Chocolate Peanut Butter Toffee Icebox Cake
½ c. creamy peanut butter
2 c. cold heavy cream, divided
½ c. powdered sugar
1 tsp. vanilla
36 chocolate wafer cookies or chocolate graham crackers
1 (1.4 oz.) Heath bar, chopped
Combine peanut butter and ¼ c. cream in large bowl. Stir until smooth and softened. Beat remaining 1 ¾ c. cream, sugar and vanilla in another large bowl until soft peaks form. Stir about ¼ of whipped cream into peanut butter mixture. Fold in remaining cream. Line 9” spring form pan with plastic wrap. Spread a thin layer of peanut butter mixture on bottom of pan. Arrange 12 cookies on top and cover with 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 5 hours or overnight. Remove pan side. Gently lift cake by plastic wrap to remove it from pan bottom and peel away plastic wrap. Yield: 10 servings.