It's disturbed, but today is the newest day in July and Venerable give be creeping in on us tomorrow. These mid to dead summer days are few of the hottest, and sometimes the only happening you essential on a hot season day is something additional dainty and redundant cooling. Oh my gosh. Language truly cannot expound fair how tasteful these ice emollient exerciser are. They're stimulating goody, hinted with flavors of caramel and seasoner, and crustlike generously in a bed of umber.
To vantage, too elementary, you truck like I was cardinal again and defrayment my summer life at the bet, but hey at lowest as an somebody I can hit my own homespun ice withdraw bars that retributory bechance to be way better than the bars at the stake eat bar, thanks to homemade brownness, Chex foodstuff, and double the brownness decorativeness on the extracurricular. You'll requirement to play by making your caramel sauce. Now, if you don't bed quantify to eliminate homespun caramel, no worries you can use fund bought. But, if you acquire cardinal transactions, I highly urge making the sugar yourself. It's a million present meliorate than what you'll buy in the fund, and it's actually rattling cordiform to play.
Homemade salted caramel, mixed with Chex cereal, layered with vanilla ice cream, and dipped in chocolate. These are the ultimate summer ice cream bar. They're super easy to make, extra sweet, crunchy, cool, and delicious.
INGREDIENTS
- 1 cup salted caramel, homemade or store bought
- 1/2 cup creamy peanut butter
- 4 1/2 cups Rice Chex Cereal
- 1/2 cup roasted peanuts, roughly chopped
- 1 gallon vanilla ice cream
- 16 ounces semi-sweet or milk chocolate, chopped
- 1 tablespoon coconut oil
- flaky sea salt
Salted Caramel Sauce
- 2 cups granulated sugar
- 1/2 cup heavy cream, more if needed
- 4 tablespoons unsalted butter at room temperature, cut into chunks
- 1 pinch flaky salt
INSTRUCTIONS
- Line a 9x13 inch baking dish with plastic wrap.
- In a large microwave safe bowl, melt together the caramel and peanut butter until smooth, about 30 seconds to 1 minute. Stir in the Chex and peanuts, tossing well to combine. Spread the mix out into the prepared pan, packing it in tightly. Transfer to the freezer and freeze 5-10 minutes.
- Spread the ice cream over the caramel in an even layer. Transfer to the freezer and freeze 3 hours or overnight.
- Melt the chocolate and coconut oil together in a microwave safe bowl.
- Remove the pan from the freezer and cut into 18-20 bars. Working quickly, dip the ice cream side of each bar into the melted chocolate. Place onto a parchment lined baking sheet, Chex side down, sprinkle with salt. Return to the freezer for 5 minutes. Keep stored in the freezer in an airtight container.
Salted Caramel Sauce
- In a large, dry, deep, heavy pot, cook the sugar over moderately high heat, stirring constantly with a heat proof rubber spatula until the sugar is melted and turns a golden caramel, about 8 minutes. Remove the pot from the heat and let cool 5 minutes. Slowly add the chunks of butter in, one by one, whisk until combined. The caramel will bubble, this is ok. Now slowly add the cream and then whisk until combined.
- Return the pot to moderate heat and cook the mixture, stirring until the caramel has thickened, about 5 minutes, or until the caramel reaches 235-240 degrees F. on a sugar thermometer. Remove from the heat and stir in a pinch of salt. Let cool. Makes about 1 1/2 cups.
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