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For cookie dough lovers. Instead of using baked chocolate chip cookies to sandwich the ice cream, this frozen treat is prepared with an unbaked egg-free chocolate chip cookie dough.
Serving Size: 1 bar
1/2 cup creamy peanut butter
1/3 cup butter, softened
2/3 cup confectioners' sugar
1/3 cup firmly packed brown sugar
2 teaspoons McCormick® Extra Rich Pure Vanilla Extract
1 1/4 cups vanilla wafer crumbs (about 35 vanilla wafers)
1 cup miniature chocolate chips
4 cups vanilla ice cream, softened
Mix peanut butter and butter in large bowl until well blended. Add sugars and vanilla; stir until blended and smooth. Stir in vanilla wafer crumbs and chocolate chips.
Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Press 1/2 of the dough into even layer pan. Pat remaining dough on parchment or wax paper into 8-inch square. Gently spread ice cream over layer on pan. Flip 8-inch square layer onto top of ice cream. Peel back parchment paper. Cover with foil.
Freeze 3 hours or until firm. Let stand at room temperature 2 to 3 minutes to allow ice cream to soften slightly. Cut into 16 bars. Wrap each in plastic wrap. Store in freezer.
Dip knife in hot water before cutting dessert into bars.
(Amount per serving)
This recipe is a keeper! Made these for my husband's birthday, and it was a hit! They were so great, they didn't stay around long.
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