Chocolate Peanut Butter Icebox Cake Recipes

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.

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.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat three 6-inch-round cake pans with cooking spray.
• Sift the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt into a large bowl. Mix with an electric mixer at medium speed for 1 minute. Add the buttermilk, coffee, vegetable oil and eggs. Mix at medium speed for 1 minute. Scrape the side and bottom of the bowl and mix on medium speed for 1 minute more. Divide the cake batter evenly among the prepared pans. Bake on the top rack until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Cool the cakes in the pans for 20 minutes then turn out onto wire racks to cool completely.
• For the buttercream: Add the confectioners' sugar and butter to a large mixing bowl. Beat with an electric mixer on low speed until completely incorporated, 1 to 2 minutes. Add the peanut butter, milk and salt. Mix on high speed until the mixture becomes fluffy and lighter in color, about 2 minutes. Scrape the side and bottom of the bowl and mix again on high speed for 1 minute.
• To assemble the cake: Level each cake round with a serrated knife or cake leveler. Use an offset spatula to spread a thin layer of the buttercream on top of one round. Top with a second round and spread it with a thin layer of buttercream. Repeat with the third round, spreading the buttercream on the top and sides of the cake. Smooth with a bench scraper.

Steps:

• 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.
• Cook's Note: Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

Steps:

• 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.
• Cook's Note:.
• Using a baby off-set spatula is a great tool to help smooth out the peanut butter whipped cream in your springform pan.

Steps:

• Melt chocolate chips in a double-boiler or in the microwave until smooth. Take care not to scorch the chocolate.
• Let cool until barely warm, but still liquid.
• Scrape melted chocolate into a large bowl. Add peanut butter, butter, sugar, and vanilla extract.
• Stir until thoroughly combined.
• Mix instant coffee with hot water until completely dissolved.
• Add coffee to the chocolate peanut butter mixture until combined.
• Spoon into glass jars with tight seals.
• Serve as a spread with cookies, crackers, or toast or use as a filling for cakes.