No Bake Chocolate Peanut Butter Mini Cakes

Looking for a great no bake dessert? Simple, sweet and delicious no bake chocolate peanut butter mini cakes are just what you want. These adorable little mini-desserts are perfect for a last minute treat or a day when you don’t want to heat up the kitchen with your oven.

Before making this small, but decadent dessert, think about when you will serve it. It needs to be refrigerated overnight and as the cookie sets, it softens and turns into a cake-like texture.

If you have a nice flat serving tray, assemble your cookies on it and make sure your tray will fit into the refrigerator. Otherwise, use a cookie sheet and transfer your cakes to plates and then serve.

No Bake Dessert: Chocolate Peanut Butter Mini Cakes

Ingredients:
1 box Nabisco Chocolate Wafers
1 cup Whipping Cream
2 tablespoons creamy peanut butter
2 tablespoons powdered sugar
Reese’s Peanut Butter Cups, chopped (for topping)

Directions:

Using the whisk attachment on your electric mixer, beat cream and sugar until stiff peaks form, about 2-3 minutes.  Reserve about 3/4 cup whipping cream and place in a covered dish in the refrigerator.

Add peanut butter to remaining cream and whisk until blended well.

Place one cookie on your tray and spoon a dollop of peanut butter cream onto it. Continue, repeating the cookie and cream until your cakes are 5 cookies tall.

Place your cakes into the fridge overnight. When ready to serve,  top with a dollop of white cream and piece of candy.

No Bake Dessert: Chocolate Peanut Butter Mini Cakes

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Ingredients

  

• 1 box Nabisco Chocolate Wafers 1 cup Whipping Cream 2 tablespoons creamy peanut butter 2 tablespoons powdered sugar Reese's Peanut Butter Cups chopped (for topping)

Instructions

 

• Using the whisk attachment on your electric mixer, beat cream and sugar until stiff peaks form, about 2-3 minutes.  Reserve about 3/4 cup whipping cream and place in a covered dish in the refrigerator.
• Add peanut butter to remaining cream and whisk until blended well.
• Place one cookie on your tray and spoon a dollop of peanut butter cream onto it. Continue, repeating the cookie and cream until your cakes are 5 cookies tall.
• Place your cakes into the fridge overnight. When ready to serve,  top with a dollop of white cream and piece of candy.

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