Friday, January 25, 2013

Snicker's Icebox Cake

2/3 cup cornstarch
1 cup granulated sugar
pinch of salt
1Tbsp pure vanilla extract
3/4 cups cold whole milk
3/4 cup creamy peanut butter

Caramel Sauce
1 cup sugar
6Tbsp water
4Tbsp butter
1/4 cup heavy cream

Ganache Pouring Sauce
2/3 cup dark chocolate
1Tbsp heavy cream
4Tbsp powdered sugar, sifted
4-5Tbsp water, warm

16 whole Graham Crackers
12-14 mini Snickers, chopped
    1. Combine cornstarch, sugar, salt, and milk in a blender/food processor and pulse until well blended. (or combine and whisk vigorously)
    2. Transfer mixture to a heat proof bowl and place over (not on) simmering water for approx 20-25 minutes, stirring occasionally.
    3. Pudding is ready when it is thick enough to coat the back of a spoon and leave ribbons when pudding is drizzled on top of itself.
    4. Add vanilla to mixture.
    5. Split mixture in half.
      1. Add chocolate to one half and whisk to combine.
      2. Add peanut butter to one half and whisk to combine.
    1. Place sugar and water into a saucepan over medium/low heat and stir until sugar has dissolved.
    2. Dissolve any crystals forming on the side with a wet pastry brush.
    3. Once sugar has dissolved, increase heat to high.
    4. Do not stir the mixture directly. Using the handle, give the pot a "swirl" to keep the mixture moving. The mixture will start to bubble after a minute or so.
    5. 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).
    6. Set aside to cool completely.
    1. Place chocolate and heavy cream in a bowl over (not on) simmering water.
    2. Let chocolate and cream sit for 2-3 minutes to melt without stirring.
    3. Slowly stir mixture to combine.
    4. Add powdered sugar and mix to combine.
    5. Add water 1Tbsp at a time, mixing after each addition until pouring consistency is reached.
    6. Set aside and let sauce cool to warm.
    1. Create a foil sling by placing a piece of foil in a pan with a 1 inch overhang on each side.
    2. Place graham crackers side-by-side until bottom of pan is covered.
    3. Spread a thin layer of chocolate pudding on top.
    4. Place second layer of graham cracker on top of chocolate pudding.
    5. Spread a thin layer of peanut butter pudding on top.
    6. Repeat sub-steps 2-5 until both chocolate and peanut pudding is gone.
    7. Pour cooled caramel sauce on top and set aside to set.
    8. Pour cooled ganache sauce on top and add chopped Snickers on top.
    9. Finish with caramel and chocolate drizzle.
    10. Place cake in refrigerator for freezer for at least 8 hours to set or overnight.
      (Freezer will make the pudding texture to be more like ice cream)
  1. The recipe will yield one 8x8 cake.
  2. Variations:
    1. graham crackers -> chocolate graham crackers
    2. peanut butter -> Nutella
      (Nutella Icebox Cake)
    3. peanut butter -> caramel OR peanut butter pudding -> caramel pudding
      (Twix Icebox Cake, and top with Twix instead of Snickers)
  3. Cake can be kept in the freezer or refrigerator for up to two days.

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