Candy Bar Brownie Bombe

Raven Higheagle

By
@ravenhigheagle

If a picture say a thousand words then this picture says it all. You've got a brownie crust with and ice cream layer that has candy bars chopped into it, if that isn't enough then you have the peanut butter layer. To top it off you drizzle the whole thing with chocolate and sprinkle on nuts. Yum doesn't begin to describe this unbelievable dessert. Perfect for summer or the holidays, your friend and family will be begging for the recipe.
This recipe can be made with Biscoff or Cookie Butter too. For nut allergies leave off the nuts, use nut free candy and use a nut free brownie mix.


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Rating:

Serves:

Serves 16

Prep:

3 Hr

Cook:

25 Min

Method:

Bake

Ingredients

ICE CREAM

2 c
heavy cream
1 Tbsp
pure vanilla extract
1 can(s)
(14 oz.) sweetened condensed milk
1/3 c
creamy peanut butter, biscoff or cookie butter
2
(2.07 oz.) chocolate covered peanut nougat candy bars, chopped
1/4 c
smucker's magic shell chocolate fudge flavored topping, plus additional for garnish

BROWNIE

baking spray with flour
1 pkg
(15.5 oz.) pillsbury chocolatier collection chocolate walnut premium brownie mix
1/3 c
vegetable oil
3 Tbsp
water
1 large
egg, room temperature
2 Tbsp
chopped cocktail peanuts

Directions Step-By-Step

1
For Ice Cream:
Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form.
2
Beat in sweetened condensed milk. Divide in half.
3
Beat peanut butter into one half of cream mixture.
4
Swirl in 1/4 cup fudge topping. Do not over mix.
5
Stir candy bar pieces into remaining half of the cream mixture.
6
Freeze 3 hours or until partially frozen.
7
For Brownie:
Coat 9-inch round cake pan with baking spray with flour.
8
Prepare brownie batter according to package directions using oil, water and egg.
9
Pour into prepared pan.
10
Bake 24 to 26 minutes or until toothpick inserted in center comes out clean.
11
Cool 15 minutes. Remove to wire rack to cool completely.
12
Line 2 1/2 quart (9-inch) diameter bowl with plastic wrap. Spread peanut butter ice cream evenly on bottom and sides of bowl.
13
Freeze 1 hour until firm.
14
Spread candy bar ice cream over peanut butter ice cream, filling bowl completely.
15
Place brownie on top. Cover; freeze 2 hours until firm.
16
Invert bombe onto serving dish.
17
Remove bowl and plastic wrap.
18
Drizzle with fudge topping. Sprinkle with chopped peanuts.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: For Kids