Snickers™ Ice Cream Cake Bars

• Produce

  • 1/2 cup Cocktail peanuts

• Condiments

  • 3/4 cup Caramel sauce
  • 2 tbsp Chocolate-flavor syrup

• Baking & Spices

  • 1 box Betty crocker fudge brownie mix
  • 1 container Cool whip
  • 1 container Häagen-dazs ice cream chocolate
  • 1 container Häagen-dazs ice cream dulce de leche caramel

• Oils & Vinegars

  • 1 Vegetable oil

• Other

  • 3 Bars (1.86 oz each snickers™ candy bar, chopped

Found on bettycrocker.com

Description

Ingredients

• 1 box (18.3 oz) Betty Crocker™ fudge brownie mix
• Vegetable oil, water and eggs called for on brownie mix box for cakelike brownies
• 1/2 cup chopped cocktail peanuts
• 3/4 cup caramel sauce
• 1 container (28 oz) Häagen-Dazs™ ice cream chocolate, softened
• 1 container (28 oz) Häagen-Dazs™ ice cream dulce de leche caramel, softened
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• 3 bars (1.86 oz each) Snickers™ candy bar, chopped
• 2 tablespoons chocolate-flavor syrup

Directions

• 1 Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
• 2 In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes.
• 3 Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour.
• 4 Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm.
• 5 When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

Nutrition