PEANUT BUTTER-CHOCOLATE ICEBOX CAKE
Makes 1 (8x4-inch) cake
1 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
1½ cups confectioners’ sugar
1 (8-ounce) container frozen whipped topping, thawed
2 (4-ounce) bittersweet chocolate bars, finely chopped and divided
48 saltine crackers, divided
2 to 4 tablespoons bourbon
½ cup dry-roasted salted peanuts, coarsely chopped
1 tablespoon canola oil
1. Line an 8x4-inch loaf pan with plastic wrap.
In a large bowl, beat peanut butter and cream cheese with a mixer at medium speed until smooth, stopping to scrape sides of bowl, about 2 minutes. Add confectioners’ sugar; beat at low speed until combined, about 1 minute. Add whipped topping; beat at medium-high speed until smooth, stopping to scrape sides of bowl, about 1 minute. Fold in half
