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
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 CAKE
This is a QUICK AND EASY CAKE!!!! Try this cake with a scoop of vanilla ice cream.........OHHHHHHH SOOOOOOOO GGGGOOOOODDDDD!!!!!!!!!
Provided by Capncrunch
Categories Dessert
Time 50m
Yield 1 9x13 pan, 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Mix and bake cake as directed on box in a 9x13 pan.
- After baking, while still hot, pour caramel ice cream topping over cake.
- Sprinkle chocolate chips and chopped nuts over the caramel layer.
- Serve warm or after cake has cooled.
Nutrition Facts : Calories 435.7, Fat 20, SaturatedFat 5.6, Cholesterol 53.2, Sodium 454.7, Carbohydrate 64.9, Fiber 3.4, Sugar 29.2, Protein 5.8
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