Peanut Brittle-Hot Fudge Sundae Squares

Ingredients:

• 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

Production:

• 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.

Notes:

• 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.