NUTTY DRUMSTICK SQUARES

By gaster16

Ingredients

• Crust:
• 1 (4 oz.) pkg. sugar cones (12 cones)
• 1/2 cup chopped lightly salted peanuts
• Sauce:
• 1 cup half and half
• 3 tablespoons unsalted butter cut up
• 3-1/4 cups semisweet chocolate chips
• 1-1/2 teaspoons vanilla extract
• Filling: 2 quarts French vanilla ice cream
• 1 cup chopped lightly salted peanuts

Preparation

Step 1

Line 13x9” baking pan with heavy duty aluminum foil, leaving extra foil extending over edges. Place 6 of the sugar cones in resealable plastic bag, seal bag. Crush cones with rolling pin into 1/2-1” pieces. Repeat with remaining 6 cones. You should have about 2 cups of crushed cones. In medium bowl, stir together 1-1/2 cups of the crushed cones and 1/2 cup peanuts. Spread evenly over bottom of pan.

Place half- and half and butter in heavy saucepan, heat over medium heat until butter melts, tiny bubbles appear around edge of saucepan and mixture reaches about 160 degrees. Remove from heat add chocolate chips. Let stand 1 minute, stir. If necessary return saucepan to low heat just until chocolate is completely melted, stirring constantly. Remove from heat stir in vanilla. Drizzle half of the sauce over crust, spreading carefully to completely cover. Freeze at least 20 minutes or until firm.

Spread ice cream evenly over sauce, spoon remaining sauce over ice cream. Sprinkle with 1 cup peanuts and remaining 1/2 cup crushed cones. Freeze until firm, 4 hours or overnight. To serve, left foil and dessert from pan, cut into 16 pieces. Freeze leftovers. Soften ice cream in refrigerator until spreadable but not melting,10-20 minutes.