We’re in the middle of a heat wave in SoCal. By heatwave, I mean 7 days of triple digits. It’s going to be 108 degrees on Tuesday. This means two things – I want something cold and I’m not leaving the house. This Peanut Butter S’mores Icebox Cake is the perfect easy, quick, no-bake dessert for a frozen summer treat.
I’m a huge fan of peanut butter desserts just like my no-bake peanut butter pies. But nothing screams summer quite like s’mores, so why not fuse the two? The peanut butter and fluff filling gets nice and creamy when you let it warm up a bit. And those graham crackers provide a great crunchy texture. But that chocolate ganache topping! Move over tiny chocolate bar square – this is how you do chocolate!
Mr. Glutton, bless his heart, asked me why this is called an icebox cake. Well, old school fridges were just boxes of ice – ice boxes. And this S’mores Icebox Cake is a cake you put in the fridge (or really the freezer). It doesn’t really matter what you call it, just eat it…
I precut this into 16 2-inch slices, which is a sweet little no-bake dessert bite. Some mixing for the filling, a few minutes of layering and a quick ganache meant this S’mores Icebox Cake came together super quick. The hardest part is waiting for it to set. That must be why I always took two pieces – as a reward for that 30 minutes of waiting.
Look at that chocolate! So, the next time you want a summer dessert that’s light on effort and time but big on taste, make this S’mores Icebox Cake. Because there’s no way I’m turning on my oven when it’s 108 outside.
- 15-16 full graham cracker sheets
- 8 ounces cream cheese (softened to room temperature)
- 8 ounce container of cool whip (or truwhip)
- 1/3 cup smooth peanut butter
- 1 cup marshmallow fluff , divided
- 8 ounces semi-sweet chocolate chips
- 8 ounces heavy whipping cream
- Mini marshmallows, chocolate chips, peanut butter chips, crushed graham crackers, etc for topping
Line an 8-inch baking pan with parchment paper. Cover the bottom with a layer of graham crackers.
In a medium bowl, mix the cream cheese, peanut butter and 2/3 cup marshmallow fluff. Fold in the cool whip until blended.
Add half of the cream cheese mix on top of the base graham cracker layer and smooth with a spatula. Top that with another layer of graham crackers.
Spoon and smooth the remaining cream cheese mix and top with the final layer of graham crackers. Cover and put in the freezer for 30 minutes to let set.
Meanwhile make the chocolate ganache. Pour the chocolate chips into a small glass bowl.
In a saucepan, bring the heavy cream to a simmer (wait for tiny bubbles to form on the sides of the pan and then remove from the heat) and pour over the chocolate. Cover the bowl and let sit for 5 minutes. After the 5 minutes has passed, uncover the bowl and stir with a spatula or whisk until chocolate is melted and smooth. Let sit for about 15 minutes to cool.
Remove the cake from the freezer, spread last 1/3 cup of fluff on top then pour ganache over the top. Return to the freezer until ganache is more set (about 15 minutes).
2-inch piece (1/16 of cake): Calories 297 ~ Total Fat 18 g ~ Saturated Fat 10 g ~ Trans Fat 0 g ~ Cholesterol 31 mg ~ Sodium 181 mg ~ Potassium 73 mg ~ Total Carbohydrate 29 g ~ Dietary Fiber 1 g ~ Sugars 15 g ~ Protein 4 g