Ingredients Jump to Instructions ↓

  1. 1 1/4 cups chocolate baking crumbs

  2. 1/4 cup butter , melted

  3. 2 pkg. (250 g each) cream cheese, softened

  4. 1 cup smooth peanut butter

  5. 1 cup sugar

  6. 2 bars (100 g each) Toblerone Swiss Milk Chocolate, divided

  7. 1 1/2 cups thawed whipped topping

Instructions Jump to Ingredients ↑

  1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.

  2. Beat cream cheese, peanut butter and sugar with electric mixer on medium speed until well blended. Chop 1 bar of the chocolate; stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerate 3 hours.

  3. Microwave remaining ½ cup whipped topping and 1 bar chocolate in small microwaveable bowl on HIGH 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly. Pour over cake. Refrigerate until ready to serve.


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