Ingredients
nonstick cooking spray,for greasing
12ozbrownie batter
1cartonTasty® Peanut Butter S’mores Smash Ice Cream
3ozchocolate graham crackers,cut into 2 in 5 cm squared
10ozdark chocolate chip
2½tbspcoconut oil
1cupheavy whipping cream
1tbsppeanut butter
1tbsppowdered sugar
6peanut butter cups,halved
12cuptasty nonstick brownie pan
Preparation
Preheat the oven to 350 degrees F.
Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
While the brownies cool, take the ice cream out of the freezer to soften.
Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
Enjoy!
