SNICKERS CAKE
This is a recipe I found on Facebook, posted by "Kim's Krazyness." It has a moist, almost "wet" cake layer due to the topping of caramel you pour on while it's hot. NOTE: Because it has a real whipped cream topping, be sure to to store in the refrigerator!
Provided by Cindy-in-the-Kitchen
Categories Candy
Time 1h20m
Yield 15 pieces, 15 serving(s)
Number Of Ingredients 14
Steps:
- Bake the devil's food cake as directed on the box, in a 13 x 9" pan.
- While cake is baking, combine the sweetened condensed milk and most of the jar of caramel ice cream topping. (reserve a bit back for the topping).
- When the cake is done, remove from oven, and poke holes in it, using a fork or straw. Immediately pour the sweetened condensed milk - caramel mixture on top so it can soak into the cake.
- Cool cake completely.
- Top cake with semi sweet chocolate chips.
- In a well chilled bowl, using chilled beaters, whip the 2 cups of whipping cream, powdered sugar and the vanilla into whipped cream, about 1-3 minutes on high. Gently stir in the chopped Snickers Bar pieces. Spread over cake.
- Top with chopped peanuts.
- Drizzle top of cake with chocolate syrup and the reserved caramel syrup.
- Chill before serving, and store remaining portions in the refrigerator.
Nutrition Facts : Calories 563.1, Fat 30.7, SaturatedFat 13, Cholesterol 91.4, Sodium 430.3, Carbohydrate 69.1, Fiber 1.8, Sugar 39.3, Protein 8.1
SNICKERS™ ICE CREAM CAKE BARS
This frozen delight has layers of chocolate, caramel, peanuts and ice cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h40m
Yield 20
Number Of Ingredients 9
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.
Nutrition Facts : Calories 500, Carbohydrate 58 g, Cholesterol 85 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 45 g, TransFat 1/2 g
FROZEN SNICKERS ICE CREAM CAKE
This combination of chocolate, peanuts, and caramel reminded me of everyone 's favorite candy, a Snicker's bar. Use your favorite caramel or butterscotch sauce for this recipe. Yummmm!!
Provided by Chef mariajane
Categories Frozen Desserts
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 594.5, Fat 26.8, SaturatedFat 8.2, Cholesterol 23.6, Sodium 565, Carbohydrate 84.3, Fiber 4.8, Sugar 26.6, Protein 12.8
ULTIMATE SNICKERS ICE CREAM PIE
This Snickers Ice Cream Pie recipe is a 100% indulgent and irresistible dessert that is sure to be a crowd fave. Feel free to use Snickers or whatever favorite candy bars you love.
Provided by Ali
Time 1h30m
Number Of Ingredients 8
Steps:
- Add 30 Oreos to the bowl of a food processor. (Or you can do this step by hand.) Pulse until completely crumbled. Drizzle in the melted butter and puree until evenly combined, stopping to scrape the sides of the bowl down once if needed. Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes before adding ice cream.
- Dice the Snickers bars and remaining Oreos and set aside. While the crust freezes, set the chocolate ice cream out on the counter to thaw until slightly softened. Then remove the crust from the freezer, and gently spoon the ice cream into the pie crust to fill it up about halfway, smoothing the top so that it is nice and flat. Sprinkle half of the Oreos and Snickers pieces evenly on top of the chocolate ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
- Set the vanilla ice cream out on the counter to thaw for about 10-15 minutes, until slightly softened. Gently spoon the vanilla ice cream on top of the chocolate layer, smoothing the top with a spoon. Sprinkle the remaining Oreos and Snickers pieces evenly on top of the vanilla ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
- Then slice, serve and enjoy!
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- NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.
- 1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
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- While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.
- In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.
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- Take the pound cake and slice into three lengthwise slices. Place one of the layers back into the foil pan. Spread 2 tbsp. of the hot fudge on the pound cake slice first, then a nice layer of chocolate ice cream (about 1 ½ cups but you can use however much you want with all of the ice cream flavors) and sprinkle with Snicker pieces; Place the second layer on top of the chocolate ice cream and layer 2 tbsp. of caramel sauce on top of the second slice, sprinkle with chopped peanuts, and spread with caramel ice cream (same amount). Take the last layer and place it on top of the caramel ice cream and layer with a slightly thin layer of vanilla ice cream.
- Bend the edges of the foil pan to create somewhat of a well. Squeeze the chocolate shell syrup on top of the entire cake. Bending the edges and creating a well will help with the syrup from spilling all over the place. As soon as you pour the syrup on top, quickly sprinkle with toffee pieces. Cover with plastic wrap and place in freezer for 4 or more hours. Slice as desired and serve.
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