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Candy Bar Brownie Bomb


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

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Rate this recipe 4.4/5 (25 Votes)
Candy Bar Brownie Bomb 1 Picture


  • ~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


Adapted from


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.

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