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No Bake Chocolate Peanut Butter Refrigerator Cake
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Chocolate Peanut Butter Refrigerator Cake

Course Dessert
Cuisine American, Southern
Keyword chocolate-peanut-butter-cake, no-bake-chocolate-peanut-butter-cake, refrigerator-cake-recipes
Prep Time 20 minutes
Chill time 8 hours
Total Time 8 hours 20 minutes
Servings 10 servings
Author Melissa Sperka

Ingredients

  • 1 10 oz package peanut butter baking chips
  • 3 cups heavy cream divided
  • 1 15.25 oz package Oreo Peanut Butter Cream
  • 1 8 oz block cream cheese, softened
  • 1 7 oz container marshmallow fluff
  • 2 tsp pure vanilla extract
  • 2 full size Butterfinger candy bars crushed

Instructions

  • Filling: In a small microwave safe bowl melt together the peanut butter chips with 1/2 cup heavy cream. Melt in 20 second increments stopping to stir each time. Repeat until completely smooth. Set aside to cool slightly.
  • In a medium size mixing bowl using an electric mixer whip together 2 1/2 cups cream, cream cheese, marshmallow fluff and vanilla. Beat at medium speed until combined and beginning to thicken to soft peaks.
  • Lower the speed of the mixer and whip in the melted peanut butter chips. Continue to whip until stiff peaks form.
  • Assemble: Arrange 1/2 of the cookies flat, side by side on the bottom of an 8-inch springform pan. There will be gaps.
  • Spread 1/2 of the filling evenly over the cookies. Sprinkle with 1/2 of the crushed Butterfinger candy. Repeat layers. Cover with plastic wrap and chill for 8 hours or overnight.
  • Serve: Remove outer ring and use a sharp knife to slice into wedges.
  • Store leftovers chilled.