Candy Bar Brownie Bomb

By TrayH

This decadent ice cream dessert has a rich brownie crust and is drizzled with Smucker’s®Magic Shell® Chocolate Fudge Flavored Topping.

Ingredients

• ~For the ICE CREAM:
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1/3 cup Jif® Creamy Peanut Butter
• 2 (2.07 oz.) chocolate covered peanut nougat candy bars, chopped
• 1/4 cup Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, plus additional for garnish
• ~For the BROWNIE:
• Pillsbury® Baking Spray with Flour
• 1 (15.5 oz.) package Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
• 1/3 cup Crisco® Pure Vegetable Oil
• 3 tablespoons water
• 1 large egg
• 2 tablespoons chopped cocktail peanuts

Details

Adapted from eaglebrand.com

Preparation

Step 1

~For Ice Cream:

* BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk.

* Divide in half.

* Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix.

* Stir candy bar pieces into remaining cream mixture.

* Freeze 3 hours or until partially frozen.

~For Brownie:

* Coat 9-inch round cake pan with baking spray with flour.

* Prepare brownie batter according to package directions using oil, water and egg.

* Pour into prepared pan.

* Bake 24 to 26 minutes or until toothpick inserted in center comes out clean.

* Cool 15 minutes. Remove to wire rack to cool completely.

* LINE 2.5 quart (9-inch) diameter bowl with plastic wrap.

* Spread peanut butter ice cream evenly on bottom and sides of bowl.

* Freeze 1 hour until firm.

* Spread candy bar ice cream over peanut butter ice cream, filling bowl completely.

* Place brownie on top.

* Cover; freeze 2 hours until firm.


* INVERT bomb onto serving dish.

* Remove bowl and plastic wrap.

* Drizzle with fudge topping. Sprinkle with chopped peanuts.