Chocolate Peanut Butter Refrigerator Cake
recipe by Khalti Samiha
Ingredients
2 1/2 cups heavy whipping cream
1 bag (10 ounce) peanut butter chips (reserve some for garnish)
18 whole chocolate graham crackers
Heat 2/3 cup cream in a large microwave-safe bowl until steaming. Add chips, whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes. Beat with mixer until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on a serving plate. Spread 1/2 cup cream mixture evenly over top. Repeat for four more layers, top with one more cracker layer. Chill 1 hour, chill remaining cream. Cover top and sides with remaining cream, chill for another 4 hours or up to 2 days. Decorate with peanut butter chips or shaved chocolate, if desired. Slice with a serrated knife using a saw motion.
Serves 12.
Ingredients
2 1/2 cups heavy whipping cream
1 bag (10 ounce) peanut butter chips (reserve some for garnish)
18 whole chocolate graham crackers
Heat 2/3 cup cream in a large microwave-safe bowl until steaming. Add chips, whisk until smooth. Slowly whisk in remaining cream. Chill 15 minutes. Beat with mixer until soft peaks form. Arrange 3 crackers, side by side, long edges touching, on a serving plate. Spread 1/2 cup cream mixture evenly over top. Repeat for four more layers, top with one more cracker layer. Chill 1 hour, chill remaining cream. Cover top and sides with remaining cream, chill for another 4 hours or up to 2 days. Decorate with peanut butter chips or shaved chocolate, if desired. Slice with a serrated knife using a saw motion.
Serves 12.
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