Chocolate Peanut Butter Icebox Cake
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Recipe Intro From saltnsprinkles
This Chocolate Peanut Butter Icebox Cake is exactly what you want on a hot summer night. With layers of chocolate wafers, a whipped cream cheese filling, and a peanut butter caramel, it comes together fast and chills overnight in your Frigidaire® 4-Door French Door Refrigerator while you kick back. No oven, no fuss, just a cold slice of something rich and satisfying.
- Recipe Card
Recipe Card
ingredients
For the peanut butter caramel:
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1/2 teaspoon kosher salt
ingredients
For the chocolate cake layers:
- 1 package (about 32 cookies) chocolate wafer cookies
- 8 ounces cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Method
Step 1
Make the peanut butter caramel: In a small bowl, whisk together the peanut butter, maple syrup, melted coconut oil, and salt until smooth. Set aside.
Step 2
Make the cream filling: In a stand mixer or large bowl with a hand mixer, beat the cream cheese, heavy cream, sugar, and vanilla until smooth and creamy.
Step 3
Assemble the cake: Line an 8×4-inch loaf pan with parchment paper. Place about one third of the chocolate wafer cookies in the bottom of the pan (overlapping is fine). Spread one third of the cream cheese mixture over the cookies, then drizzle with about 3 tablespoons of the peanut butter caramel.
Step 4
Repeat the layers: Repeat this layering process two more times. Finish with a layer of cream cheese mixture and a final drizzle of caramel.
Step 5
Chill: Cover loosely with plastic wrap and refrigerate for at least 8 hours or overnight until set.
Step 6
Serve: Slice and serve cold. Add a little extra caramel on top if you'd like.