Snickers Icebox Cake Recipe

KB Mixes Needed:
Rich Chocolate Cupcake and Cake
Ganache Icing
PopSweet Caramel (previously made)

Ingredients:
For the cake:
1 packet KB Rich Chocolate Cupcake and Cake mix
6 tbsp melted butter
2 tbsp heavy cream
2 large eggs
1/3 cup unsweetened nut milk
For the nougat layer:
¼ cup refined coconut oil
7 oz heavy cream or unsweetened coconut cream
¼ cup no sugar added almond butter
1 tsp vanilla extract
½ cup heavy cream
1 tbsp PopSweet sweetener

For the caramel layer:
1 recipe PopSweet caramel (save 3 tbsp for the garnish)
½ cup roasted, unsalted peanuts (save 2 tbsp for garnish)
For the ganache layer:
1 package KB Ganache Icing mix
12 tbsp butter, melted

Directions:

1. Follow the directions on the back of the KetoBakes Chocolate Cake and Cupcake mix, but bake in a 9x5 loaf pan lined with parchment paper for 55 minutes, or until the center is done. Cover the top with foil if it is getting too dark. Let cool to room temp.
2. While the cake is baking, start the nougat layer. Add the coconut oil, heavy cream (or coconut cream), almond butter and vanilla to a small saucepan and cook over medium heat until everything has melted together. Simmer for a few minutes until the mixture has thickened. Take off the heat and let cool, then cover and refrigerate until chilled.
3. Once the nougat has chilled, whip the ½ cup heavy cream with 1 tbsp sweetener. Mix in the nougat until it is fully combined.
4. To start the layers, cut the top ¼ inch off the cooled chocolate cake (you can eat this now as a snack!). Then, cut the rest of the cake into 3 equal layers with a knife. Add a new piece of parchment to the same loaf pan and add 1 layer of chocolate cake. Then, add half the whipped nougat and smooth the top. Pour over an even layer of caramel and top with peanuts. Do this 1 more time. Add the last layer of chocolate cake on top, cover and place in the freezer for 4 hours.
5. When the cake is semi-frozen, use the parchment paper to lift the cake out and place on a wire rack with a cookie sheet underneath. Mix together the ganache icing mix according to the directions. Working quickly, pour the ganache over the top of the cake, making sure to get all the sides covered. Add a few peanuts to the top before the ganache fully sets, then drizzle on the remaining caramel.
6. This recipe holds up frozen, so take out of the freezer about 15-20 minutes before serving. Cut into equal pieces and serve.

If you miss having a snickers, then this cake is made for you! This Snickers Icebox Cake has a delicate
layer of whipped nougat, caramel, peanuts and chocolate cake to satisfy any sweet tooth. With this cake
being keto, you’ll never have any regrets going back for seconds (which we’re sure you will!)