Ingredients Jump to Instructions ↓

  1. 15 oz 426g Oreos or Hydrox - crushed

  2. 1/2 cup 99g / 3 1/2oz Butter - melted

  3. 1/2 Vanilla ice cream - slightly softened

  4. 1 cup 237ml Peanuts or pecans

  5. 2 cups 396g / 13oz Powdered sugar

  6. 2/3 cup 131g / 4.6oz Butter

  7. 1 cup 237ml Evaporated milk (large)

  8. 1 teaspoon 5ml Vanilla

  9. Whipped topping - (opt.)

Instructions Jump to Ingredients ↑

  1. Combine crushed cookies and 1/2 cup melted butter. Press into 9x13-inch pan. Slice or scoop ice cream and place on top of cookie mixture. Spread evenly with back of spoon. Press nuts into ice cream. Place pan in freezer.

  2. In a medium-sized saucepan, combine powdered sugar, chocolate chips, 1/2 cup butter and milk. Place pan over medium heat and bring mixture to a boil, stirring constantly. Boil for about 8 minutes stirring constantly (important!) until sauce is thick and glossy. (Do not try to hurry the procedure by cooking on high heat. The sauce will scorch if you do.) Remove sauce from heat and stir in vanilla.

  3. Allow chocolate sauce to cool completely. Then spread over ice cream mixture and return to freezer. Keep frozen until ready to serve. Remove from freezer about 5 minutes before cutting into bars. Garnish with whipping topping if desired.


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