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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chocolate Peanut Butter Toffee Icebox Cake Recipe

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This recipe for Chocolate Peanut Butter Toffee Icebox Cake is from Nothing Fancy ~ Just Good O'l Iowa Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup creamy peanut butter
2 cup cold heavy cream divided
1/2 cup powdered sugar
1 tsp. vanilla
36 chocolate wafer cookies or chocolate graham crackers
1 (1.4 oz)Heath bar, chopped or Heath Bits
Directions:
Directions:
Combine peanut butter and 1/4 c cream in a large bowl. Stir until smooth and softened. Beat remaining 1 3/4 C cream, sugar and vanilla in another large bowl until soft peaks form. Stir about one quarter of the whipped cream into the peanut butter mixture. Fold in remaining cream. Line a 9 inch springform pan with plastic wrap. Spread a thin layer of peanut butter mixture on bottom of pan. Arrange 12 cookies on top and cover with about one third of the remaining peanut butter mixture. Repeat with two more layers of cookies and peanut butter mixture, ending with peanut butter mixture. Sprinkle Heath bar around top edge and refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away the plastic wrap. Serves 10

 

 

 

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