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Peanut Brittle-Hot Fudge Sundae Squares


  • Crust:

    • 12 oz peanut butter sandwich cookies, such as Nutter Butters (about 24 cookies)

    • 6 tbsp unsalted butter, melted.

  • Filling:

    • 12 oz purchased peanut brittle

    • 1/2 gallon vanilla ice cream, slightly softened.

  • Sauce:

    • 1/3 cup sugar

    • 1/3 cup packed light brown sugar

    • 1/2 cup unsweetened cocoa

    • 3/4 cup heavy whipping cream

    • 1/3 cup light corn syrup

    • 1/2 oz unsweetened chocolate, chopped

    • 5 tbsp unsalted butter

    • 1 1/2 tsp vanilla extract

    • Dash of salt

  • Garnish:

    • 1/2 cup roasted peanuts (preferably small)

    • 16 pieces peanut brittle


  • Preheat your oven to 350̊.

  • Place the cookies in a food processor and process until they are finely crushed.  (This should make about 3 cups of crumbs.)

  • Add the six tablespoons of melted butter and process until well-combined.

  • Press the mixture into the bottom of a 13 x 9-inch baking pan.  Bake 8 to 10 minutes or until fragrant and slightly darker.  Remove the crust from the oven and allow it to cool on a wire rack.

  • Place the 12 ounces of peanut brittle in your food process or and process until coarsely crushed.

  • Spoon the ice cream into a large bowl and sit in the crushed peanut brittle until well combined.

  • Spoon the ice cream into the crust, spreading carefully to cover and smooth the top.  Cover loosely with aluminum foil and freeze for at least 6 and up to 12 hours, until firm.

  • Meanwhile, in a medium saucepan, stir together the sugar, brown sugar, cocoa, corn syrup, and salt.  Bring to a boil over medium heat, stirring constantly; cook until sugars are dissolved.

  • Reduce the heat to medium-low; simmer 5 minutes, stirring frequently.

  • Remove the pan from the heat; stir in chocolate, 5 tablespoons of butter, and vanilla.  Continue stirring until smooth.  Cool completely.

  • Spread the ice cream with 1 cup of the fudge sauce, sprinkle with peanuts.  Cover and freeze for up to 2 hours or up to 8 hours until set.

  • To serve, warm the remaining fudge sauce (you should have about a cup of it left).  Cut the dessert into squares, place on individual serving plates.  Garnish each serving with a piece of peanut brittle and drizzle with the sauce.


  • If you can't find peanut brittle, you can substitute a cup of toffee bits and 1 1/2 cups coarsely chopped peanuts for peanut brittle.

  • To easily soften the ice cream, use a knife to cut the frozen ice cream into fourths, then place the quarters into a baking pan and refrigerate for 15 minutes.

  • The crust can be made up to a day ahead.  If you do so, cover it and store at room temperature.

  • The sauce can be made up to five days ahead.  Cover and refrigerate.  Bring to room temperature or rewarm the sauce before spreading on the dessert.