Creamy peanut butter and crunchy saltine crackers combine in this decadent icebox dessert.
Peanut Butter-Chocolate Icebox Cake
Serves: 1 (8x4-inch) cake
Ingredients
- 1 cup creamy peanut butter
- 1 (8-ounce) package cream cheese, softened
- 1½ cups confectioners’ sugar
- 1 (8-ounce) container frozen whipped topping, thawed
- 2 (4-ounce) bittersweet chocolate bars, finely chopped and divided
- 48 saltine crackers, divided
- 2 to 4 tablespoons bourbon
- ½ cup dry-roasted salted peanuts, coarsely chopped
- 1 tablespoon canola oil
Instructions
- Line an 8x4-inch loaf pan with plastic wrap.
- In a large bowl, beat peanut butter and cream cheese with a mixer at medium speed until smooth, stopping to scrape sides of bowl, about 2 minutes. Add confectioners’ sugar; beat at low speed until combined, about 1 minute. Add whipped topping; beat at medium-high speed until smooth, stopping to scrape sides of bowl, about 1 minute. Fold in half of chopped chocolate. Spread one-fourth of peanut butter mixture into bottom of prepared pan. Place 8 crackers in a single layer on top of filling. Brush with bourbon. Repeat procedure 3 more times with remaining peanut butter mixture, crackers,
- and remaining bourbon. Cover and refrigerate for 4 hours or up to overnight.
- Break remaining 16 crackers into large pieces. In a medium bowl, toss together crackers and peanuts.
- Line a rimmed baking sheet with parchment paper.
- In the top of a double boiler, combine oil and remaining chopped chocolate. Cook over simmering water, stirring occasionally, until chocolate is completely melted. Remove from heat, and immediately pour chocolate mixture onto prepared pan, tilting to spread into an even layer. Sprinkle with cracker mixture. Let cool completely. Break into pieces, and sprinkle onto cake.
