Salted Caramel–Toffee Icebox Cake
Makes: 8 to 10 servings
For the caramel:
  • 11⁄2 cups (360 ml) heavy cream
  • 11⁄3 cups (93⁄8 oz./266 g) granulated sugar
  • 1⁄3 cup (80 ml) water
  • 1⁄2 tsp. coarse sea salt + more to taste
For the cream and assembly:
  • 11⁄4 cups (300 ml) heavy cream
  • 2⁄3 cup (31⁄2 oz./99 g) toffee candy pieces (plain or chocolate covered)
  • 40 crisp, thin chocolate cookies from 2 boxes (9 oz. /255 g each) (I use Nabisco Famous brand)
  • 11⁄2 cups (6 oz./170 g) chopped pecans, toasted for serving
  1. Make the caramel: Put the heavy cream in a small saucepan or microwave-safe bowl and heat until very warm. Set aside.
  2. Put the sugar and water in a medium saucepan. Cook, stirring, over low heat until the sugar is dissolved and the mixture is boiling, then stop stirring and increase the heat to high. When the sugar begins to caramelize, swirl the pan over the heat until the caramel is deep amber, 2 to 3 minutes. Gently swirl the pan over the heat to even out the caramel color. (I like to test the color by putting a drop or two on a white plate. If the caramel is too light in color, the sauce will be too sweet.) Slide the pan off the heat and slowly and carefully add the warm heavy cream. Be careful, as it will sputter and the steam is very hot. Whisk until the caramel is completely smooth. If necessary, return the pan to the heat and continue whisking until the caramel is dissolved. Slide the pan off the heat, add 1⁄2 tsp. coarse sea salt, and whisk until blended. Taste and add more salt, little by little, until the caramel is slightly salty. Refrigerate, stirring frequently, until chilled, about 60 minutes. For faster cooling, set the pan over a bowl filled with ice and a little water, stirring and scraping the sides frequently.
  3. Make the cream and assemble: Lightly grease an 81⁄2 x 41⁄2 x 23⁄4-inch (21.5 x 11 x 7 cm) loaf pan
  4. (I use a 6-cup/1.4 liter Pyrex). Arrange two long pieces of plastic wrap in a cross pattern over the pan and press into the bottom and sides to cover the inside of the pan completely, allowing the excess to hang over the edges.
  5. Pour the heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and add 1 cup (240 ml) of the chilled caramel, reserving the remaining caramel for serving. Beat on medium to medium-high speed until firm peaks form when the beaters are lifted. Using a silicone spatula, gently fold in the toffee pieces until blended.
  6. Spoon about half of the caramel cream into the prepared loaf pan. Beginning at one short side, slide 10 cookies, one by one, into the cream about 1⁄4 inch (6 mm) apart along one short side of the pan. They will look like dominos. (If any of the cookies are broken, slide them in piece by piece to mimic a whole cookie. If they are broken into several pieces, use a fresh cookie.) Repeat with a second, third, and fourth row of cookies, sliding them in between the adjacent row so they overlap slightly (see the Essential Technique on p. 398).
  7. Gently press on the tops of the cookies. Top with the remaining cream, using the spatula to gently press the cream in between the cookies. Firmly tap the pan on the counter several times to settle the cream. Smooth the top (the tops of some of the cookies may peak out of the cream) and fold the excess plastic wrap over the top to cover completely. Refrigerate until the cookies are very soft, at least 36 hours.
  8. To serve: Peel back the plastic from the top. Arrange a flat serving plate on top of the loaf pan and invert. With one hand, firmly hold down the plastic while gently but firmly lifting off the pan with the other hand; peel away the plastic. Sprinkle the top evenly with the pecans. Run a thin, serrated knife under hot water, wipe it dry, and, using a sawing motion, cut the cake into 3⁄4-inch (2 cm) thick slices, heating and wiping the knife after every slice. Serve with a drizzle of the remaining caramel.
Recipe by Bakepedia at