Best Snickers Cake Recipes

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™ 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.

SNICKERS SNACK CAKE

Steps:

• Preheat oven to 350°F
• Line a 9 inch baking pan with heavy-duty aluminum foil. Lightly grease foil.
• In a large boil, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares to serve.
• Chocolate Frosting:.
• In a medium saucepan, melt butter over medium low heat. Add cocoa and buttermilk, whisking until cocoa dissolves.
• Gradually whisk in confectioners' sugar until smooth. Stir in snickers bars. Immediately spread over hot cake.

SINFUL SNICKERS CAKE

Steps:

• Prepare cake according to directions.
• Grease a 9 by 13 pan and pour in 1/2 batter .
• Bake at 350° for 20 minutes.
• Melt caramel with milk and margarine.
• Remove cake from oven and pour caramel mixture over top.
• Sprinkle with chips and nuts.
• Dot the top with remaining batter and bake 20 more minutes.

GOOEY SNICKERS CAKE

Steps:

• Combine cake mix, 1 egg, water, and margarine and beat until smooth.
• Place in a greased 9x11 cake pan and smooth out.
• Over low heat, or in microwave, melt candy bars.
• Stir in cream cheese.
• Add 2 beaten eggs and use mixer to mix well.
• Beat in powder sugar until smooth.
• Pour over the cake and bake at 350 degrees for 30 minutes.
• Cool in fridge for 1 hour.

SNICKERS CAKE

Steps:

• 1. Bake cake in a 9x13-inch pan according to direction on the package.
• 2. 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.
• 3. 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.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• 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. BROWNIES: Make brownie dough according to instructions on the back of the box. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at the temperature on the box, reducing baking time to about 20 minutes. You can also bake 1 big brownie, which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy. When brownies are done baking, allow to completely cool. ICE CREAM: 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. Fold in the cool whip. ASSEMBLY: Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan. Put the first brownie layer in the bottom of your pan. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with the first group of chopped Snickers. Top with half of the peanut butter ice cream. Add second brownie to the pan, on top of the ice cream. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with the second group of chopped Snickers. Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely. When frozen, remove from springform pan and remove parchment paper from sides. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides. Cover with remaining chopped Snickers and a little more caramel and chocolate sauce. Freeze for about an hour, then serve.

SNICKERS CAKE

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.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE

Steps:

• 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.
• Brownies: Make brownie dough according to instructions on back of box.
• Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal.
• Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
• When brownies are done baking, allow to completely cool.
• Ice Cream: 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.
• Fold in the cool whip.
• Assembling it all: Line the sides of an 8-inch springform pan with parchment paper.
• The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan.
• If you want, put a cardboard cake circle in the bottom of the pan.
• NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
• Put the first brownie layer in the bottom of your pan.
• Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie.
• Top with first group of chopped snickers.
• Top with half of the peanut butter ice cream.
• Add second brownie to the pan, on top of the ice cream.
• Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce.
• Top with second group of chopped snickers.
• Top with remaining peanut butter ice cream.
• Allow ice cream cake to freeze completely.
• When frozen, remove from springform pan and remove parchment paper from sides.
• Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

SNICKERS CHOCOLATE BUNDT CAKE

Steps:

• 1. Mix together and then add 12 oz bag of semi sweet chocolate chips. Mix chocolate chips into the cake mix. Bake in greased bundt pan at 350 degrees for 55 minutes. Cool before turning the cake out of the pan. When cake is out immediatly frost with chocolate frosting and place Snickers on top. Hope you like chocolate!

SNICKERS COFFEE CAKE

Steps:

• In large bowl, combine flour and sugars; cut in butter until mixture resembles coarse crumbs.
• Set aside 1/2 cup for topping.
• To the remaining crumb mixture, add baking soda and salt.
• Beat egg, buttermilk and vanilla; add to the crumb mixture and mix well.
• Pour into a greased 11x7x2-in. baking pan.
• Combine candy bars, pecans and reserved crumb mixture; sprinkle over the top.
• Bake at 350ºF. for 40 minutes or until toothpick inserted near the center comes out clean.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE

Steps:

• 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.
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SNICKERS CAKE

Steps:

• Preheat oven to 350°F.
• Set aside 1/2 cup each of chocolate chips and walnuts.
• Make cake mix according to directions.
• Pour 1/2 of the batter into the prepared spring form pan (around 10 inches by 3)pan and bake at 350°F for 20 minutes.
• In a saucepan over medium low heat melt caramels, margarine, and milk.
• Pour this over baked cake, top with 1 cup of chocolate chips and 1/2 cup walnuts.
• Pour remaining batter over this and sprinkle top with 1/2 cup walnuts.
• Bake again at 350°F for 20-30 minutes.
• Remove from heat; cool completely and frost with milk chocolate frosting.
• Sprinkle top with the remaining 1/2 cup chocolate chips and the 1/2 cup walnuts.

SNICKERS CAKE

Steps:

• Make cake:
• Preheat oven to 350°F. Grease three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and cool to barely lukewarm.
• Using electric mixer, cream butter in large bowl until light and fluffy. Gradually add 1 1/4 cups sugar, beating until smooth. Beat in egg yolks 1 at a time. Mix in vanilla. Stir in chocolate, then peanuts. Sift flour over batter and gently fold in. (Batter will be very thick.)
• Using clean dry beaters, beat whites with cream of tartar in another large bowl to soft peaks. Gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Fold 1/2 of whites into batter to lighten. Gently fold in remaining whites. Divide batter among prepared pans. Bake until tester inserted in centers comes out clean and tops are crusty, 25 to 30 minutes. Cool in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen, if necessary. Turn out onto racks. Peel off paper. Cool to room temperature. (Cakes can be prepared 2 days ahead. Wrap tightly and refrigerate.)
• Make buttercream:
• Using electric mixer, beat yolks in bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted, 5 minutes. Meanwhile, stir sugar and water in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until candy thermometer set in syrup registers 234°F. to 240°F. (soft-ball stage).
• Beat hot syrup into egg yolks in slow steady stream. Continue beating until thick and cool, about 10 minutes.
• Melt chocolate in top of double boiler over simmering water; stir until smooth. Remove from over water and let stand until cool but still liquid. Gradually beat butter into yolk mixture 1 tablespoon at a time. Add chocolate and stir to combine. Transfer 2 cups buttercream to small bowl; stir in chopped Snickers bars.
• To assemble cake:
• Place one cake layer on platter top side down. Spread half of Snickers buttercream over. Top with second cake layer. Spread remaining Snickers buttercream over. Top with third cake layer. Spoon 1 cup plain buttercream into pastry bag fitted with medium star tip. Frost top and sides of cake with remaining buttercream. (Can be assembled 2 days ahead. Cover with cake dome and refrigerate.) Bring cake to room temperature before serving.

TASTEFULLY SIMPLE SNICKERS CAKE

Steps:

• Mix butter and water into pound cake mix as directed.
• Pour into a greased 5" x 9" pan and bake in the center of a 350° oven for 40 minutes.
• Remove and let cool completely.
• While the cake is cooling, make the icing by mixing softened butter, confectioners sugar and vanilla. Add in the 1/2 C caramel sauce and stir until combined.
• Once the cake is cool, frost completely with the caramel icing.
• Scatter peanuts and chocolate chips on top.
• Drizzle the remaining 1/4 C caramel sauce over entire cake.
• Serve and enjoy!

SNICKERS CAKE

Steps:

• first 4 ingredients are melted together
• put the last 2 ingredients into the saucepan and stir together.
• melt 200 grams of chocolate
• pour the mass into a baking tin (a small one)
• distribute it evenly.
• pour the melted chocolate on top.
• put in fridge to cool.

SNICKERS BROWNIE ICE CREAM CAKE

Steps:

• 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.
• Brownies:
• Make brownie dough according to instructions on back of box.
• Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
• When brownies are done baking, allow to completely cool.
• Ice Cream:
• 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.
• Fold in the cool whip.
• Assembling it all:
• Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
• NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
• Put the first brownie layer in the bottom of your pan.
• Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
• Top with half of the peanut butter ice cream.
• Add second brownie to the pan, on top of the ice cream.
• Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
• Top with remaining peanut butter ice cream.
• Allow ice cream cake to freeze completely.
• When frozen, remove from springform pan and remove parchment paper from sides.
• Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

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).

NO BAKE SNICKERS CHEESE CAKE

Steps:

• Preheat oven to 350 degrees.
• Combine oreo cookie crumbs w/ coco powder and butter and flatten crumbs in bottom of spring form pan, or square baking dish and back 12 minutes until firm.
• Meanwhile, in an electric mixer, add cream cheese, sweetened condensed milk, sugar, coco and vanilla. Mix on high for 10 min (or until no chunks are left from the cream cheese), and stopping a few times to scrap around the bowl.
• Melt peanut butter in microwave for approx 1 min or until slightly liquid.
• Remove pan from oven, layer pieces of snickers chocolate bars on top of crust, then dizzle peanut butter onto of snickers pieces.
• Once cream cheese filling is well blended, pour over melted peanut butter and smooth out with spatula.
• Cool in fridge for approximately 7 hours.
• Once ready to surve, microwave chocolate chips, heavy cream and butter and drizzle ontop of each piece.

SNICKERS POKE CAKE

Steps:

• Prepare and bake your chocolate cake following instructions on the cake mix box. When the cake is done cooking, take it out of the oven and poke the cake all over with the back side of a wooden spoon. Microwave your hot fudge and pour 3/4 of the jar on top of the cake so it will soak in while the cake is still hot. Let the cake cool. Pour 1/4 cup of the caramel sauce over the hot fudge. It is okay if some seeps into the holes. Spread the cool whip over the caramel sauce. Drizzle rest of hot fudge over top of the cool whip. Sprinkle the crumbled snickers and peanuts over the top. Drizzle with 1/4 cup of the caramel sauce and 1/4 cup of the chocolate syrup before serving.