Best 4 Peanut Ice Cream Squares Recipes

PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
• While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
• Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

PEANUT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray; line with cooking parchment paper, leaving a few inches of overhang on each side.
• In large bowl, beat eggs with electric mixer on medium-high speed 1 minute. Slowly beat in granulated sugar, then beat 4 minutes longer. Eggs should be pale in color and fall in thick ribbons back into bowl.
• In another bowl, mix flour, baking powder and salt. Add to egg mixture all at once; beat on low speed just until incorporated. In small bowl, beat together 1 cup milk, the melted butter and 1 teaspoon vanilla. Add to mixture in 2 additions. Pour batter in pan.
• Bake 35 to 40 minutes or until cake is golden and center springs back when lightly pressed. Cool in pan 15 minutes, then use overhanging parchment to carefully lift cake out of pan, and transfer to rack to cool completely, about 1 hour.
• Meanwhile, beat powdered sugar, softened butter, 3 tablespoons milk and 1 teaspoon vanilla to make smooth frosting. Spread chopped peanuts on small pan or plate.
• Use serrated knife to cut cake into 24 squares (6 rows by 4 rows). Frost top and sides of each square with frosting, then roll in chopped peanuts, using hands if necessary to press peanuts into frosting.
• Refrigerate 30 minutes to firm up. Serve cold, or remove from refrigerator 20 minutes before serving.

PEANUT ICE CREAM SQUARES

Steps:

• In a large saucepan bring the sugar, milk, chocolate chips and 1/2 cup butter to a boil. Reduce heat and simmer uncovered for 8 minutes. Remove from heat and stir in the vanilla. Cool completely.
• Melt the remaining butter and toss with wafer crumbs. Press into the bottom of a 13x9 pan. Cut ice cream into 1 1/2 inch slices and arrange over the crust. Sprinkle with nuts and freeze for 30 minutes.
• Spread cooled sauce over the nuts. Cover and freeze for 1 hour or until firm. May be frozen for up to 2 months. Remove from the freezer for 15 minutes before serving.

PEANUT BUTTER ICE CREAM SQUARES

Steps:

• In large microwave-safe bowl stir together corn syrup and sugar. Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles.
• Remove from microwave and stir in peanut butter. Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until cool, about 10 minutes.
• Spread ice cream on top of crust and top with remaining cereal mixture, spreading as evenly as you can. Freeze until firm, about 2-3 hours.
• Cut into squares to serve.