This scrumptious concoction truly needs no introduction. I mean, honestly, what isn’t appealing about chocolate, peanuts and vanilla ice cream? It’s definitely a win-win dessert and a crowd pleaser. And it’s kid friendly to boot! And it’s frozen! During the hot summer months, who doesn’t want something frozen to cool the taste buds?

The only thing I might do differently next time? I might decrease the amount of vanilla ice cream to half of a half gallon, freeze that layer, and then add a similar size layer of strawberry ice cream! Now, wouldn’t that be the bomb! A Neapolitan peanut square!

And I have just the Strawberry Ice Cream recipe forthcoming! It would be perfect but even store bought would do. It’s funny, I’ve made this recipe a few times (and it is always the best, as is) and I just thought of adding a Strawberry Ice Cream layer the other day. Wonders never cease, huh?

Bon appétit!

Frozen Chocolate Peanut Squares
 
Author:
Recipe type: Sweet Endings
Ingredients
  • ¾ cup butter
  • 2 cups vanilla wafer crumbs
  • 2 cups powdered sugar
  • 3 eggs
  • 6 ounces semisweet chocolate chips
  • 1½ cups peanuts, dry-roasted
  • ½ gallon vanilla ice cream; slightly softened
Instructions
  1. Melt ¼ cup of the butter. Mix into wafer crumbs and press evenly over the bottom of a 9 x 13 pan. Chill crust.
  2. In a large bowl, beat the remaining butter (1/2 cup) with powdered sugar until creamy. Beat in eggs one at a time. Then beat in melted chocolate until well blended. Fold in 1 cup chopped peanuts. Spread evenly over chilled crust. Freeze until chocolate mixture is firm (at least 30 minutes).
  3. Spread softened ice cream evenly over top. Sprinkle with remaining chopped peanuts. Cover and freeze and 12 hours.
  4. Let stand at room temperature about 5 to 10 minutes before cutting to serve.
Nutrition Information
Serving size: 1 Calories: 405 Fat: 21.3g Saturated fat: 8.3g Unsaturated fat: 7.8g Trans fat: 2.5g Carbohydrates: 51g Sugar: 49.6g Sodium: 228mg Fiber: 1.4g Protein: 5.3g Cholesterol: 65.5mg

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *






Rate this recipe: