Chocolate Peanut Butter Toffee Icebox Cake

Chocolate Peanut Butter Toffee Icebox Cake
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 25 mins
  • Cook: 0 mins


1/2cup creamy peanut butter
2cups cold heavy cream, divided
1/2cup powdered sugar
1teaspoon 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.

Nutritional Info *per serving

  • Calories 380
  • Fat 29g
  • Saturated Fat 14g
  • Polyunsaturated Fat 3.5g
  • Monounsaturated Fat 9g
  • Cholesterol 65mg
  • Sodium 240mg
  • Potassium 170mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 16g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 4%
  • Iron 6%