Chocolate Crunch Butterfinger Ice Cream
Ingredients
- scoops of ice cream (vanilla or desired flavor)
Cookie Crunch Streusel:
- ¼ cup oil
- ½ stick butter, melted (or use oil for whole thing to keep pareve)
- 3 cups crushed chocolate sandwich cookies
Butterfinger Shards:
- 1 (8.5 oz) bag candy corn
- 1 cup peanut butter
Instructions
- Prepare the chocolate cookie streusel. Preheat oven to 350°F. Line a baking sheet with parchment paper (or just grease a 9 x 13 pan). In a bowl, combine butter (if using), oil, and crushed cookie crumbs. Spread on prepared baking sheet and bake for 10 minutes.
- Prepare the butterfinger shards. Chop up candy corn as finely as you can, although if you only manage to cut each candy corn into two or three pieces, it’s fine. Place in a microwave safe bowl and microwave for 30 seconds. Add peanut butter and microwave at 30 second intervals, stirring in between, until smooth. You may only need one or two intervals. It’s ok if there are still unmelted pieces of candy corn left in the mixture.
- Immediately spread peanut butter mixture on a piece of parchment paper; smooth to a thin layer using an offset spatula. Place in freezer until more firm and breakable (it may still be chewy when you want to assemble the sundaes, but it will still continue to get firmer and crunchier as it stays in the freezer). Cut or break into shards.
- You can also go with a different presentation vs. individual. Like a log with layers of crunch and shards of butterfinger on top.
- For individual servings, add some chocolate crumbs to a bowl. Top with a scoop of ice cream and a couple of pieces of butterfinger on top.
