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:
- The recipe yields one 8×8 cake. For the picture I sliced the cake in half for two cake loaves.
- Variations: Change out the graham cracker for chocolate ones. Switch out the peanut butter with Nutella for a Nutella Icebox Cake. For a Twix version replace the peanut butter with some homemade caramel or melt down some Kraft caramels for a caramel pudding and then top with chopped Twix instead of Snickers.
- Cake can be fully assembled and kept in freezer or refrigerator for up two days.
- I froze my cake for a more ice cream like texture and it also makes for nice clean slices.
Snickers Icebox Cake
Makes one 8×8 cake or two 4×8 cake loafs
Ingredients:
- 16 whole crackers
Pudding
- 2/3 cup cornstarch
- 1 cup granulated sugar
- Pinch of salt
- 6 cups cold whole milk
- 1 tablespoon pure vanilla extract
- 3/4 cups dark chocolate, chopped
- 3/4 cups creamy peanut butter
Caramel sauce
- 1 cup sugar
- 6 tablespoons water
- 4 tablespoon butter
- ¼ c heavy cream
Ganache pouring sauce
- 2/3 cups dark chocolate
- 1 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
- 12-14 mini Snickers, chopped
Instructions:
To make pudding
- 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.
- 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
- 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.
- Once sugar has dissolved increase heat to high.
- 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.
- 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
- 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
- Create a foil sling by placing a piece foil in the pan with a 1 inch overhang on each side.
- 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.
- 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.
- 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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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!
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Oh my – I want a slice of that right now!!
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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!!
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I HAVE to make this!!!
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This looks utterly incredible…LOVE!!
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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.
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This looks absolutely divine! I have to make this!
Thanks for sharing.
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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!
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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.
Naomi
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!!
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!!
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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.
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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.
:)
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The 2nd pic is actually my fave :) Totally not hideous.
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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!
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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!
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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!!
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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.
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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!!
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
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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.
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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?
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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.
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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!
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Looks yum!! can this be stored for a week??
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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?
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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
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Sorry saw where you said can be made 2 days ahead!! :) Still curious about rest of my question!
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