Print Recipe

Clark Bar Cake


  • 1 Graham cracker crust
  • 2 cups confectioners' sugar
  • 2/3 cup peanut butter
  • 1 (12 ounce) container Cool Whip, divided
  • 8 ounces cream cheese
  • 4 Clark bars, crushed


  1. Make a Graham cracker crust; spread in a 9 x 13-inch pan.
  2. Mix the confectioners' sugar, peanut butter, 10 ounces of Cool Whip and cream cheese.
  3. Fold in half of the crushed Clark bars. Spread over crust.
  4. Cover the mixture with remaining Cool Whip and crushed Clark bars.
  5. Refrigerate.

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