This Twix Icebox Cake is an easy and decadent no-bake cake. Made with homemade pudding, shortbread cookies, caramel and chocolate!
Lets break away from the one pot meals for a little while so I can bring you some insanely good summertime desserts.
When I think of desserts in the summer I instantly think of no-bake desserts because let’s face it, who wants to turn on the oven in extremely hot weather???
I have a few no-bakes that I will be sharing with you over the next few days and the first is this Twix icebox cake. This is my first icebox cake and to be honest- I’m hooked! I don’t know why it has taken me this long to make one!!!
They are super easy and pretty quick to put together. You do need to plan ahead on these desserts because they need to be in the refrigerator for 24 hours to make the cookies nice and soft and cake like. They aren’t soggy if that is concerning you, trust me I don’t like soggy things! They do actually make you think you are eating cake!
I made a simple homemade pudding for this icebox cake but used store bought caramel sauce. (Feel free to use homemade caramel sauce) There is more cookie to pudding ratio in this dessert, but I can’t fit anymore pudding in the pan without taking out a layer of cookies. So, I guess it is a matter of preference- more “cake” or more pudding. This recipe makes enough pudding for three layers of cookie so if you decide to take out a cookie layer you will want to make a little more pudding. 🙂
In other notes: wheat harvest has been in full swing here for a week and they were rained out last night. On the bright side, my brother came out to help Sunday night with harvest and now we will have a chance to visit. 🙂
- 2/3 cup packed brown sugar
- 1/4 cup all purpose flour
- pinch of salt
- 1 cup heavy cream
- 1 cup milk
- 3 large egg yolks lightly beaten
- 2 tablespoons butter
- 1 teaspoon vanilla
- LAYERING ITEMS:
- 2 packages Simply Made Butter Cookies
- 1/2 cup caramel syrup
- 1-2 1.79 oz Twix candy bars, chopped
- CHOCOLATE TOPPING:
- 1 cup semi sweet chocolate chips
- 1/2 cup butter cut into small pieces
- 1/4 cup heavy cream
- 2 tablespoons sugar
- 2 teaspoons vanilla
PUDDING: In a medium sized saucepan combine the brown sugar, flour and salt. Slowly whisk in the cream and milk. Cook over medium heat stirring constantly until mixture starts to thicken. Remove from heat and stir in at least half of the hot mixture into the egg yolks, then stir back into the pan of hot mixture. Bring to a boil and cook until thickened, remove from heat and stir in the butter and vanilla. Set aside and let cool for a little bit.
Line an 8x8 pan with foil. Arrange cookies in the bottom of a pan in a single layer. You may need to break some cookies to fit. Don't worry about filling in every nook and cranny. Top cookies with half of the pudding. Drizzle half of the caramel sauce over the pudding. Top with cookies then the remaining pudding and caramel sauce. Top with cookies.
CHOCOLATE TOPPING: In a small microwave safe bowl melt the chocolate chips, butter, sugar and cream in 15 second increments, stirring after each interval. Pour over the top of the cookies. Top with chopped candy bars. Refrigerate for at least 24 hours. Store any leftovers in the refrigerator.
Chocolate topping adapted from Averie Cooks