Halloween After Party: Snickers Icebox Cake

Fiesta Snickers Cake

This incredibly cool and super rich Snickers® icebox cake mimics the flavors of its candy bar namesake, with layers of homemade peanut butter and chocolate pudding, then drenched in caramel sauce and chocolate ganache.

Sandwiched between each pudding layer are graham crackers, which, when set, transform into delicate, moist cake-like layers.

The crowning piece is the real deal- chopped fun-sized Snickers®, perfect for those of us still trying to whittle down a stash of Halloween treats.

Fiesta Snickers Cake 2

 

Snickers Ice Box Cake BakerThis magnificent frosty cake can be layered and frozen right in the Fiesta Square Baker!  Fashion a sling out of parchment paper and lay it in first to help remove the finished cake.

SNICKERS® ICEBOX CAKE
Makes one 8×8 cake.

Ingredients:

1 box graham crackers

Chocolate Pudding

3 cups whole milk, divided
½ cup granulated sugar
1/8 teaspoon salt
5 tablespoons cornstarch
¾ cup dark chocolate, chopped
1 ½ teaspoons pure vanilla extract

Peanut Butter Pudding

3 cups whole milk, divided
½ cup granulated sugar
1/8 teaspoon salt
5 tablespoons cornstarch
¾ cup creamy peanut butter
1 ½ teaspoons pure vanilla extract

Caramel Sauce

1 cup granulated sugar
6 tablespoons butter, cut into chunks
½ cup heavy cream
½ teaspoon vanilla extract
½ teaspoon salt

Chocolate Ganache 

2/3 cup dark chocolate
1 tablespoon heavy cream
4 tablespoons powdered sugar, sifted
5 tablespoons warm water
14 mini Snickers, chopped

Instructions:

Chocolate Pudding

Combine 2 ¾ cups of milk, sugar, and salt in a medium sauce pan over medium-low heat. 

When mixture comes to a simmer, add in chocolate and whisk until smooth. 

Combine reserved ¼ cup of milk with cornstarch in a small bowl and whisk until no lumps remain. 

Add cornstarch mixture to pudding and mix well to combine.

Heat, whisking constantly, until pudding comes to a simmer. 

Reduce heat to low and continue whisking until mixture is thick enough to coat the back of a spoon (about 1 minute).

Remove from heat and stir in vanilla.

Set aside to cool.

Peanut Butter Pudding

Combine 2 ¾ cups of milk, sugar, and salt in a medium sauce pan over medium-low heat. 

Bring to a simmer.

Combine reserved ¼ cup of milk with cornstarch in a small bowl and whisk until no lumps remain. 

Add cornstarch mixture to pudding and mix well to combine.

Heat, whisking constantly, until pudding comes to a simmer. 

Add peanut butter.

Reduce heat to low and continue whisking until mixture is thick enough to coat the back of a spoon (about 1 minute).

Remove from heat and stir in vanilla.

Set aside to cool.

Caramel Sauce

Have all ingredients measured and ready to go.  You must work quickly with caramel so this step is essential!

Place sugar in a medium to large sauce pan over medium heat.

When sugar begins to melt, carefully scrape it around the bottom of the pan with a heat-proof spatula.

As soon as the sugar is completely melted and no lumps remain, carefully add the butter and stir vigorously to combine.

When the butter is melted and the sauce has reached a caramel color, slowly pour the cream in, whisking constantly.  

Remove from heat and stir in vanilla and salt.

Pour into a heat-proof container, such as a glass jar or measuring cup, and set aside to cool.

Chocolate Ganache

Put chocolate and heavy cream in a heat-proof bowl and set over a pot of simmering water. 

Let chocolate and cream sit for a few minutes until chocolate is completely melted, then slowly stir to combine. 

Incorporate powdered sugar, mixing well.

Slowly mix in water, one tablespoon at a time, until a sauce-like consistency is reached.  Set aside.

To Assemble

Line a square baking dish with parchment paper or heavy aluminum foil, allowing a one inch overhang on each side.

Place 4 ½ graham crackers side-by-side on the bottom of the pan. 

Spread a layer of chocolate pudding on top. 

Place a second layer of graham crackers on top of the chocolate pudding, then add a layer of peanut butter pudding.

Continue alternating chocolate and peanut butter puddings, dividing each pudding layer with a layer of graham crackers. 

Pour cooled caramel sauce over the top, reserving about ¼ cup of caramel. 

Pour ganache on top, reserving about ¼ of the sauce. 

Top with chopped Snickers® and finish with a drizzle of remaining caramel and chocolate ganache. 

Place the cake in your freezer for at least 8 hours or overnight.

 

 

Inspired by Bakers Royale

#holidaytreats,#fiestadinnerware

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