Saturday, April 24, 2010
Frozen Chocolate Carmel Dessert
1/2 cup butter
6 tablespoons cocoa
1 1/8 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/2 cup chocolate chips
Melt the butter and cocoa in a large microwavable safe container. Stir in the remaining ingredients. Pour batter into a 9x13" pan that is lined with generously greased foil. Bake at 350 degrees F for 15-22 minutes or until the top looks dry and the brownie begins to pull away from the side of the pan; allow to cool.
13 oz. package of fudge covered graham crackers, coarsely chopped
1 (1/2 gallon) container of vanilla ice cream, softened
Caramel, that can be easily drizzled
Smuckers® Fudge Magic Shell®
Drizzle caramel over the brownie layer. Take 1/2 of the ice cream and spread a thin layer over the caramel (I use my hands to make the ice cream layer as thin as possible). Evenly spread all the graham crackers on top and drizzle with caramel. Top with a thin layer of the remaining ice cream and press into the cookies. Drizzle with caramel and Shell®. Freeze until frozen throughout, ~4 hours. Before serving allow the dessert to soften for 10 minutes.
Yields: 16 pieces
*The inspiration behind this dessert came from my favorite candy bar, Twix®. I don't think it tastes exactly like a Twix®, but it is still good enough to gobble up!