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Candy Bar Brownie Bombe

Raven Higheagle


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.


☆☆☆☆☆ 0 votes

Serves 16
3 Hr
25 Min



  • 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

  • ·
    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

How to Make Candy Bar Brownie Bombe


  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.

Printable Recipe Card

About Candy Bar Brownie Bombe

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

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