Ingredients
Scale
- 1 (16 ounce) can chocolate syrup
- ¾ cup peanut butter
- 19 ice cream sandwiches
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 cup salted peanuts
Instructions
- I start by creating the chocolate-peanut butter sauce. I pour the chocolate syrup into a medium microwave-safe bowl and heat it until it’s hot, about 2 minutes on high. I’ve learned to stop and stir every 30 seconds to prevent overheating. The key is getting it hot but not boiling.
- While the chocolate is still hot, I stir in the peanut butter until the mixture is completely smooth. Then I set it aside to cool to room temperature. This cooling step is important—if the sauce is too hot, it’ll melt the whipped topping in the next steps.
- For assembly, I line the bottom of a 9×13-inch dish with a layer of ice cream sandwiches. Sometimes I have to cut some sandwiches to fit the pan perfectly, but that just means extra pieces for quality control testing!
- Next, I spread half of the thawed whipped topping over the layer of ice cream sandwiches. I try to get an even layer that covers all the sandwiches.
- Then comes the fun part—I spoon half of my chocolate-peanut butter mixture over the whipped topping. I drop it in dollops all over the surface and then gently spread it out.
- I sprinkle half of the salted peanuts over the chocolate layer. The sweet-salty combo is absolutely divine!
- Time to repeat! I add another layer of ice cream sandwiches, followed by the remaining whipped topping, chocolate-peanut butter mixture, and finishing with the rest of the peanuts.
- The hardest part is waiting while it freezes. I let it firm up for at least 1 hour, though I prefer giving it 2-3 hours if I have the time. When it’s ready, I cut it into squares and serve immediately.
Notes
- I like to let the ice cream sandwiches soften slightly before assembling so they mold together better in the pan.
- For easier cutting, I run my knife under hot water between slices.
- This dessert needs to be served pretty quickly after removing from the freezer, especially on hot days.
- If peanut allergies are a concern, I’ve successfully substituted cookie butter or sunflower seed butter for the peanut butter and used chopped cookies or chocolate chips instead of the peanuts.
- For a fancier presentation, I sometimes drizzle extra chocolate syrup on the plates before serving.
- The dessert will keep well in the freezer for up to a week if covered tightly (though it rarely lasts that long in my house!).
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/12 of dish)
- Calories: 380 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg