💛✨Homemade Snickers Ice Cream Bars✨💛

Snickers Ice Cream Bars (makes 14) 1 batch Caramel Ice Cream Recipe (or your favorite vanilla ice cream mixed with 1/4 tsp caramel extract; use enough to fill up an 8-inch pan as shown in the photos) 5 tbsp peanut butter, softened to an easily-spreadable consistency (75g) chopped peanuts, optional 9 oz chocolate chips 4 tbsp vegetable oil (coconut oil can be subbed, but the coating will be more melty) (40g)

Snickers Recipe: Line an 8-in square pan with parchment or wax paper. Spread the ice cream evenly into the pan. Freeze until firm, then spread with the peanut butter and sprinkle on chopped peanuts if desired. Refreeze until firm (but just soft enough to cut), then cut into rectangles. Immediately put the pan back in the freezer to completely firm up again. Meanwhile, line a cookie sheet with parchment or wax paper. When the snickers bars have refrozen, take them out of the pan and place them on the cookie sheet. Immediately put the cookie sheet in the freezer until the bars are completely

frozen again. Make the chocolate: Melt the chips in a wide, shallow dish (either using the double broiler method or carefully in the microwave), then stir in the oil until a smooth sauce is achieved. Take out one Snickers bar and dip it in the chocolate. Return the bar to the freezer to set, and repeat with another bar until all are coated. You probably will have leftover chocolate; I like to make extra because it’s easier to coat the bars this way. Snickers bars should be stored in the freezer, but you can thaw in the refrigerator for 1/2 an hour before eating, so the ice cream gets soft

and the texture is like a real Snickers ice cream bar.