You are here: Home » Recipes » Chocolate Peanut Butter Toffee Icebox Cake Chocolate Peanut Butter Toffee Icebox Cake Kitchen Tested Yield 10 servings Prep 25 mins Cook 0 mins A great way to get chocolate into your summer -- no cooking required. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 1/2 cup creamy peanut butter2 cups cold heavy cream, divided1/2 cup powdered sugar1 teaspoon vanilla extract36 -- chocolate wafer cookies or chocolate graham crackers1 -- (1.4-ounce) Heath bar, chopped Instructions Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened. Beat remaining 1 3/4 cups cream, sugar and vanilla in another large bowl until soft peaks form. Stir about one-quarter of whipped cream into 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 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 plastic wrap. Recipe by Jean Kressy.