Peanut Butter Cup Icebox Cake

Short description

This no-bake icebox cake layers creamy peanut butter filling, whipped cream, chocolate wafer cookies, and mini peanut butter cups for a decadent, creamy dessert that’s effortlessly assembled and chilled to perfection.

Why You’ll Love This Recipe

• Rich peanut butter flavor thanks to both the creamy peanut butter filling and mini peanut butter cups.
• Light and airy texture from whipped cream folded into the rich peanut butter mixture.
• Simple and make‑ahead — no baking required, just layer and chill.
• Textural contrast: soft, cookie-soaked layers interspersed with crunchy peanut butter candies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 1 package chocolate wafer cookies
• 1 cup mini peanut butter cups, chopped
• Chocolate syrup, for drizzling

Directions

1. In a medium bowl, combine creamy peanut butter and powdered sugar. Mix until smooth.
2. In another bowl, whip heavy cream with vanilla until stiff peaks form.
3. Fold whipped cream gently into the peanut butter mixture until fully combined.
4. In a rectangular dish, lay a single layer of chocolate wafer cookies.
5. Spread a layer of peanut butter filling over the cookies; sprinkle chopped mini peanut butter cups on top.
6. Repeat layering (cookies → filling → chopped cups), ending with peanut butter filling.
7. Cover with plastic wrap and refrigerate for at least 4 hours or overnight, allowing cookies to soften and flavors to meld.
8. Before serving, drizzle chocolate syrup over the top.

Servings and timin

• Servings: Roughly 8–12 slices, depending on dish size.
• Prep time: 15–20 minutes (mostly assembly).
• Chill time: Minimum 4 hours; overnight preferred for best texture.
• Total time: ~4¼–4¾ hours (with chill time).

Variations

• Nut‑free option: Substitute sunflower seed butter and use allergy‑safe chocolate cups or skip candy.
• Crunch add‑in: Add a layer of crushed pretzels or graham cracker crumbs for salty crunch.
• Extra chocolate: Add a layer of chocolate ganache or use chocolate-dipped wafers.
• Salted caramel twist: Drizzle salted caramel syrup between layers or on top.

Storage/Reheating

• Refrigerator: Store covered in the fridge for up to 5 days; flavor continues to develop.
• Freezer: Frosted layers may freeze, but cream-textured fillings can become grainy—freeze only if necessary, and thaw slowly.
• Serving: Serve chilled. Let sit 5 minutes at room temperature for easier slicing.

FAQ

1. Can I use crunchy peanut butter instead of creamy?

Yes, but crunchy adds texture. If you prefer ultra‑smooth filling, stick with creamy.

2. Do the cookies get soggy?

Yes—they should soften, creating a cake-like texture after chilling.

3. Can I double the recipe?

Absolutely—just use a larger dish or two 9×13″ pans and layer accordingly.

4. What if I don’t have mini peanut butter cups?

Use chopped full‑size cups or skip and sprinkle in Reese’s Pieces or chocolate chips.

5. Is this dessert gluten‑free?

Not as written—swap gluten‑free chocolate wafers to adapt.

6. Can I make it nut‑free?

Yes—see nut‑free variation above for substitutions.

7. Why fold in whipped cream?

To lighten the dense peanut butter base, giving the cake a creamy, mousse-like texture.

8. Can I serve it the same day?

It can be served after 4 hours chilling, but overnight gives best texture.

9. How do I get clean slices?

Use a sharp knife dipped in hot water and wiped between cuts.

10. Can I garnish it differently?

Sure—top with chopped peanuts, shaved chocolate, or sea salt flakes instead of syrup.

Conclusion

This Peanut Butter Cup Icebox Cake is the perfect no-bake dessert for peanut butter lovers—rich, creamy, and easy to prepare. Layered with cookies and candy, and enhanced with chocolate syrup, it’s a crowd-pleaser that’s ideal for summer gatherings or anytime a simple yet indulgent treat is needed. Chill, slice, and enjoy!

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