Peanut Butter Ice Cream Squares Food

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

PEANUT BUTTER CHOCOLATE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the cookies and cereal in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish.
• Working with one ice cream bar at a time, pour the hardening ice cream sauce all over a bar. Use a butter knife to spread the sauce to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing into the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and toppings. Freeze the coated bars for at least 10 minutes before serving.

PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
• While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
• Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

HOT FUDGE ICE CREAM SQUARES

Steps:

• Pour syrup into a microwave safe bowl and microwave on high for 2 minutes.
• (Do not boil) Stir peanut butter into syrup until smooth and allow to cool to room temperature.
• Line 9x13-inch dish with 9 1/2 ice cream sandwiches.
• Spread half the whipped topping over the sandwiches.
• Spoon half the chocolate mixture over the whipped topping.
• Top with half the peanuts.
• Repeat layers.
• Freeze for one hour or until firm.
• Cut into squares to serve.

PEANUT ICE CREAM SQUARES

Steps:

• In a large saucepan bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat and simmer uncovered for 8 minutes. Remove from heat and stir in the vanilla. Cool completely.
• Melt the remaining butter and toss with wafer crumbs. Press into the bottom of a 13x9 pan. Cut ice cream into 1 1/2 inch slices and arrange over the crust. Sprinkle with nuts and freeze for 30 minutes.
• Spread cooled sauce over the nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer for 15 minutes before serving.

PEANUT BUTTER ICE CREAM SQUARES

Steps:

• In large microwave-safe bowl stir together corn syrup and sugar. Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles.
• Remove from microwave and stir in peanut butter. Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until cool, about 10 minutes.
• Spread ice cream on top of crust and top with remaining cereal mixture, spreading as evenly as you can. Freeze until firm, about 2-3 hours.
• Cut into squares to serve.

PEANUT BUTTER ICE CREAM

Steps:

• Using a handheld mixer, cream the peanut butter, sugar, salt, and vanilla in a large bowl until smooth. Add 1 cup of half-and-half and beat on low speed until well mixed. Add the rest of the half-and-half and the cream and whisk by hand-if you try to use your mixer you will end up with it splattering all over the kitchen.
• Pour the mixture into ice cream maker and process for 25 to 30 minutes, or according to the manufacturer's directions. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple hours. Stored in an airtight container, the ice cream will keep at least a week in the freezer.

PEANUT BUTTER ICE CREAM

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Whisk in peanut butter and vanilla extract. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.