No baking needed to accomplish this delicious cake. You WILL need to wait at least 5 hours for it to chill in the refrigerator, so try to be patient.
Any kind of candy bar and cookies could be used.
Ingredients: 1/2 cup creamy peanut butter, 2 cups cold heavy cream, divided, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 36 chocolate wafer cookies or chocolate graham crackers (I used graham crackers), 1 (1.4-ounce) Heath bar,chopped.
Instructions: 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 1/4 of whipped cream into peanut butter mixture. Fold in remaining cream.
Line a 9-inch springform pan with plastic wrap. Spread a thin layer of peanut butter mixture on bottom of pan. Arrange 12 cookies on top and cover with about 1/3 of remaining peanut butter mixture. Repeat with two more layers of cookies and peanut butter mixture, ending with peanut butter mixture.
Sprinkle Heath bar around top edge and refrigerate at least 5 hours. Remove pan side. Gently lift cake by the plastic wrap to remove it from the pan bottom and peel away plastic wrap. Cover and refrigerate any leftovers.
Serves 10.
This recipe came from "Relish" insert in our local newspaper, "The Mercury News".
"Let's Bake a Cake!"
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