Samoas Brownie-Bottomed Ice Cream Bars

By srumbel

Ingredients

• 1 (18.4 ounces) Family-Sized (9x13) Chocolate Fudge Brownie Mix
• Ingredients called for on brownie mix
• 1 container (12 ounces) hot fudge sundae topping
• 1 package (8.5 ounces) Coconut Dreams Cookies (or regular Samoas)*
• 1 container (1.5 quart) Caramel Delight Ice Cream
• 1 container (8 ounces) frozen whipped topping
• Optional: Caramel sundae sauce, extra Coconut Dreams cookies, mini chocolate chips

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from chelseasmessyapron.com

Preparation

Step 1

Instructions
Lightly spray a 9 x 13 pan with cooking spray and set aside. Prepare the brownies according to package directions.
Pour brownie batter in the prepared pan and slightly under-bake by 2-3 minutes.
Remove and allow to cool. Cover and place in the freezer for 30 minutes.
Top the brownies evenly with the hot fudge sundae topping (warm slightly for easier spreading).
Coarsely chop up all but 3 of the cookies and place on top of the fudge topping.
Freeze for 10 minutes covered.
Place the ice cream on top of the bars (don't let the ice cream melt too much or it gets icy upon being re-frozen).
Spread the ice cream as evenly as possible and then cover and return to the freezer until firm.
Before serving, top with the whipped topping, miniature chocolate chips and leftover 3 cookies finely crushed/chopped.
Top individual bars with caramel sundae sauce if desired.
Note: whipped topping and crushed cookies are best added to just what you are enjoying -- these additions don't re-freeze as well.
When cutting these out they are difficult without a good, sharp knife. Use a very sharp knife that you have run under hot water and then dried off.

Notes
*I like the Keebler "Coconut Dreams" cookies for these bars -- they are softer than all the other brands I've tried.