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This non-baked Snickers Cake is stacked with a layer of homemade chocolate cream and peanut butter pudding along with some graham crackers softened into a cake-like texture. Wrap the crazy goodness of the cream layer is pouring caramel sauce and chocolate ganache. Of course, I could never stop well enough, I had to take it from the top and cut some Snickers to add authenticity and then finish it with some caramel and drizzling chocolate.

This cakery for lazy. I love ice cakes because they don't need cookies and always seem a lot easier. But you know what's not easy, make a good layer. I just don't have the skills to carve cakes that can be nailed down.

Today I have no time to practice. I am sure you have noticed the spotty post. Life just got in the way and I'm not sure how to get a list of things to do to cool those freaks before I do anything strange.

I had to stop now - I became a whiner.

A few notes:

  • Variation: Change graham crackers for chocolate ones. Replace peanut butter with Nutella for Nutella Icebox Cake. For the Twix version, replace the peanut butter with homemade caramel or melt the Kraft caramel for the caramel pudding, then add it to the Twix that has been cut instead of Snickers.
  • The cake can be fully assembled and stored in a freezer or refrigerator for up to two days.
  • I freeze my cake for a texture that is more like ice cream and also makes a nice clean slice.

  • 16 whole crackers


  • 2/3 cups of cornflour
  • 1 cup of granulated sugar
  • A little salt
  • 6 cups of cold pure milk
  • 1 tablespoon of pure vanilla extract
  • 3/4 cup of dark chocolate, chopped
  • 3/4 cup creamy peanut butter

Caramel Sauce

  • 1 glass of sugar
  • 6 tablespoons of water
  • 4 tablespoons of butter
  • ¼ c thick cream

Ganache pouring sauce

  • 2/3 glasses of dark chocolate
  • 1 tablespoon of thick cream
  • 4 tablespoons of powdered sugar, sifted
  • 4-5 tablespoons of water, warm
  • 12-14 Mini Snickers, chopped

To make pudding

  1. Mix cornflour, sugar, salt and milk in a blender or food processor and pulse until well blended. Or, combine all the ingredients in a bowl and stir it tightly. Transfer the mixture to a heat-resistant bowl and place it over boiling water for 20-25 minutes, stirring occasionally. Pudding is ready when it is thick enough to coat the back of the spoon and leave a ribbon when the drizzle pudding is on it.
  2. Add vanilla to the mixture. Separate the mixture in half and add the chocolate into one half and stir until blended. Add the peanut butter to the remaining half and stir until smooth.

To make a caramel sauce

  1. Add sugar and water to the pan over medium heat, stirring until the sugar has dissolved. Dissolve the crystals formed on the sides with a wet pastry brush.
  2. After the sugar has dissolved, heat it to high.
  3. At this point do not stir the mixture directly. Occasionally, using the handle, stir the pan to keep the dough moving. The mixture will start to bubble after about one minute.
  4. After the mixture starts to turn golden, add butter and thick cream. The mixture will balloon wildly. Shake to combine (bubbles will subside after cooling). Set aside to cool completely.
To make ganache pour sauce
  1. Place chocolate and thick cream in a bowl over boiling water. Let the chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir the mixture to join. Add powdered sugar and stir until smooth. Add 1 tablespoon of water at a time, mix after each addition until pouring consistency is achieved. Set aside and allow the sauce to cool to warm.

To gather

  1. Make a sling foil by placing foil strips on the pan with 1 inch hanging on each side.
  2. Place the graham crackers side by side until the bottom of the pan is closed. Spread a thin layer of chocolate pudding on top. Place the second layer of graham cracker on top of the chocolate pudding. Spread a thin layer of peanut butter pudding on top. Continue alternating layers with chocolate pudding and peanut butter while separating each layer of pudding with a graham cracker layer.
  3. Pour the cold caramel sauce on top and set aside to set. Pour the cold ganache sauce on top and add the chopped Snickers on top. Finish with a drizzle of caramel and chocolate.
  4. Place the cake in the refrigerator or freezer for at least 8 hours to arrange or spend the night. (Freezer will make the pudding texture closer to ice cream).

This recipe is inspired by bakersroyale

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