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No-Bake Candy Birthday Cake

Creating a birthday cake can be daunting, especially if baking isn't your thing. But what if you could whip up something fun, colorful, and totally unique without touching the oven? This no-bake birthday cake is sure to be a hit at any celebration.
Print Recipe
Prep Time 25 minutes
Resting TIme 2 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups crushed graham crackers or cookies
  • 1/2 cup melted butter
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 cups 2 cups assorted mini candy bars , chopped (Snickers, Kit Kats, M&M’s, etc.)
  • 1 1/2 cups heavy cream
  • 1 cup milk chocolate chips
  • 1/4 cup caramel sauce
  • Extra candies for decoration (optional)

Equipment

  • 1 9-inch springform pan (or any deep cake pan)
  • 1 Mixing bowls
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board
  • 1 Plastic wrap or aluminum foil

Method
 

  1. Prepare the Base:
    In a bowl, mix the crushed graham crackers with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Refrigerate for 15 minutes to set.
    cake base
  2. Make the Peanut Butter Layer:
    In a separate bowl, combine the creamy peanut butter and powdered sugar. Mix until smooth and creamy. Spread this mixture over the chilled graham cracker base, smoothing it out evenly with a spatula.
    peanut base
  3. Add Candy Layer:
    Sprinkle the chopped mini candy bars evenly over the peanut butter layer, pressing them down gently so they adhere.
    choped kit kat
  4. Prepare the Chocolate Ganache:
    In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the milk chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
    ganache making
  5. Assemble the Cake:
    Pour the chocolate ganache over the candy layer, spreading it out evenly to cover all the candy pieces. Drizzle the caramel sauce over the ganache in a decorative pattern. Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until the cake is set and firm.
  6. Decorate and Serve:
    Once set, remove the cake from the pan and transfer to a serving plate. Decorate with extra candies on top, if desired. Slice and serve chilled.
    kit-kat-cake

Notes

  • Customize the Candy: Use your favorite candies or whatever you have on hand. This cake is highly adaptable to different flavors and textures.
  • Keep It Cool: Store the cake in the refrigerator to keep it firm. Let it sit out for about 10-15 minutes before slicing for easier cutting.
  • Add a Crunch: For extra texture, consider adding chopped nuts or crushed pretzels to the peanut butter layer.