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.