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Friday, 7 September 2012

Peanut Butter Brittle Ice Creams



Recipe & Image taken from http://www.ohnuts.com


12 chocolate peanut butter cups, unwrapped
6 ounces (about 3/4 cup) hot fudge sauce
6 ounces (about 3/4 cup) smooth peanut butter
1 quart vanilla ice cream
8 five-ounce paper cups
8 popsicle sticks

To make these ice cream pops, you want the vanilla ice cream to be slightly softened but not melting. Leave it out at room temperature for a few minutes while you prepare the rest of the ingredients.

Chop the salted peanuts into coarse pieces. Don't make them too small--you want their crunchy texture in the pops!

Chop the peanut butter cups roughly into eighths. They should be small enough to eat in one bite, but large enough to give an identifiable flavor and texture to the final product.

Warm up the hot fudge sauce and the peanut butter in separate bowls in the microwave. You don't actually want them to be hot, you just want to warm them enough so that they're fluid and easy to spread. About 15 or 20 seconds each should do the trick.

Now it's time to start layering! Place a spoonful of chopped peanuts in the bottom of each of the eight paper cups. Take a small scoop of slightly softened vanilla ice cream, about 2 inches across, and place one in each cup.

Smooth the ice cream with the back of a spoon until it's in an even layer. Nothing fancy, just flat enough to let you build the rest of the layers on top.

Pour a spoonful of the hot fudge sauce on top of the ice cream. If it doesn't spread out on its own, use the spoon to nudge it toward the sides so it's an even layer.

Top the hot fudge sauce with a generous spoonful of chopped peanuts, so that the sauce is mostly covered with nuts.


It's time for another round of ice cream, so add a softened scoop of vanilla on top of the peanuts and spread it around.

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