Ingredients
Equipment
Method
- Unwrap twelve frozen sandwiches and place them firmly across the bottom of a rectangular baking dish, cutting a few to fill any gaps. Creating a solid, edge-to-edge foundation supports the heavy toppings, leaving you with a seamless, flat chocolate floor.
- Pour half of the hot fudge over the base and spread it into an even layer before topping it with half of the thawed whipped cream. Distributing these wet ingredients binds the tiers together, resulting in thick, distinct horizontal stripes.
- Stack the remaining twelve frozen bars over the cream and cover them completely with the rest of the fudge and whipped topping. "How do I keep the cake from melting while assembling?" Working quickly with fully frozen bars prevents structural collapse, ensuring a tall, neatly frosted white rectangle.
- Sprinkle the top evenly with chopped peanuts and colorful candies, then drizzle generously with chocolate and caramel syrups. Freezing the assembled dish for three hours sets the liquid layers, yielding a firm, beautifully decorated block ready for clean slicing.
Nutrition
Notes
Work quickly while assembling the tiers to prevent the frozen bars from melting, which ensures a structurally sound and level dessert before it returns to the freezer.