Chocolate Caramel Crunch Ice Cream Bars. Chocolate-dipped handmade salted caramel with Chex and vanilla ice cream. Best summer ice cream bar. Easy to make, sweet, crunchy, cool, and delightful.
Ingredient
– 1 cup salted caramel, homemade or store bought (recipe follows)– 1/2 cup creamy peanut butter– 4 1/2 cups Rice Chex Cereal– 1/2 cup roasted peanuts, roughly chopped– 1 gallon vanilla ice cream– 16 ounces semi-sweet or milk chocolate, chopped– 1 tablespoon coconut oil– Flaky sea saltSALTED CARAMEL SAUCE– 2 cups granulated sugar– 1/2 cup heavy cream, more if needed– 4 tablespoons unsalted butter at room temperature, cut into chunk– 1 pinch flaky salt
Direction
1
Use plastic wrap to line a 9x13 baking dish. Melt caramel and peanut butter in a large microwave-safe bowl for 30 seconds to 1 minute. Add Chex and peanuts and mix thoroughly.
2
Pack the ingredients tightly into the pan. Place in freezer for 5-10 minutes. Evenly cover caramel with ice cream. Put in the freezer for 3 hours or overnight.
3
Melt chocolate and coconut oil in a microwave-safe bowl. Take the pan out of the freezer and cut 18-20 bars. Dip each bar's ice cream side into melted chocolate rapidly.
4
Sprinkle salt on a parchment-lined baking sheet with Chex side down. Put back in freezer for 5 minutes. Store in an airtight freezer container. Salted Caramel Sauce
5
Over moderately high heat, whisk the sugar with a heat-proof rubber spatula until it melts and turns golden caramel, about 8 minutes in a large, dry, deep, heavy saucepan.
6
Remove the saucepan from heat and cool 5 minutes. Add butter chunks one at a time and whisk until blended. Caramel bubbles are fine. Pour in the cream gently and whisk until incorporated.
7
Bring the mixture back to moderate heat and whisk until the caramel thickens, about 5 minutes or until a sugar thermometer reads 235-240 degrees F. Stir in a pinch of salt after removing from heat. Let chill. About 1 1/2 cups.
Browned Butter Grilled Peaches with Cinnamon Recipe