Mini Butterfinger Ice Cream Cake

By Texaschef11

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