This Chocolate Nutter Butter Icebox Cake is a dream come true for anyone who loves the classic combination of chocolate and peanut butter. The layers of crunchy Nutter Butter crust, creamy peanut butter filling, and rich chocolate chips create a symphony of flavors and textures that’s hard to resist. Each bite is a perfect balance of sweet and salty, soft and crunchy, making it an ideal dessert for any occasion.
What sets this cake apart is its simplicity and the joy of no-bake convenience. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is foolproof and fun to make. It’s perfect for family gatherings, potlucks, or as a special treat just for yourself. The Chocolate Nutter Butter Icebox Cake is not just a dessert, it’s a delightful experience
Ingredients📝:
– 2 packages (16 ounces each) Nutter Butter cookies
– 1 cup unsalted butter, melted
– 1 1/2 cups heavy cream
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1 cup creamy peanut butter
– 1 cup chocolate chips
– 1/2 cup chopped peanuts
– Chocolate sauce for drizzling (optional)
Directions👩🍳:
1. In a food processor, crush Nutter Butter cookies until fine crumbs form.
2. Combine Nutter Butter crumbs with melted butter and press into the bottom of a 9×13-inch baking dish to form the crust.
3. In a large bowl, whip heavy cream until stiff peaks form. Set aside.
4. In another bowl, beat together powdered sugar, vanilla extract, cream cheese, and peanut butter until smooth.
5. Gently fold the whipped cream into the peanut butter mixture until well combined.
6. Spread half of the peanut butter mixture over the crust.
7. Sprinkle half of the chocolate chips and chopped peanuts over the peanut butter layer.
8. Repeat the layers with the remaining peanut butter mixture, chocolate chips, and chopped peanuts.
9. Cover and refrigerate the cake for at least 4 hours or overnight.
10. Before serving, drizzle with chocolate sauce if desired.
Prep Time: 30 minutes | Chilling Time: 4 hours or overnight | Total Time: 4 hours 30 minutes
Servings: 12 servings
Chocolate Nutter Butter Icebox Cake
- Total Time: 4 hours 30 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A decadent and rich no-bake dessert perfect for peanut butter lovers. This Chocolate Nutter Butter Icebox Cake features a buttery cookie crumb crust, a fluffy peanut butter cheesecake mousse filling, and layers of chocolate chips and crunchy peanuts. It requires no oven time and sets in the refrigerator for a cool, creamy treat.
Ingredients
- 2 packages (16 ounces each) Nutter Butter cookies
- 1 cup unsalted butter, melted
- 1 1/2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup chocolate chips
- 1/2 cup chopped peanuts
- Chocolate sauce, for drizzling (optional)
Instructions
- In a food processor, crush the Nutter Butter cookies until fine crumbs form.
- In a medium bowl, combine the Nutter Butter crumbs with the melted butter. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
- In a large bowl, whip the heavy cream until stiff peaks form. Set aside.
- In another large bowl, beat together the powdered sugar, vanilla extract, softened cream cheese, and creamy peanut butter until the mixture is smooth and well combined.
- Gently fold the whipped cream into the peanut butter mixture until well combined and no white streaks remain.
- Spread half of the peanut butter mixture evenly over the prepared crust.
- Sprinkle half of the chocolate chips and half of the chopped peanuts over the peanut butter layer.
- Repeat the layers with the remaining peanut butter mixture, smoothing the top, and finish with the remaining chocolate chips and chopped peanuts.
- Cover the dish and refrigerate the cake for at least 4 hours, or overnight for best results.
- Before serving, drizzle with chocolate sauce if desired. Slice into squares and serve chilled.
Notes
- Make sure the cream cheese is fully softened to room temperature to avoid lumps in the filling.
- For cleaner slices, place the cake in the freezer for about 30 minutes before serving.
- This cake can be made up to 2 days in advance; keep refrigerated.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 780
- Sugar: 45 g
- Sodium: 420 mg
- Fat: 55 g
- Saturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
Serving Suggestions:
- Classic Serve: Cut the cake into squares and serve as is for a classic, no-fuss presentation. The layers themselves are a beautiful display of the cake’s composition.
- With Whipped Cream: Add a dollop of freshly whipped cream on top of each serving for an extra touch of creaminess and elegance.
- Ice Cream Pairing: Serve alongside a scoop of vanilla or chocolate ice cream for a delightful contrast in temperatures and textures.
- Fruit Garnish: Garnish each piece with fresh berries like strawberries or raspberries for a fresh, slightly tart contrast to the sweet and rich flavors of the cake.
- Dusted with Powdered Sugar: For a simple yet stylish finish, lightly dust the top of the cake with powdered sugar before serving.
- Coffee or Tea: This cake pairs wonderfully with a hot cup of coffee or tea, making it a perfect dessert for brunch or an afternoon treat.
- Drizzled with More Chocolate: Drizzle extra chocolate sauce over the cake for an added layer of decadence.
- Mini Dessert Cups: For a more elegant presentation, serve the cake layered in small dessert cups, alternating between cake crumbs and the peanut butter mixture.
- Nut Topping: For added crunch and nutty flavor, sprinkle the top with a mix of chopped nuts like almonds, pecans, or more peanuts.
- To-Go Jars: Layer the cake ingredients in mason jars for a fun and portable dessert option, perfect for picnics or outdoor events.
