CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

CHOCOLATE PEANUT-BUTTER ICEBOX CAKE RECIPE | MARTHA STEWART



Chocolate Peanut-Butter Icebox Cake Recipe | Martha Stewart image

This crowd-pleasing icebox cake uses store-bought cookies; the only challenge you'll face during the assembly of this treat is having to share with friends and family.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 4

2 cups heavy cream, well chilled
1/3 cup confectioners' sugar
1/3 cup smooth natural peanut butter (not unsalted)
1 box (9 ounces) chocolate wafer cookies

Steps:

  • In a large bowl, whip 1 1/2 cups cream with sugar until soft peaks form. In a small bowl, whisk peanut butter until soft and smooth; whisk in 1/2 cup cream until light and fluffy. Fold peanut-butter mixture into whipped cream until incorporated.
  • Dab the bottom of 6 cookies with a very small amount of cream mixture and arrange in a circle on a serving plate; place 1 cookie in the middle of circle. Top with cup cream mixture, spreading outward to cover all but outer edges of cookies. Repeat process 5 more times (staggering the cookie layers), ending with cream. Cut 3 cookies in half; decorate top of cake with cookie halves.
  • Refrigerate cake at least 8 hours (or up to overnight). To serve, cut into wedges with a serrated knife.

Nutrition Facts : Calories 429 g, FatContent 32 g, FiberContent 1 g, ProteinContent 6 g

CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE - BETTYCROCKER.COM



Chocolate Peanut Butter Icebox Cake Recipe - BettyCrocker.com image

Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.

Provided by Annalise Sandberg

Total Time 8 hours 45 minutes

Prep Time 45 minutes

Yield 12

Number Of Ingredients 9

Betty Crocker™ double chocolate chunk cookie mix
Oil, water and egg called for on cookie mix pouch
1 package (8 oz) cream cheese
1/3 cup creamy peanut butter
1/4 cup powdered sugar
1 teaspoon vanilla
1 container (12 oz) Cool Whip frozen whipped topping, thawed
1 cup mini peanut butter cups
1/2 cup chocolate sauce or topping

Steps:

  • Bake cookies as directed on pouch. Cool completely.
  • In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
  • Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
  • In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
  • Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

Nutrition Facts : Calories 480 , CarbohydrateContent 59 g, CholesterolContent 35 mg, FatContent 5 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 42 g, TransFatContent 0 g

More about "chocolate peanut butter icebox cake recipes"

CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE | EATINGWELL
This no-bake "refrigerator cake" evokes pure nostalgia for childhood treats. Fold peanut butter into whipped cream for a delicately nutty frosting. Then, layer chocolate wafers with the creamy filling, and let it all meld together in the refrigerator for a decadent summertime treat.
From eatingwell.com
Reviews 5
Total Time 4 hours 35 minutes
Category Low-Calorie Summer Dessert Recipes
Calories 196.8 calories per serving
  • Spread about 1 teaspoon of the whipped cream mixture onto each wafer. Stack the wafers, allowing 5 wafers per stack. Place the stacks on their sides on a platter, connecting them to make a log about 12 inches long. Frost with the remaining whipped cream mixture. Tent with foil and refrigerate for at least 4 hours or overnight. To serve, cut into 1-inch slices on the diagonal.
See details


CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE BY RACHAEL PACK
Turn one of your favorite flavor duos — chocolate and peanut butter — into a simple icebox cake by layering chocolate wafer cookies with homemade peanut butter whipped cream. 
From thedailymeal.com
Reviews 3.8
Total Time 19 minutes59S
Cuisine American
Calories 603 calories per serving
  • When ready, remove the cake from the fridge, drizzle with hot fudge sauce and sprinkle with chopped peanut butter cups, and serve.
See details


BEST PEANUT BUTTER ICEBOX CAKE RECIPE - HOW TO MAKE PEANUT ...
Peanut Butter Icebox Cake from Delish.com will satisfy every sweet tooth you have.
From delish.com
Total Time 4 hours 30 minutes
Category dessert
  • Make the filling: In a medium bowl using a hand mixer, beat together cream cheese, 1 1/4 cups peanut butter, powdered sugar, vanilla, and salt until light and fluffy. Set aside. In a separate large bowl using a hand mixer, beat heavy cream until stiff peaks form. Add half of the peanut butter mixture and beat until evenly incorporated. Add the remaining peanut butter mixture and beat until fluffy. Spread a very thin layer of peanut butter filling onto the bottom of an 8" springform pan, then top with an even layer of whole Oreos. Spread more peanut butter filling on top of cookies and repeat layering process until you have 4 layers of cookies. Spread a final layer of peanut butter filling on top and transfer any remaining to a piping bag fit with a large star tip to garnish later. Refrigerate both cake and peanut butter mixture until cookies have softened, at least 4 hours and up to overnight. When ready to serve, melt remaining 1/4 cup peanut butter in microwave. Drizzle melted peanut butter and chocolate over cake, then pipe around edges with leftover peanut butter filling. Top with a ring of Mini Reese’s Cups.  
See details


CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE : RECIPES ...
Cooking Channel serves up this Chocolate Peanut Butter and Banana Icebox Cake recipe from Kelsey Nixon plus many other recipes at CookingChannelTV.com
From cookingchanneltv.com
Total Time 4 hours 20 minutes
Category dessert
  • In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip the remaining 2 cups cream with the sugar and vanilla until slightly stiff peaks form. Gently fold some of the whipped cream into the peanut butter mixture to lighten it up. Then add the peanut butter mixture back into the whipped cream in 3 parts, gently folding until combined, trying to keep it light and fluffy, and then set aside. In a 9-inch springform pan, arrange a layer of cookies (about 16) overlapping in a circle, covering the entire surface. Spread a layer of whipped cream over the cookies, making sure all the cookies are covered, and top with banana slices. Repeat with the remaining cookies, whipped cream and banana slices, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
See details


PEANUT BUTTER AND PRETZEL ICEBOX CAKE - THE PIONEER WOMAN
Summer, summer, summertime! I could eat ice cream pretty much anytime of the year, but it’s especially a staple in the summer.
From thepioneerwoman.com
Total Time 4 hours 20 minutes
Category dessert, main dish
  • For the cake:Cut and peel the carton away from the ice cream. Slice the ice cream into 4 even slices and transfer to a rimmed baking sheet. Place in the refrigerator to thaw. This way, the ice cream will thaw evenly.Cut a piece of parchment paper to line the bottom of a loaf pan, leaving enough parchment on each side to drape over the sides. Spread a thin layer of ice cream on the bottom of the pan. Line with pretzel crackers (it’s ok if some overlap). Spread a thawed slice of ice cream over the pretzels. Continue layering, finishing with a layer of ice cream. Place in the freezer for at least 2 hours or overnight. For the caramel sauce:Pour sugar into a saucepot and place over medium heat. Let the sugar sit until you see it start to melt along the edges. Gently stir the sugar to distribute the heat. Continue to keep an eye on the sugar, occasionally stirring until it melts and reaches an amber color. If it clumps, continue to stir until it melts. Add butter to the sugar and stir until combined. Remove from heat and carefully add in room-temperature heavy cream. Be careful because the sugar will bubble up. (It’s important that the heavy cream is room temperature or the caramel will seize.) Whisk until well combined and smooth. Set aside to cool. For the chocolate shell:In a glass bowl, combine chocolate, oil, and corn syrup. Microwave for 30 seconds and stir. Continue to microwave at 15-second intervals until chocolate has completely melted. Set aside to cool. To assemble:Run a knife along the edges of the cake. Gently tug on the parchment paper to release the cake from the pan. Invert the cake on to a platter and peel away the parchment paper. Spoon chocolate shell over the cake letting it drip off the sides. Let the chocolate shell harden. Drizzle the caramel over the cake. If it is too firm, microwave for 10–15 seconds. Garnish with crushed pretzels and mini peanut butter cups. Serve.Note: Remaining chocolate shell and caramel can be stored in airtight containers. Keep chocolate shell stored at room temperature for up to three months. If it separates, just shake until well combined. Store caramel in the refrigerator for one month.
See details


CHOCOLATE PEANUT BUTTER ICEBOX CAKE RECIPE - RECIPES.NET
From recipes.net
See details


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - ONCE UPON A CHEF
Jun 16, 2016 · Ingredients 4 ounces cream cheese, at room temperature 1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir) 1 cup confectioners' sugar 2 teaspoons vanilla extract Pinch salt 2 cups cold heavy cream 50 Nabisco Famous Chocolate Wafers, from one box (see note) Cocoa powder, for ...
From onceuponachef.com
See details


RECIPE: THE ULTIMATE PEANUT BUTTER CHOCOLATE ICEBOX CAKE ...
May 01, 2019 · Start with chocolate graham crackers in the bottom of a loaf pan and make a base of the peanut butter cream. Then alternate layers of the chocolate whipped cream and peanut butter cream with more chocolate graham crackers and the ganache. You’ll have four layers in total, and the hardest part will be waiting for the cake to set overnight.
From thekitchn.com
See details


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - LIVING LOCURTO
From livinglocurto.com
See details


PEANUT BUTTER CHOCOLATE ICEBOX CAKE RECIPE - LIVE WELL ...
Jul 25, 2016 · Scoop out half of the peanut butter filling and smooth it out on top of the chocolate graham crackers. Add another single layer of chocolate graham crackers on top of the filling, then add the remaining peanut butter filling and smooth it out. Top with one more single layer of chocolate graham crackers and set aside.
From livewellbakeoften.com
See details


RECIPE: THE ULTIMATE PEANUT BUTTER CHOCOLATE ICEBOX CAKE ...
May 01, 2019 · Built on the back of the classic buckeye candy, this icebox cake is a decadent Reese’s-lover’s dream. Layers of rich chocolate and peanut butter mousses are supported by a thick peanut butter cream, and chocolate ganache acts as the delicious glue holding it all together.
From thekitchn.com
See details


PEANUT BUTTER CHOCOLATE ICEBOX CAKE RECIPE - LIVE WELL ...
Jul 25, 2016 · To make the icebox cake: In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, mix together the cream cheese and peanut butter until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
From livewellbakeoften.com
See details


CHOCOLATE PEANUT BUTTER ICEBOX CAKE – SMITTEN KITCHEN
Aug 12, 2016 · 1 1/2 cups heavy (355 ml) or whipping cream, cold. To finish. Chocolate sprinkles, shavings, crunchy pearls or chopped chocolate-peanut butter candies. Make wafers in a food processor: Combine flour, cocoa powders, sugar, salt and baking powder in the work bowl of a food processor, pulsing until mixed.
From smittenkitchen.com
See details


CHOCOLATE PEANUT BUTTER AND BANANA ICEBOX CAKE RECIPE ...
In a large bowl using a handheld mixer, whisk together the peanut butter and 1/2 cup heavy cream until light and fluffy and set aside. Make sure the whipping attachments are clean and then whip ...
From foodnetwork.com
See details


CHOCOLATE PEANUT BUTTER OREO ICEBOX CAKE - ALWAYS EAT DESSERT
Jul 29, 2021 · In a small saucepan, heat 3 cups of the cream until hot but not yet simmering. Pour the heated cream over the chocolate chips and peanut butter. Let sit without stirring for 5 minutes, then gently whisk the mixture until smooth. Cover the bowl with plastic wrap and refrigerate for 2 to 4 hours until well chilled.
From alwayseatdessert.com
See details


CHOCOLATE PEANUT BUTTER ICEBOX CAKE - LAUREN'S LATEST
Jul 07, 2017 · Step 3: Assemble Cake + Refrigerate Overnight. Dip Nutter Butters in milk and line the bottom with cookies. Top with half the nutella mixture and repeat the layers of cookies and cream one more time. Top with extra chopped nutter butters and refrigerate covered 12 hours or overnight.
From laurenslatest.com
See details


SOUTH YOUR MOUTH: CHOCOLATE NUTTER BUTTER ICEBOX CAKE
Aug 18, 2015 · instructions. Combine pudding mixes, milk, sugar, vanilla and salt in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly. Once softly boiling, remove from heat. Spoon 1/3 of the pudding into the bottom of an 8x8 or 9x9 baking dish. Add a single layer of cookies over the pudding. Pour another 1/3 of the pudding over ...
From southyourmouth.com
See details


DAIRY FREE ICEBOX CAKE | PEANUT BUTTER PLUS CHOCOLATE
Oct 14, 2020 · Spread a thin layer of the topping at the bottom of the pan and then line with cookies. Add a thin layer of the whipped topping over the cookies and repeat until you have filled the pan and be sure to end with topping. Cover and *freeze* for at least 3 hours or up to 2 weeks.
From peanutbutterpluschocolate.com
See details


SMITTEN KITCHEN'S CHOCOLATE PEANUT BUTTER ICEBOX CAKE ...
Sep 29, 2017 · Try this recipe for Chocolate Peanut Butter Icebox Cake from Deb Perelman’s cookbook, Smitten Kitchen Every Day: Triumphant & Unfussy New Favorites. Homemade wafers, freshly baked and aromatic with good cocoa, butter, and a kiss of vanilla, taste a gazillion times better [than store-bought]. This whipped cream is terrifically peanut buttery with zero textural compromise and a …
From houseandhome.com
See details


JIF CHOCOLATE PEANUT BUTTER PIE - ALL INFORMATION ABOUT ...
Peanut Butter Pie with graham cracker crust is a luscious, no-bake dessert with fluffy peanut butter filling and velvety chocolate ganache topping.This super easy, not-too-sweet chocolate peanut butter pie is in the running with my Chocolate Eclair Icebox Cake.
From therecipes.info
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »