In this ultimate summer
recipe, vanilla ice cream is combined with crushed peanut brittle, spread over
a peanut butter sandwich cookie crust and topped with chocolate sauce and
peanuts. It's an excellent way to make hot fudge sundaes for a crowd!
PEANUT BRITTLE HOT FUDGE SQUARES
Serves: 12 Difficulty Level: 2 (of 5) Prep Time:
5 Minutes Ready In: 20 Minutes
INGREDIENTS (Crust):
• 12 oz. peanut butter sandwich cookies (about 24 cookies)
• 6 tablespoons unsalted butter, melted
INGREDIENTS (Filling):
• 12 oz. purchased peanut brittle
• 1/2 gallon vanilla ice cream, slightly softened
INGREDIENTS (Sauce):
• 1/3 cup sugar
• 1/3 cup packed light brown sugar
• 1/2 cup unsweetened cocoa
• 3/4 cup heavy whipping cream
• 1/3 cup light corn syrup
• Dash salt
• 1/2 oz. unsweetened chocolate, chopped
• 5 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
PROCEDURE:
• Heat oven to 350°F. Place cookies in food processor; process until finely
crushed. (You should have about 3 cups.) Add 6 tablespoons melted butter; process
until combined. Press into bottom of 13x9-inch baking pan. Bake 8 to 10 minutes
or until fragrant and slightly darker. Cool completely on wire rack.
Enjoy!
CHEF PHIL
