- vanilla or Coconut Ice Cream (enough to fill an 8-in pan)
- 1/4 tsp caramel extract (or caramel sauce as desired)
- 5 tbsp peanut butter
- chopped peanuts, optional
- 9 oz chocolate chips
- 4 tbsp coconut or vegetable oil
*If using the caramel extract, blend or stir it into the ice cream. The bars are still delicious without, so it's no problem if you don't have any on hand!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.View Nutrition Facts
Calories: 150kcal