Snickers Ice Cream Cake Bars Recipes

SNICKERS™ ICE CREAM CAKE BARS

Steps:

• Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes.
• Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour.
• Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm.
• When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

FROZEN SNICKERS ICE CREAM CAKE

Steps:

• Line a 9x5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhanf the pan by 6 inches. Scoop the ice cream into a large bowl, then work to soften, Fold the peanut butter into the ice cream until uniformly mixed.
• Working quickly, arrange 8 chololate wafers to cover the bottom of the pan, (some overlapping is fine). Spread one third of the ice cream mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.
• To serve, unwrap and gently ttug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water). using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing.
• TO MAKE AHEAD: this ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

SNICKERS™ CANDY BAR DUMP CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large microwavable bowl, microwave 1/2 cup frosting uncovered 5 to 10 seconds or until frosting is thin. Beat in milk with whisk until blended. Stir in dry cake mix. Spread batter evenly in pan. Sprinkle chocolate chips and 1/3 cup peanuts evenly on top.
• Bake 28 to 32 minutes or until toothpick inserted in center of cake comes out almost clean. Cool completely, about 1 hour 30 minutes.
• When ready to serve, spoon and spread whipped topping evenly over top of cooled cake. Sprinkle chopped candy bars and 2 tablespoons peanuts on top. In small microwavable bowl, microwave 1/4 cup frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Using fork, drizzle warmed frosting over cake. Stored loosely covered in refrigerator.

SNICKERS ICEBOX CAKE RECIPE - (4.3/5)

Steps:

• 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. o 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).