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Chocolate Peanut Butter Toffee Ice Box Cake Recipe

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This recipe for Chocolate Peanut Butter Toffee Ice Box Cake, by , is from The Not So Little Family Cookbook , 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!

Contributor:  
Contributor:  
Julia Little

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup creamy peanut butter
2 cups cold heavy cream divided
1/2 cup powdered sugar
1 tsp vanilla extract
36 chocolate wafer cookies or chocolate graham crackers
1 1.4ounce Heath bar chopped

Directions:
Directions:
1. Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened.
2. Beat remaining 1 1/4 cups cream, sugar and vanilla in another large bowl until soft peaks form. Stir about 1/4 of whipped cream into peanut butter mixture. Fold in remaining cream.
3. Line a 9 inch spring form pan with plastic wrap. Spread a thin layer of peanut butter mixture in bottom of pan. Arrange 12 cookies on top and cover with about 1/3 of remaining peanut butter mixture. Repeat with 2 more layers ending with peanut butte mixture. Sprinkle with Heath bar around top edge and refrigerate 5 hours to overnight. Remove pan sides. Gently lift cake by the plastic wrap to remove from the pan bottom and peel away plastic wrap.

Number Of Servings:
Number Of Servings:
10

 

 

 

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