Peanut Butter Salted Caramel Icebox Cake
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boxes (7.44 oz) boxes Nature Valley™ Soft-Baked Oatmeal Squares Peanut Butter
tub frozen whipped cream, thawed
tablespoon unsweetened cocoa powder
jar caramel sauce (typically found in the ice cream toppings aisle)
teaspoon coarse sea salt
jar hot fudge sauce, or 1/2 cup melted chocolate
In a bread pan, layer 6 peanut butter squares so that they are touching side-to-side.
Make your chocolate whipped cream by gently stirring together whipped cream and cocoa powder until combined.
Spoon half of the chocolate whipped cream onto the peanut butter square layer, then use a spoon to even the surface.
Drizzle half of the jar of caramel evenly onto the whipped cream layer, then sprinkle with about one teaspoon of sea salt.
Add a second layer of peanut butter squares, then whipped cream. Freeze for at least two hours, or until frozen through.
Remove and use a knife to cut into squares and place on serving dishes. Drizzle with remaining caramel sauce and chocolate sauce. Then sprinkle with a pinch of sea salt. Serve immediately.
More About This Recipe
- Growing up, I used to love making icebox cakes in the summer with my mom.We would mix and match crusts and cookies, creams and yogurts, and have so much fun seeing what new creation we would enjoy for dessert!The main thing she taught me is that icebox cakes are nearly impossible to mess up. If you have the ingredients for a crust, and then layer in some whipped cream for the filling, the sky’s the limit with anything else you want to throw in!So I decided to throw in three favorites with this cake – some peanut butter squares, chocolate whipped cream, and some salted caramel. De-ca-DENT. And surprisingly easy.Freeze until frozen though, at least two hours. Remove from freezer and cut into squares to serve. Then drizzle with remaining caramel sauce, a little chocolate sauce, then sprinkle with sea salt.Even as it starts to melt, it still tastes PB-caramel-chocolate-tastic.