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.
Here’s the how-to!
Begin with these Nature Valley Peanut Butter Soft-Baked Oatmeal Squares for the cake “crust”.
In a bread pan or small baking dish, place a layer of peanut butter squares so that they are touching side-to-side.
Then make your chocolate whipped cream by gently stirring together a tub of whipped cream and a tablespoon of cocoa powder.
Spoon about half of the chocolate whipped cream on top of the peanut butter squares layer.
Then drizzle about half a jar of caramel sauce on top of the whipped cream layer, and sprinkle with coarse sea salt.
Repeat with another layer of peanut butter squares and whipped cream. Then 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.
Look at all of those beautiful layers!
Even as it starts to melt, it still tastes PB-caramel-chocolate-tastic.