Baby Ruth "Ice Cream" Sandwiches

Jolayne Cooper

By
@jwcooper

Once again I am sharing a recipe I got from the CookingClub.com. They also have been a good resource for great recipes. This one was loved by all who tried it. I hope you enjoy.


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Comments:

Serves:

24 bars

Prep:

25 Min

Cook:

10 Min

Method:

Bake

Ingredients

CAKE

1 c
all-purpose flour
2/3 c
unsweetened cocoa
1/2 tsp
baking soda
1/4 tsp
salt
1/2 c
unsalted butter, softened
3/4 c
sugar
1
egg
1 tsp
vanilla extract
1 c
whole milk

FILLING

1 c
heavy whipping cream
1 tsp
vanilla extract
6 oz
cream cheese, softened
2/3 c
caramel topping
8.4 oz
baby ruth candy bars, chopped

Directions Step-By-Step

1
Heat oven to 350 degrees F. Spray large rimmed baking sheet (1/2 sheet pan size) with cooking spray; line with parchment paper. Whisk flour, cocoa, baking soda and salt in small bowl.
2
Beat butter and sugar in large bowl at medium speed 3 minutes or until light and fluffy. Add egg, beating until combined. Beat in vanilla. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Pour into pan; spread evenly with spatula.
3
Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Place in refrigerator; cool 30 minutes or until chilled and firm.
4
Meanwhile, beat cream and vanilla in large bowl at medium-high speed until stiff peaks form; put whipped cream in another clean bowl. In same bowl that you beat the cream, beat cream cheese at medium speed 2 minutes or until smooth; beat in caramel topping. Stir in candy bars. Gently fold in whipped cream in 3 parts until just combined.
5
Invert cake onto cutting board or flat surface; gently peel off parchment paper. Cut cake crosswise in half. Place two large sheets plastic wrap crisscross on large baking sheet. Place one cake layer, top-side down, in center of plastic wrap. Spread filling to within 1/2 inch of edges. Top with remaining cake layer, top-side up. Cover with plastic wrap. Freeze 4 hours or overnight, until firm. Cut into bars. (Store, covered, in freezer up to 1 week.)

About this Recipe

Main Ingredient: Flour
Regional Style: American
Other Tag: For Kids
Hashtag: #Cold