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  • 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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The recipe was originally published as Chocolate Peanut Butter Toffee Icebox Cake on

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