Friday, July 12, 2013
snickers ice cream cake party!
Go ahead, handcuff me and take me to jail. I'm guilty! This recipe is pretty much assault with a deadly weapon! It's got two layers of chocolate brownies, RICH peanut nougat ice cream, layered with chopped Snickers bars and drizzled with hot fudge and caramel sauce.
My daughter found the recipe on Pinterest & requested it. I happily accepted the challenge. Just a word of warning, it needs to be frozen for at least 6 hours. I tried to serve it after 2 hours because I am very impatient when it comes to dessert & it was a mess. We stuck it back in the freezer overnight & it was perfect! I'll make it a day ahead the next time. I'm pretty sure I've never used the word "decadent" on my blog. I was saving it for THIS!
Seriously, these ingredients could only mean...DANGER!!
recipe from lifeloveandsugar.com
1 boxed brownie mix, mixed according to directions, batter divided in 2 and baked separately, in 2 layers in 8 inch springform pan.
Nougat Ice Cream
1/4 cup milk
8 ounce cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 ounce Cool Whip, thawed
1 16 ounce jar of hot fudge sauce, divided
1 16 ounce jar caramel sauce, divided
1 11.5 ounce bag mini Snickers, chopped and divided for 3 layers
You need to bake the 1 brownie mix into TWO layers. I only have one 8" springform pan so I divided the batter, baked half the batter in the pan, removed the baked brownie, washed the pan & then prepared the pan and baked the 2nd half of the brownie batter.
1. Grease an 8 inch springform pan & line the bottom of the pan with parchment paper, cut into an 8 inch circle. Also grease the parchment paper.
2. Mix the brownie mix according to directions on box. Divide batter in half & bake 1/2 of the batter in an 8 inch springform pan. Set the other batter aside to bake when the first brownie is baked. Bake at 350 for 18 to 20 minutes.
3. Let brownie cool for a few minutes & remove sides from springform pan & place brownie on cooling rack. Wash springform pan. Grease pan, layer bottom with parchment paper, grease parchment paper and bake 2nd half of brownie batter for 18 to 20 minutes. Remove to cooling rack. Wash the springform pan again so it's ready to assemble the cake in.
4. Mix milk, cream cheese, sugar and peanut butter with electric mixer until combined.
5. Fold in cool whip.
6. Line the sides of the springform pan with parchment paper. The parchment paper needs to be higher than the edge of the pan because the cake will be taller than the rim of your pan. It was tricky for me to get the parchment paper to stay where I wanted it on the sides of the pan and it was a easier after I put the first layers in the pan. The brownie held the paper in place after I placed the first layer.
7. Place an 8 inch round cake board in the bottom of the pan. This is optional but I recommend it if you plan to move the cake off of the bottom of the springform pan to serve. If you don't care about moving the cake off the bottom of the springform pan to serve, you won't need the cake board.
8. Place a brownie layer in the bottom of the pan.
9. Pour 1/2 cup hot fudge sauce and 1/2 cup caramel sauce over the brownie. Top with 1/3 of the chopped snickers.
10. Top with half of the nougat ice cream.
11. Repeat steps 8, 9, and 10: layer brownie, caramel sauce, hot fudge sauce, nougat ice cream.
12. Place cake in freezer for a minimum of 6 hours but can be made several days in advance, if wrapped well.
14. Top with remaining chopped snickers and additional caramel and hot fudge sauce. Allow cake to sit out for 15-20 minutes before serving or it will be difficult to cut through. Cut with a hot knife. I heated a glass of water in the microwave, dipped my knife in the glass of hot water, wiped it dry & cut.