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Ingredients
- 8 Peanut Butter-Cream Filled Oreo Cookies, finely ground
- 1 1/2 tablespoons unsalted butter, melted
- 1 pint vanilla ice cream, softened
- 4 mini Butterfingers, coarsely chopped
- 1 heaping teaspoon of creamy peanut butter
- 3 tablespoons coarsely chopped salted peanuts
- 1 1/2 ounces dark chocolate, melted
- 1 heaping teaspoon of caramel topping
Preparation
Step 1
Combine the Oreo cookie crumbs and melted butter, in a small mixing bowl, and stir until well combined. Press into the bottom of 6 muffin cups; freeze for 10 minutes.
In a small mixing bowl, stir together ice cream and Butterfinger until well combined. Roughly swirl the peanut butter into the ice cream; divide into muffin cups, and smooth the surface.
Freeze for 15 minutes. Evenly top with peanuts, then drizzle chocolate and caramel over the tops. Freeze for 1 hour, or until ready to serve.
Yield: 6 mini ice cream cakes