Mini Peanut Butter Crunch Ice Cream Cakes

Blogger Cheri Liefeld of Adventures in the Kitchen shares a favorite recipe. The classic combination of peanut butter and chocolate makes these mini ice cream cakes taste like a frozen candy bar.

  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 4

Ingredients

1
Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
1
cup semisweet chocolate chips (6 oz)
1
cup peanut butter
1
cup crisp rice cereal
1
pint (2 cups) peanut butter cup ice cream, softened
1
jar hot fudge topping
2
chocolate-covered peanut butter cup candies, unwrapped, cut crosswise in half
  • 1 Heat oven to 350?F. Spray 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. Make brownies as directed on box, using water oil and eggs. Divide batter evenly between pans.
  • 2 Bake 15 to 18 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans on cooling racks. Use parchment paper to lift out of pan. With 2 1/4-inch round cookie cutter, cut out 6 rounds from each brownie. Place 8 of the rounds on cookie sheet; set remaining 4 rounds aside.
  • 3 In 2-quart saucepan, heat chocolate chips and peanut butter until melted. Remove from heat; stir in cereal until coated. Spread thin layer of cereal mixture over 8 brownie rounds on cookie sheet. Freeze 15 minutes.
  • 4 Remove brownies from freezer. Top each with small scoop of ice cream; stack 1 brownie round on top of another. Top each stack with 1 plain brownie round; press gently. (Clean up sides of cakes with knife, if necessary.) Top with dollop of hot fudge topping. Garnish with candy half.

Expert Tips

Make the brownies a day ahead and then assemble with the ice cream, hot fudge topping and peanut butter cup candies just before serving.

Use a chocolate cake mix instead of brownie mix.