Snickers Cake

This creamy no-bake Snickers cake is stacked with creamy layers of homemade chocolate and peanut butter pudding along with some graham crackers softened to a cake like texture. Draping the mad goodness of the creamy layers is a heavy pouring of caramel and chocolate ganache sauce. Of course I can never just stop at good enough, I had to take it over the top and chop up some Snickers for added authenticity and then finish that off with some caramel and chocolate drizzle.

It’s cakery for the lazy. I love icebox cakes because they require no baking and always seem so much easier. But you know what is not easier, making nice even layers. I just don’t have that cake carving skill nailed down yet.

These days I don’t have time to practice that. I’m sure you’ve noticed the spotty posting. Life is just getting in the way and I’m not sure how to get the multiplying-to-do list to chill the freak out before I have a freak out.

I should stop now – I’m being a whiner.

Okay, one last thing, that second picture is admittedly hideous. But as much as I dislike the picture I wanted you guys to see the Snickers Cake fully assembled. Don’t let the bad picture convince you this cake is anything but to-die for.

A few notes:

Snickers Icebox Cake

Makes one 8×8 cake or two 4×8 cake loafs



Caramel sauce

Ganache pouring sauce


To make pudding

  1. Combine cornstarch, sugar, salt and milk in a blender or food processor and pulse until well blended. Alternatively, combine all ingredients in a bowl and whisk vigorously. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approximately 20-25minutes stirring occasionally. Pudding is ready when it it is thick enough to coat the back of a spoon and leave ribbons when pudding is drizzled on top of itself.
  2. Add vanilla to mixture. Split mixture in half and add chocolate to one half and whisk to combine. Add peanut butter to remaining half and whisk to combine.

To make caramel sauce

  1. Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once sugar has dissolved increase heat to high.
  3. At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. Once the mixture starts to turn a light golden shade, add the butter and heavy cream. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.

To make ganache pouring sauce

  1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble

  1. Create a foil sling by placing a piece foil in the pan with a 1 inch overhang on each side.
  2. Place graham crackers side-by-side until bottom of pan is covered. Spread a thin layer of chocolate pudding on top. Place second layer of graham cracker on top of chocolate pudding. Spread a thin layer of peanut butter pudding on top. Continue alternating layers with chocolate and peanut butter pudding while separating each pudding layer with a graham cracker layer.
  3. Pour cooled caramel sauce on top and set aside to set. Pour cooled ganache sauce on top and add chopped Snickers on top. Finish with caramel and chocolate drizzle.
  4. Place cake in refrigerator or freezer for at least 8 hours to set or overnight. (Freezer will create a pudding texture closer to ice cream).
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125 Responses to “Snickers Cake”

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  1. #
    Jesica @ Pencil Kitchen — March 13, 2012 @ 1:59 am

    I do not dare to think this is easy. second, if they’re not even layers, i dont know what is. Third, that second picture is overly-fantastic! and you’re just amazing!


  2. #
    Deborah — March 13, 2012 @ 4:59 am

    Oh my – I want a slice of that right now!!


  3. #
    Sukaina — March 13, 2012 @ 7:35 am

    Wow Naomi- how do you come up with such brilliant ideas?!!! This looks amazing! And I love that second picture- don’t know why you don’t like it!!


  4. #
    Brianne @ Cupcakes & Kale Chips — March 14, 2012 @ 1:11 am

    I HAVE to make this!!!


  5. #
    thelittleloaf — March 14, 2012 @ 1:21 pm

    This looks utterly incredible…LOVE!!


  6. #
    Kelly — March 14, 2012 @ 8:39 pm

    Bad pictures, craziness, I think they are fabulous. And its the last picture that is my favorite. I will be making this sometime in the future and that is saying something because ice box cakes are not my thing.


  7. #
    Michelle — March 15, 2012 @ 7:22 am

    This looks absolutely divine! I have to make this!
    Thanks for sharing.


  8. #
    Naomi — March 17, 2012 @ 9:35 am

    I tried to make this using the refrigerated version but it didn’t set hard enough to get out of the pan the right way up in one piece (the caramel was really runny, the rest just a bit sloppy). I possibly didn’t cook the pudding for long enough?
    Anyway, it’s in the freezer now and looking like it should :) Thanks for the recipe!


    • Naomi replied: — March 22nd, 2012 @ 3:11 pm

      Hi Naomi,

      Yes, you may not have cooked it long enough. You want to cook until the coating on the back of the spoon is thick enough to hold a line when drawn through.



  9. #
    Paula — March 23, 2012 @ 5:09 pm


    I have to try this!! I love Snickers, but, I have no words to describe this, nor will have when I have eaten it, I think.
    Thanks for sharing this great recipe!!


  10. #
    kyle suzanne — March 26, 2012 @ 9:46 pm

    Thanks so much for this super tasty looking cake. I can’t wait to make it.

    BTW The recipe says crackers which at first glance I took to mean saltines. Once I took a closer look I realized it was graham crackers, you may want to edit that.


  11. #
    Rebekah L. — March 29, 2012 @ 6:32 pm

    I’m going to just go ahead and admit that I’m an idiot, and ask what you mean by cooking over water. In a bowl but not touching the water in the pan? Or in a bowl sitting in water? Should it be boiling or just on low?
    Okay, now that I feel really stupid I’ll sit back and hope for an answer.


    • Jan Page replied: — July 24th, 2013 @ 11:59 pm

      Hi it just means you get a pan of hot water simmering and place a bowl on top, not touching water underneath and the steam from under, melts what you put in dish. Becareful not to let the water spill into the bowl too. Hope this helps? Jan


      • Jan Page replied: — July 25th, 2013 @ 12:01 am

        Haha just read the dates on this how stupid am I lol

  12. #
    Kristen — May 9, 2012 @ 5:10 pm

    The 2nd pic is actually my fave :) Totally not hideous.


  13. #
    Jerri — May 16, 2012 @ 7:31 am

    Wow! This looks incredible. I found you on Pinterest and I’m featuring your as my Pinterest pick at my Friday Favorites party this week!


  14. #
    Elaine — March 7, 2013 @ 1:19 am

    I must be a rank amateur photographer. It looks like a great photo to me. And a great cake. I can’t wait for the opportunity to try making it!


  15. #
    laurasmess — March 10, 2013 @ 8:58 am

    Oh my gosh. This cake looks AMAZING! I definitely agree with the other posters in saying that your second photo is definitely not in the hideous category… great photography, great recipe, to-die-for cake! One question: I’m an Australian and we can’t get graham crackers over here. What are they like? Oat biscuits? Plain wheat biscuits? I definitely want to try this recipe but I’m puzzled over what I can use as a substitute. Thanks Naomi!!


    • Naomi replied: — March 11th, 2013 @ 5:42 am

      Laura – I’m not sure what oat biscuits are like, but graham crackers are thin-like biscuits or as I understand biscuits to be in the UK. Sorry, I don’t have experience with “biscuits” in AU. Whatever biscuit you use, you want to find one that softens with moisture but doesn’t get totally mushy.


      • CasperTas replied: — April 5th, 2013 @ 3:20 pm

        Can’t wait to try this looks delish!!! The Australian alternative would be digestive biscuits or wheatmeal biscuits. Not sure how it will go as I think they only make round ones as far as I know but looking forward to giving it a go!!

    • Phoebe replied: — June 18th, 2013 @ 4:15 am

      Hi I live in Australia and I use Graham Crackers for my stuff if it says to use it.
      If u look inside a Filipino store or even an Asian store you will find it in there.
      They’re delish!

      Can’t wait to try this or at least attempt to make it lol


  16. #
    Violeta H — March 14, 2013 @ 1:30 am

    Hi awesome cake!!!(: so gonnna try it but just a few questions … First when you say over simmering water and not on it, could you explain more in detail please? What did you do? And for the ingredients, when I buy the cream is there a certain type? When I’m in the store what do I look for & is it in the dairy section? Thank you


  17. #
    Debra Coppernoll — March 14, 2013 @ 6:57 pm

    She probably means in a bowl set over a pan of water. You don’t want the water to touch the bottom of the bowl.


  18. #
    aiman — March 16, 2013 @ 2:49 pm

    when making the pudding, as we add the chocolate into the mixture , what if didnt melt tou? i mean how would we mix it with the mixture if it doesn’t melt?


  19. #
    LilyChocoholic — March 24, 2013 @ 7:34 pm

    I am 15 years old and am making this 100% by myself as we speak. This is turning out to look very delicious. I can not wait to taste the finished product. Thank you so much for the recipe.


  20. #
    Amanda — March 29, 2013 @ 9:37 pm

    This was the farthest thing from easy I’ve ever made however it has turned out Amazing! I had enough pudding to make extras! It took me a lot longer than 20-25mins to make the pudding. Seems to be the thicker the better!


  21. #
    ritu — April 11, 2013 @ 10:25 pm

    Looks yum!! can this be stored for a week??


  22. #
    Jennifer — April 20, 2013 @ 4:29 pm

    Have a birthday in the office next week and everyone expects me to bring something. This would be the PERFECT item. One question though – do you think lady fingers would stand up to the pudding as opposed to grahamn crackers? The picture shown – was it of the 8×8 version or the 4×8 loaf?


  23. #
    Aviva — May 1, 2013 @ 12:46 pm

    You say cake can be divided to make 2- 4×8 loaf cakes. Did you mean to make cake and cut in half or use 2 loaf pans and put together twice? Your BEAUTIFUL PHOTO #2 looks like a loaf as you said but i see caramel and ganache coming down both sides of cake which leads me to believe you used 2 pans? Would like to make this Thursday for Saturday is that to early to make it? Thanks


    • Heather Lai replied: — May 22nd, 2013 @ 1:00 am

      I think she cut the 8×8 cake in half before she added the caramel and ganache.


  24. #
    Aviva — May 1, 2013 @ 1:44 pm

    Sorry saw where you said can be made 2 days ahead!! :) Still curious about rest of my question!


  25. #
    Libby — May 29, 2013 @ 9:34 am

    Should you cover it in Saran wrap before putting it in the freezer?


  26. #
    Rocky — June 3, 2013 @ 11:50 am

    what kind of whole crackers ?


  27. #
    LISA — June 7, 2013 @ 11:31 am

    not thinking the crackers sound good in it?? BUT OTHERWISE LOOKS AMAZING <3


  28. #
    Peg — June 16, 2013 @ 11:13 am

    Your dessert looks like it would wow any “Snickers” fanatic (like it would have for my PRE-diabetes husband), but the recipe, as written, leaves a lot to be desired. I’m a pretty experienced cook and I KNOW, even if this cake COULD set up properly in a fridge (not likely) it would certainly last more than 2 days and far longer in a freezer.


  29. #
    Lu — June 28, 2013 @ 2:34 am

    Mine is in the freezer right now! Can’t wait to see how it turned out but I have a feeling it will be fantastic. Thank you for the recipe!


  30. #
    Savannah F. — July 10, 2013 @ 5:45 pm

    Is the dark chocolate sweetened or unsweetened?


  31. #
    Maritess — July 24, 2013 @ 11:54 pm

    this is what I really like to do. making cakes without baking in the oven. thanks for delicious recipe.


  32. #
    Deb — July 25, 2013 @ 5:25 am

    This looks amazing but you do not say what kind of crackers or what flavor of pudding. Please tell us!


  33. #
    Sabrina — August 17, 2013 @ 8:07 am

    It looks amazing! I want to try and make it next week and i just wanted to ask for how long is the cake good for?


  34. #
    Ellen — October 15, 2013 @ 1:14 pm

    does the final layer of caramel go on top of a layer of pudding or on top of a graham cracker layer?


  35. #
    kim — October 27, 2013 @ 10:22 am

    Recipe is too confusing your speak of chocolate pudding and peanut butter pudding but the recipe only gives 1 pudding recipe. If you mean the chocolate ganache you should state that. Cannot follow difficult recipe. :(


    • Joanne replied: — November 13th, 2013 @ 5:48 am

      Hi Kim,
      I think you missed step #2 – Split mixture in half and add chocolate to one half and whisk to combine. Add peanut butter to remaining half and whisk to combine.

      This is how you get two puddings.


  36. #
    isabel — October 28, 2013 @ 1:55 am

    hi, i am in australia and have never heard of the biscuit you are speaking about but would it be okay to use an arnots granita? my only problem they only make them round how would i work with that? would i crush them to a rough crumb and sprinkle and thick layer? hope you can help me out!


  37. #
    Eudocia — December 12, 2013 @ 11:36 am

    I read over many comments hoping to find one that said they made it. I’m saving the recipe and if I do make it I’ll let you know for sure how it turned out for me.


  38. #
    jan gridley — February 20, 2014 @ 5:35 pm

    pudding took forever to thicken and then it was not thick enough, I added 2 more tablespoon of cornstarch in milk and then it got thick. you ganache could be better by adding more cream and it would also be able to be enough to drizzle on both loaves. After all if you look at a snicker bar, the coating is milk chocolate not dark chocolate.All in all we will see, mine is in the freezer.


  39. #
    Kim — March 6, 2014 @ 7:15 pm

    I am in the process of making this now for my husbands birthday tomorrow, and I have been trying to get the pudding to form for over 35 minutes… any idea on what could be going wrong?


  40. #
    Adrienne Powell — September 21, 2014 @ 1:40 am

    Hiya – we don’t have graham crackers in the UK – I guess digestives are our nearest alternative but they are round rather than oblong; I wondered if this could be made with wafer fingers/biscuits instead or would they go soggy under the peanut butter and choccie cake mix …. I am desperate to give this a go!


  41. #
    Cherice — February 26, 2015 @ 8:51 am

    What size pan should I use? Also I am kind of an armature at this sort of thing. But I am decent at following directions. Do you think I will be able to pull this off?


  42. #
    KARINE — May 14, 2015 @ 6:17 am



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