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.

Chocolate Peanut Butter Toffee Icebox Cake
Mark Boughton Photography / styling by Teresa Blackburn


1/2 cup creamy peanut butter
2 cups cold heavy cream, divided
1/2 cup powdered sugar
1 teaspoon vanilla extract
36 -- chocolate wafer cookies or chocolate graham crackers
1 -- (1.4-ounce) Heath bar, chopped


  1. Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened.
  2. 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.
  3. 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.



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