8/13/2019 Snickers Cake

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Snickers Peanut Butter Brownie Ice Cream Cake1 8-inch cake

1 box brownie mix, plus ingredients required on box1/4 cup milk8 oz cream cheese, softened1/2 cup sugar1 1/2 cups peanut butter8 oz Cool Whip, thawed1 20 oz bottle chocolate sundae syrup (Heres the one I used)1 20 oz bottle caramel sundae syrup1 11.5 oz bag mini snickers, chopped, divided into three groups

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once its been assembled. If you do not have a springform pan, lineyour pan with clear wrap before adding your parchment paper and cake board. Youcan use the clear warp to lift your cake out of the pan once its assembled and frozen.

Brownies:1. Make brownie dough according to instructions on back of box.2. 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 whi

ch would cook for the normal time and cut it in half, but cutting a brownie in half isnt super easy).3. When brownies are done baking, allow to completely cool.

Ice Cream:1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of astand mixer, or with a hand mixer. Mix until completely combined.2. Fold in the cool whip.

Assembling it all:1. 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 i

n the bottom of the pan.NOTE: You should be using the same 8-inch pan you used for the brownies. Not all8-inch pans are exactly the same size. Your brownie needs to fit in this pan.2. Put the first brownie layer in the bottom of your pan.3. Spread 1 cup caramel sauce and 1 cup chocolate sauce over the brownie. Top with first group of chopped snickers.4. Top with half of the peanut butter ice cream.5. Add second brownie to the pan, on top of the ice cream.6. Again cover with 1 cup caramel sauce and 1 cup chocolate sauce. Top with second group of chopped snickers.7. Top with remaining peanut butter ice cream.8. Allow ice cream cake to freeze completely.9. When frozen, remove from springform pan and remove parchment paper from sides

.10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.