One Bowl • Make Ahead

Candy Ice-Cream Cake Bars

20 servings | Prep Time: 40 Minutes | Start to Finish: 5 Hours 50 Minutes

• 1 box (18.3 oz) fudge brownie mix
• ½ cup vegetable oil
• 3 tablespoons water
• 3 eggs
• ½ cup chopped cocktail peanuts
• ¾ cup caramel sauce
• 1 container (28 oz) chocolate ice cream, softened
• 1 container (28 oz) dulce de leche caramel ice cream, softened
• Sweetened Whipped Cream
• 3 bars (1.86 oz each) milk chocolate–covered peanut, caramel and nougat candy, chopped
• 2 tablespoons chocolate-flavor syrup

1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or cooking spray.

2 In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Pour into pan.

3 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.

4 Spread ½ cup of the caramel sauce over brownie. Freeze 10 minutes. Evenly spread softened chocolate ice cream over caramel layer. Freeze 1 hour longer.

5 Evenly spread softened caramel ice cream over chocolate ice-cream layer. Cover; freeze 3 hours longer or until firm.

6 When ready to serve, spread whipped cream over frozen cake. Sprinkle with chopped candy bars. Drizzle with remaining ¼ cup caramel sauce and the chocolate syrup. Store covered in freezer.

1 Serving: Calories 426; Total Fat 22g (Saturated Fat 11g, Trans Fat 0.5g); Cholesterol 79mg; Sodium 148mg; Total Carbohydrate 53g (Dietary Fiber 1g); Protein 7g Exchanges: 2 Starch, 2 Other Carbohydrate, 5 Fat Carbohydrate Choices: 4

Sweet Secret To soften ice cream, remove from freezer to refrigerator 20 to 30 minutes before needed.

Sweet Secret You can substitute 1 container (8 ounces) frozen whipped topping, thawed, for the Sweetened Whipped Cream.