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Candy Bar Freezer Dessert

Candy bar freezer dessert with a buttery Oreo crust and a caramel-vanilla ice cream base studded with Snickers, Butterfingers, Kit Kats, and Milky Ways. No-bake and freezer-ready, it’s creamy, thick, and loaded with chopped candy on top for easy potluck servings.
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Prep Time 20 minutes
freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreos Crush to fine crumbs.
  • 6 tbsp butter Melted.
Ice cream filling
  • 0.5 gallon vanilla ice cream Softened.
  • 0.5 cup caramel sauce Plus more if you want extra drizzle.
  • 2 cup mixed candy bars Roughly chopped (Snickers, Butterfingers, Kit Kats, Milky Ways).
Topping
  • 2 cup whipped topping Thawed if frozen.
  • 1 Extra candy bar pieces For arranging on top.

Equipment

  • 1 sheet pan
  • 1 9x13 pan

Method
 

Build and freeze the Oreo crust
  1. Combine the crushed Oreos and melted butter and press firmly into a 9x13 pan. Freeze for 15 minutes, until set to the touch and holding its shape.
Make the caramel-vanilla candy ice cream layer
  1. Fold 1-1/2 cups of the chopped mixed candy bars and the caramel sauce into the softened vanilla ice cream. Mix gently until evenly streaked with caramel and dotted with candy pieces.
Freeze the candy ice cream layer
  1. Spread the caramel candy ice cream over the frozen Oreo crust in an even layer. Freeze for 4 hours, until completely firm.
Add whipped topping and candy bar topping
  1. Spread the whipped topping over the top layer to cover the surface completely. Arrange the remaining candy bar pieces generously across the top, keeping a colorful, even pattern.
Final freeze before serving
  1. Freeze the dessert for 2 more hours before scooping. The surface should be fully set and the edges should release cleanly when sliced.

Notes

Pro tip: soften the vanilla ice cream just enough to fold smoothly—if it’s too melty, the caramel may pool. Store covered in the freezer for up to 2 weeks; for best texture, thaw in the refrigerator for 10–15 minutes before scooping. Freezing works well with this dessert (do not refreeze after thawing). For a lighter option, use reduced-fat whipped topping and a smaller portion of caramel sauce while keeping the candy amount the same.