Mini Peanut Butter Crunch Ice Cream Cakes

 2 Ratings
No Image For Recipe
  • Prep Time 30 min
  • Total Time 1 hr 40 min
  • Servings 4

Betty Crocker fudge brownies, melted chocolate chips and peanut butter, and peanut butter cup ice cream create a taste trifecta.

Cheri Liefeld Cheri Liefeld
June 6, 2011


Betty Crocker™ fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
cup semisweet chocolate chips (6 oz)
cup peanut butter
cup crisp rice cereal
pint (2 cups) peanut butter cup ice cream, softened
jar hot fudge topping
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.

Nutrition Information

No nutrition information available for this recipe.

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