Sugar: 44g

Nutrition information is automatically calculated, so should only be used as an approximation.

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