Chocolate Peanut Butter Toffee Icebox Cake

Chocolate Peanut Butter Toffee Icebox Cake

Before the refrigerator came along, folks had to use Ice Boxes to keep things cold. So obviously folks made all kinds of recipes that had to be stored in the Ice Box - and the names of the recipes usually reflected the fact that they were meant to be kept cold - in the Ice Box. And here is a great old recipe for a really tasty Ice Box Cake - I know you'll enjoy it with some steaming hot coffee this Christmas.

• 1/2 cup creamy peanut butter
• 2 cups cold heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 36 chocolate wafer cookies or chocolate graham crackers
• 1 (1.4-ounce) Heath bar, chopped

Combine peanut butter and 1/4 cup cream in a large bowl. Stir until smooth and softened. Beat remaining 1-3/4 cups cream, sugar and vanilla in another large bowl until soft peaks form. Stir about one-quarter of whipped cream into peanut butter mixture. Fold in remaining cream.

Line a 9-inch springform pan with plastic wrap. Using a long-handled, wide rubber spatula, spread a thin layer of peanut butter/cream mixture on bottom of pan. Arrange 12 cookies on top and cover with about one-third of remaining peanut butter/cream mixture. Repeat with two more layers of cookies and peanut butter/cream mixture, ending with peanut butter/cream mixture. Sprinkle Heath bar around top edge and refrigerate 5 hours to overnight. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away the plastic wrap. 

Serves 10.