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 cheavy cream
1 Tbsppure vanilla extract
1 can(s)(14 oz.) sweetened condensed milk
1/3 ccreamy peanut butter, biscoff or cookie butter
2(2.07 oz.) chocolate covered peanut nougat candy bars, chopped
1/4 csmucker'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 cvegetable oil
1 largeegg, room temperature
2 Tbspchopped cocktail peanuts
How to Make Candy Bar Brownie Bombe
- For Ice Cream:
Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form.
- Beat in sweetened condensed milk. Divide in half.
- Beat peanut butter into one half of cream mixture.
- Swirl in 1/4 cup fudge topping. Do not over mix.
- Stir candy bar pieces into remaining half of the cream mixture.
- Freeze 3 hours or until partially frozen.
- For Brownie:
Coat 9-inch round cake pan with baking spray with flour.
- Prepare brownie batter according to package directions using oil, water and egg.
- Pour into prepared pan.
- Bake 24 to 26 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes. Remove to wire rack to cool completely.
- Line 2 1/2 quart (9-inch) diameter bowl with plastic wrap. Spread peanut butter ice cream evenly on bottom and sides of bowl.
- Freeze 1 hour until firm.
- Spread candy bar ice cream over peanut butter ice cream, filling bowl completely.
- Place brownie on top. Cover; freeze 2 hours until firm.
- Invert bombe onto serving dish.
- Remove bowl and plastic wrap.
- Drizzle with fudge topping. Sprinkle with chopped peanuts.