Peanut Butter Oreo Icebox Cake and Homemade Peanut Butter Sauce

This deliciousness was made to be entered in Cookies and Cups and Confessions of a Cookbook Queen's recipe contest.  The rules of the contest state that we search through their blogs, choose a recipe, and tweak it a bit to make it our own.  Since that's pretty much what I do around these parts, I was excited to enter.

I used Shelly's Oreo Icebox Cake as my starting point.  The changes I made were: swapping out the regular Oreo cookies for peanut butter Oreo cookies and instead of chocolate sauce, I made a peanut butter sauce to top my cake with.

Peanut Butter Oreo Icebox Cake
Adapted from Cookies and Cups

2 boxes of Peanut Butter Oreo Cookies
3 tubs of Cool Whip
1 1/2-2 cups of milk
Peanut butter sauce, recipe following

1. Dip Oreo cookies in milk and lay flat in a 13 x 9 in. pan.
2. Spread one tub of Cool Whip over Oreo layer.  Repeat this two more times, ending with a layer of Cool Whip.
3.  Cover and chill in the refrigerator for at least 6 hours or overnight.
4.  Top each slice with plenty of peanut butter sauce.

Homemade Peanut Butter Sauce

1 cup peanut butter
1/2 cup butter
1 1/2 cup light corn syrup
3 teaspoons vanilla extract

Combine peanut butter, butter, and corn syrup in a sauce pan over low heat until melted and mixture begins to thicken.  Remove from heat and add vanilla.  Let cool to room temperature.
Note: This makes loads of peanut butter sauce, but it's ridiculously delicious so you'll want more for later, trust me.

I cannot begin to tell you how incredible this simple dessert tastes.  The Oreo cookies get all nice and soft while the cake sets up over night and the peanut butter sauce really takes it to another level.

Now excuse me while I get myself seconds...



I am entering this peanut butter Oreo icebox cake with peanut butter sauce in the Creative Recipes Contest by Confessions of a Cookbook Queen and Cookies and Cups!