Chocolate Peanut Butter Icebox Cake is a salty-sweet dessert, filled with creamy chocolate and pockets of peanut butter. Make one large dessert for a group, or portion out for individual treats. No hot oven necessary!
I decided (again) to revisit the icebox cake. Something about summer screams desserts, but the overpowering heat screams “Don’t turn the oven on!”
Enter the icebox cake. Cool, creamy, and no oven required.
I was craving something with chocolate and peanut butter, and started researching recipes. I couldn’t really find anything that struck my fancy, though.
Most had peanut butter whipped cream. I wanted either chocolate sauce or cocoa-whipped cream. And a layer/river of peanut butter.
So instead, I came up with my own Chocolate Peanut Butter Icebox Cake.The thing I love about icebox cakes is that they’re make ahead dessert that you have to let sit overnight. This is so the flavors meld.
Crisp cookies or graham crackers soften, almost like cake. The longer you let them sit, the better they get.
I don’t make them nearly as often as I’d like, but seeing as I can plow through a 9X13-inch Chocolate Eclair Cake all on my own, it’s probably for the best that I don’t make them more often.
Still, they’re so delicious and easy to make…If you don’t mind waiting the twelve hours or so until they’re ready.
This Chocolate Peanut Butter Icebox Cake was very very good. Creamy and peanut-buttery, which is exactly what I wanted.
I think that to make it even more decadent, I might add some hot fudge sauce and top it with regular sweetened whipped cream. But that’s something to work on for another time.
I am glad I didn’t make a larger batch of this, though, because I would’ve eaten it all.
The bambino tried it, and was apparently less than impressed. He didn’t ask for his own, which he usually does if he like something. Jay hasn’t tried it yet, so I don’t know what he thinks about it.
But that’s no matter…It just means there’s more for me!
- 2 C heavy cream
- 2 Tbsp. sugar
- 1 tsp. vanilla extract
- 1 1/2 Tbsp. cocoa powder
- 3/4 C natural-style peanut butter (I used Smucker's)
- 36-40 vanilla wafer cookies
In the chilled bowl of a stand mixer, whip the 2 C heavy cream on high speed with the sugar and vanilla until soft peaks form. Lower the speed and add in the cocoa powder. Return the speed to high and whip until the cream is thick and spreadable.
In a serving bowl, place about 12 of the wafers. Spread a third of the peanut butter over top of the cookies. Spread a third of the cocoa whipped cream over top. Repeat the layers twice more.
Cover and refrigerate at least 8 hours, overnight if possible, before serving.