Peanut Butter Cup Icebox Cake Recipes

Steps:

• For the milk chocolate ganache: Place the chocolate and salt in a medium heatproof bowl and set aside. In a small saucepan, heat the cream over medium-high heat just until bubbles begin to form around the edges.
• Pour the warm cream over the chocolate and salt and let sit for 1 minute so it begins to melt. Gently whisk together until fully incorporated and shiny.
• Let come to room temperature, stirring occasionally, until it thickens and is less like chocolate syrup and pours more like hot fudge.
• (To make ahead, let cool to room temperature, cover, and refrigerate for up to 1 week. Reheat over medium-low heat until liquefied.)
• For the pudding: In a large saucepan, combine the granulated sugar, cornstarch, and salt. Add the milk and cream and whisk to combine. Add the eggs, whisk again, and place the saucepan over medium-high heat, whisking constantly.
• Once the mixture begins to thicken and bubbles begin popping on the surface, turn the heat to medium and whisk vigorously for 45 seconds. Remove the pan from the heat.
• If the pudding has any lumps, strain it through a medium-mesh wire sieve into a heatproof bowl. Add the peanut butter, butter, and vanilla and whisk until they are incorporated.
• The pudding should be used almost immediately; it should still be warm and relatively pourable when you layer it with the crackers.
• For the whipped cream: Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
• Once chilled, remove the bowl and whisk from the refrigerator, add the cream, and whip it on medium speed until just thickened.
• Add the peanut butter, confectioners' sugar, and vanilla and, on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised. Use it immediately.
• To assemble: Lightly coat the sides of your springform pan with cooking spray, and line the sides of the pan with a 3-by-29-inch (7.5-by-75-centimeter) strip of parchment paper. Using a small offset spatula or the back of a spoon, spread a generous layer of the pudding on the bottom of the pan.
• Cover as much of the pudding as possible with a layer of the graham crackers, filling any gaps with broken crackers. The pieces should touch. The goal is a solid layer of crackers.
• Generously spread a layer of the ganache over the crackers.
• Continue layering in this order (pudding, graham crackers, ganache) until you run out or reach the top of the pan. Spread the whipped cream on top of the cake. Gently cover the cake with plastic wrap, place it on a platter (to protect the inside of your refrigerator from any escaping ganache while the cake sets up), and refrigerate for 24 hours. (If you want to frost the sides of the cake with whipped cream, prepare the whipped cream after the cake sets up for 24 hours, and frost the top and sides just prior to serving.)
• Peel the plastic wrap from the cake and run a paring knife between the paper and the pan. Open the clamp, remove the pan sides, and gently peel back the parchment paper. Transfer the cake, still on the pan bottom, to a serving platter. Decorate with chopped chocolate-covered peanut butter cups or roasted, salted peanuts. Using a knife, slice into wedges and serve.

Steps:

• For the Icebox Cake:
• Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve.
• Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours.
• When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together.
• Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom.
• Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely.
• Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks.
• Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight.
• For the Peanut Butter Glaze:
• Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl.
• To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately.

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:

• 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.