Peanut Butter, Butterfinger, Chocolate and Ice Cream Delight

(loosely based on page 261 of the Pillsbury Best Desserts Cookbook)

Ingredients:

½ cup peanut butter

½ cup dark chocolate peanut butter – divided* ( ¼ cup for the peanut butter mixture, ¼ cup for the hot fudge mixture)

¼ cup whipping cream

¼ cup light corn syrup

2 tablespoons butter

¼ cup powdered sugar

1 container (1.5 quarts) vanilla ice cream, slightly softened**

1/3 of a (1.5 quart) container of chocolate ice cream, slightly softened (dark chocolate or Belgian chocolate, if available)

1 (12 oz.) jar (1 cup) hot fudge ice cream topping

5 (2.1 oz.) Butterfinger candy bars, crumbled (1 ¼ cups)

1 cup whipping cream, whipped for garnish

*if dark chocolate peanut butter is not available, use sweetened cocoa powder in ½ cup peanut butter and stir well

** to soften ice cream faster, put it in a mixing bowl and blend with a blender until desired consistency is met.

Directions:

In small saucepan, combine peanut butter, ¼ cup of the dark chocolate peanut butter, ¼ cup whipping cream, corn syrup and butter; mix well. Cook over medium heat just until butter melts and mixture is smooth, stirring occasionally. Remove from heat. Add powdered sugar; beat until smooth and creamy. Cool 30 minutes or until completely cooled.

Mix the hot fudge ice cream topping with ¼ cup dark chocolate peanut butter.

Crumble the Butterfinger candy bars with an electric food chopper or put them in a ziplock bag and crumble them with a rolling pin.

Line 9-inch springform pan with parchment paper. Spread ½ of the vanilla ice cream in bottom of pan. Spread ice cream topping mixture over vanilla ice cream layer. Spread chocolate ice cream over topping.

Stir 1 cup of the crumbled Butterfinger candy into peanut butter and corn syrup mixture; spoon and spread over chocolate ice cream. Top with remaining ½ of the vanilla ice cream. (If ice cream softens too much, freeze between additions of layers.) Garnish with the Butterfinger crumbles. Cover with foil; freeze at least 8 hours or overnight until firm.

Just before serving, remove sides of pan; remove parchment paper. Garnish with whipped cream, chocolate syrup and more Butterfinger crumbs.

Butter Brickle and Pecan Ice Cream Pie

1 shortbread crust for a nine inch pie plate (you may buy this or make it yourself*)

1 container butter pecan ice cream (1.5 quarts)

1 cup Heath Bit O’ Brickle Chips for baking

½ - 1 cup toasted pecan chips**

¼ cup butterscotch caramel for drizzling and garnish

Whipping cream (whipped), for garnish

Place shortbread crust in the freezer, meanwhile soften ice cream. Once ice cream is softened 10 – 15 minutes, place in a large mixing bowl and beat. Add the Heath chips. Mix well.

Smooth ice cream mixture into the chilled shortbread crust, tightly cover and freeze for 8 hours or overnight.

Garnish with butterscotch caramel ,toasted pecans and piped whipping cream.

*To make a shortbread crust:

1 box Lorna Doone Shortbread Cookies

½ cup butter

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Mix until the crumbs are moistened. Press into a greased 9 inch pie plate. Place in the freezer for at least 10 minutes.

**To toast pecan chips –

Preheat oven to 400 degrees Fahrenheit. Place pecan chips in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.