Double Chocolate Toffee Icebox Cake Recipes
DOUBLE-CHOCOLATE TOFFEE ICEBOX CAKE
My mother-in-law taught me that anything tastes good if you use enough chocolate or cream. This no-bake dessert proves she was right. Sometimes I use chocolate graham crackers and stack up the layers in a 9-inch square pan. -Bee Engelhart, Bloomfield Township, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, whisk milk and pudding mix 2 minutes. Let stand 2 minutes or until soft-set. In another large bowl, beat cream until stiff peaks form., Arrange 20 cookies on bottom of an 8-in. square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times. Sprinkle with crushed candy bars. Refrigerate overnight.
Nutrition Facts : Calories 538 calories, Fat 28g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 493mg sodium, Carbohydrate 68g carbohydrate (40g sugars, Fiber 3g fiber), Protein 8g protein.
DOUBLE CHOCOLATE-TOFFEE COOKIES
These have become my favorite cookie to share with family and friends. Everyone I've baked these cookies for says the same thing, "These are the best cookies I've ever had!"
Provided by Laura Moore
Categories Double Chocolate Chip Cookies
Time 30m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift together flour, cocoa powder, baking soda, and salt.
- Cream together butter, white sugar, and brown sugar. Mix in eggs and vanilla. Mix in sifted dry ingredients, then stir in white chocolate chips, toffee bits, and chopped pecans.
- Drop tablespoonfuls of dough 2 inches apart onto ungreased cookie sheets.
- Bake in the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for briefly before removing to a wire rack to cool completely.
- Repeat Steps 4 and 5 to bake remaining batches.
Nutrition Facts : Calories 126.5 calories, Carbohydrate 13.7 g, Cholesterol 18.9 mg, Fat 7.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 89.2 mg, Sugar 7.7 g
CHOCOLATE PEANUT BUTTER ICEBOX CAKE
Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.
Provided by By Annalise Sandberg
Categories Dessert
Time 8h45m
Yield 12
Number Of Ingredients 9
Steps:
- Bake cookies as directed on pouch. Cool completely.
- In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
- Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
- In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
- Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.
Nutrition Facts : Calories 480, Carbohydrate 59 g, Cholesterol 35 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 0 g
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