This no-bake cake starts with a flavor explosion of peanut butter, caramel and chocolate. What could possibly be better? How about a simple recipe with mind blowing results? This fabulous cake is stacked with layer upon layer of sweet and salty creamy peanut butter filling, cream and chocolate cookies. After a trip to the fridge the layers become this incredibly moist and creamy cake... all without ever turning the oven on.
Now if you will excuse me, I need to take a moment to collect my thoughts (and be alone with the last piece of this divine dessert).
My family has been eating Skippy Peanut Butter as long as I can remember. We are a peanut butter household. Whether is it a simple pb&j sandwich, an apple and peanut butter snack, Extreme Peanut Butter Fudge Brownies that leave this house by the truckload or just a spoonful for the heck of it, we ❤ our Skippy. Truth be told I have a really great supply of Skippy on hand at all times. You know, back ups in case we run out and then we have back ups for our back ups just to be sure. LOL
This simple recipe is no-bake and only takes a handful of ingredients. Chill it for a few hours or overnight. We like to store it in the freezer and it is the perfect make ahead dessert. Scrumptious and wholly impressive.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Peanut Butter Caramel No-Bake Ice Box Cake
SERVES 12 | ACTIVE TIME 25 Min | TOTAL TIME 2 Hours 25 Min
2 cups heavy whipping cream
1 3/4 cups powdered sugar, divided
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened
1 (15 ounce) jar creamy peanut butter
10-15 chocolate graham crackers
4 ounces chocolate shell ice cream topping (check out our homemade version here)
2 tablespoons caramel topping
1/4 cup honey roasted peanuts, chopped
In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined
trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff
peaks form. (In other words when you turn off the blender and lift the beaters out of the
cream, the cream stand up on the end of the beater). Place in the refrigerator while you
prepare the remaining ingredients.
To prepare the filling: Combine cream cheese, peanut butter and 1 cup powdered sugar in a large
mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Fold in ½ of
the whipped cream until it is completely incorporated. Set aside.
Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/3 of
the peanut butter cream on the bottom of the pan. Smooth into an even layer. Add 1/3 of
whipped cream on top of the peanut butter cream and use spatula to smooth into an even layer.
Top with a layer of graham crackers, breaking them if necessary to make them fit.
Repeat the layers 2 more times, ending with graham crackers. They will slightly peek over your
Cover and refrigerate 3-4 hours or freeze for 1-2 hours.
Remove cake from refrigerator or freezer, invert pan onto a plate. Pour chocolate shell topping
onto cake (starting at one end and working to the other). While you are pouring, use an offset
spatula to smooth and help the chocolate drip down the sides. Keep in mind the chocolate will
harden so you must work fast.
Drizzle the chocolate top with caramel and sprinkle with chopped peanuts.
Refrigerate until ready to serve or serve immediately.
The Slow Roasted Italian
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Originally published 2/20/15