Heck, Just Call It The Candy Bar Mountain
You will need a 9″ x 5″ baking dish for this recipe, but no baking is required to put this together. Just a little work with the mixer, set up all the layers, and then let your freezer or refrigerator work its magic. A little of this goes a long way, but it is delightful.
Let’s take a look at what readers have said about this recipe over at The Slow Roasted Italian:
My goodness that looks lush. It’s the sort of thing it’s dangerous for me to have in the house!
This sounds amazing. All of my favorite flavors combined. I bet it’s similar to a snickers candy bar.
Ingredients
2 cups heavy whipping cream
1 3/4 cups powdered sugar, divided
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened (I used Philadelphia)
1 (15 ounce) jar Skippy Peanut Butter Spread with Salted Caramel, Creamy
10-15 chocolate graham crackers
4 ounces chocolate shell ice cream topping
2 tablespoons caramel topping
1/4 cup honey roasted peanuts, chopped
Instructions:
Whip heavy cream until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. Place in the refrigerator while you prepare the remaining ingredients.
Combine cream cheese, peanut butter and 1 cup powdered sugar in a large bowl. Beat with an electric mixer until light and fluffy. Fold in ½ of the whipped cream until fully incorporated. Set aside.
Line a 9 x 5-inch baking dish with parchment paper or plastic wrap. Layer 1/3 of the peanut butter cream on the bottom of the pan. Smooth into an even layer. Add 1/3 of whipped cream on top of the peanut butter cream and use spatula to smooth into an even layer. Top with a layer of graham crackers, breaking them if necessary.
Repeat the layers 2 more times, ending with graham crackers. They will slightly peek over your
baking dish. Cover and refrigerate 3-4 hours or freeze for 1-2 hours.
Remove cake from refrigerator or freezer, invert pan onto a plate. Pour chocolate shell topping
onto cake. While you are pouring, use an offset spatula to smooth and help the chocolate drip down the sides. Work fast before the chocolate hardens. Drizzle with caramel and sprinkle with chopped peanuts.
Refrigerate until ready to serve or serve immediately.
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Quick tip: Try using chopped, salted almonds on top!
Thanks to The Slow Roasted Italian for this delicious no-bake cake recipe.