Today I’ve got a classic Newfoundland dessert that is at all of our potlucks and for good reason. Snack n’ a half is the most nostalgic dessert that I grew up with but also so simple to make. An icebox cake that only requires 5 ingredients and combines the wonder of peanut butter, chocolate and cream.
Snack n’ a half is one of the first desserts I ever learned how to make and still one of my all time favourites. It has now also become a favourite for all of my family in Alberta. It involves the best combo of cool whip, crispy crunch bars and oatmeal cookies and the flavours will not disappoint.
I’ve been meaning to post this recipe for ages but I needed to actually measure everything, as I grew up just making it by memory on how it should look. I’ve finally got the measurements down and pictures so here you go, one of the most delicious, simple desserts you’ll ever make!
Snack n’ a half is so easy to make, my son, who’s 6, can make it completely by himself. This is technically just an icebox cake but I highly recommend keeping it in the freezer instead of the fridge! It will be a little less sweet and so refreshing on a hot day.
If you’d prefer a smaller icebox cake, check out my monster cookie icebox cake. The peanut butter whipped cream is one of my favourite things to lick out of the bowl!
What If I Can’t Find Crispy Crunch Bars?
You can make this with any bar you like really. It traditionally also be made with Skor bar but I’m not a fan of Skor so I always used crispy crunch.
For my American friends, Butterfinger would be a great replacement!
What Type of Cookies?
My favourite is oatmeal, particularly the Breaktime ones, in this dessert but any store bought crunchy cookies will work! I’ve also used chocolate chip cookies in the past but you can mix it up and use whatever you like.
Cool Whip vs Real Whipped Cream
I’ve only ever tested this recipe with cool whip as that’s how we grew up making it. I think making your own whipped cream will work but I recommend using my stabilized whipped cream if you try. You don’t want it to wilt and get runny while the snack n’ a half chills.
If you really want to get adventurous, you could also try making it with my stabilized chocolate whipped cream as well. This would obviously be much more decadent and rich then.
Can I Make Gluten Free Snack N’ A Half?
Yes, however not with crispy crunch bars as they’re not gluten free. Skor bars state they are and you would need to use a gluten free cookie or biscuit as well. The original Butterfinger bar also states that it is gluten free.
Snack N’ A Half Assembly
This is incredibly easy to assemble and you’ll need to start by lining the bottom of your 9×13 pan with cookies dipped in milk. Then top that with cool whip and crushed crispy crunch bar. Repeat this step once more so you have 2 layers of cookies and you end with crushed crispy crunch on top.
American Measurements
So I’m using 1.5L of cool whip as our containers in Canada come in 1L packages. This equals about 6 cups of cool whip. So for an American container in oz, it would be 16oz.
Baking Tips
- Keep in the freezer if you want it to be more like an ice cream cake. This is how we always ate it, just take it out 10 minutes before serving.
- See above on how to make gluten free snack n’ a half.
- Make sure to dip the cookies in milk to give a more cakey texture. You can use any milk you like.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Summer Baking
Today’s song is one of my favourite Newfoundland songs and so much fun to dance too. Here’s The Rhythm of the Goat by The Navigators. Happy Baking!! **Disclaimer: Liv’s Little Muffins owns no rights to this song.
Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.
Snack N’ A Half
Ingredients
- 3/4 cup milk (any kind)
- 1 1/4 boxes Breaktime oatmeal cookies (about 50 cookies if using this brand)
- 1.5 Litres (16oz) Cool Whip
- 4 crispy crunch bars, crushed (about 200g)
Instructions
- Line a 9×13 pan if you desire, I typically don't though. Pour the milk into a wide mouth bowl, something you can dip in easily.
- Dip the cookies into the milk and then line the bottom of the pan until covered.
- Spread 1/2 of your cool whip over top of the cookies and then sprinkle 1/2 of your crispy crunch bar crumbs over top.
- Repeat these steps once more so that you have 2 layers of cookies and finish with crispy crunch bar crumbs on the top. Cover with saran wrap and place in the freezer for at least 4 hours. Remove from the freezer about 10 minutes before serving and enjoy!
- Store in the fridge or freezer but I prefer it kept in the freezer.
