Chocolate Candy Bar Icebox Cake
After my last icebox cake, I’m hooked for a few reasons.
They’re 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.
My last version was a twist on Boston Cream Pie and it was time to break out the serious chocolate mojo for this one.
It’s 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 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 a perfect dessert as is this one post-Halloween when you’re swimming in random candy.
It’s also a perfect dessert when your chocolate tooth is speaking loudly.
Chocolate Candy Bar Icebox Cake
Icebox cakes are ridiculously easy, there’s no cooking involved, and everyone raves about them. This one 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. I topped the icebox cake with melted semi-sweet chocolate chips, Snickers, and Reese’s. Try Twix, Rolos, Crunch Bars, or your favorite candy. It’s a perfect dessert post-Halloween when you’re swimming in random candy or craving chocolate.
- two 3.9-ounce packets instant chocolate pudding (not cook-and-serve, not sugar-free)
- one 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)
- one 14.6-ounce box graham crackers (I used Honeymaid lowfat honey)
- 1/2 cup semi-sweet chocolate chip
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- about 1 cup Snickers, diced small
- about 1 cup Reese’s Peanut Butter Cup Minis, halved
- 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. 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.
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