Tuesday, May 25, 2010

Peanut Ice Cream Squares

    Peanut Ice Cream Squares


    2 cups confectioners' sugar
    1 can (12 ounces) evaporated milk
    2/3 cup chocolate chips
    1 cup butter, divided
    1 teaspoon vanilla extract
    3 cups chocolate wafer crumbs (about 48 wafers)
    1/2 gallon vanilla ice cream
    2 cups salted dry roasted peanuts, crushed


    In a large saucepan, bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Remove from the heat; stir in vanilla. Cool completely.
    Melt the remaining butter; toss with wafer crumbs. Press onto the bottom of a 13-in. x 9-in. pan. Cut ice cream into 1-1/2-in. slices; arrange over crust. Sprinkle with nuts. Freeze for 30 minutes.
    Spread cooled sauce over nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before serving. Yield: 20 servings.

    Editor's Note: Purchase a rectangular-shaped carton of ice cream for easiest cutting.
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