Crunchy Ice Cream Sandwiches

By franny-2

Instead of skor bits, substitute 2 chopped Skor bars, if you prefer. The chocolate sauce will thicken if made in advance; microwave briefly on defrost before serving.

Ingredients

• 1 cup (250 mL) finely chopped crunchy granola bars (5 Nature Valley granola bars)
• 1/2 cup (125 mL) finely chopped pecans
• 1/2 cup (125 mL) skor bits
• 4 cups (1 L) mocha almond fudge or butterscotch ripple ice cream, softened slightly
• 3/4 cup (175 mL) whipping cream
• 1/2 cup (125 mL) semi-sweet chocolate chips
• 1/2 tsp (2 mL) vanilla essence
• 1 cup (250 mL) summer berries such as small whole strawberries, raspberries and blueberries

Preparation

Step 1

1. Combine finely chopped granola bars, pecans and skor bits in a bowl. Line an 8-inch (2-L) square baking pan with plastic wrap letting wrap hang generously over sides of pan. Sprinkle half of the crumb mixture in bottom of pan. Spread with ice cream. Sprinkle remaining crumbs over top, then pat gently. Cover with plastic wrap and freeze for eight hours or overnight.

2. Heat whipping cream in a small saucepan over medium heat until piping hot. Remove from heat and add chocolate chips. Whisk until melted and smooth. Stir in vanilla. Let cool slightly, then transfer to a covered container and refrigerate.

3. To serve, lift dessert out of pan and cut into 6 pieces. Spread chocolate sauce on serving plates and top with ice cream sandwiches. Garnish with berries.