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