Chocolate Peanut Butter Ice Cream Bars

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F. Generously spray an 18x13 rimmed baking sheet with nonstick cooking spray.
2. Melt 2 sticks of butter in a small saucepan over medium-low heat. Remove from the heat and let cool slightly.
3. In a large mixing bowl, whisk together the cocoa powder, kosher salt, baking powder, and 1 ½ cups sugar. Add the melted butter and whisk to combine.
4. Add the vanilla and 2 eggs and whisk to combine.
5. Add 1 ¼ cups flour and whisk to combine. You don’t want any dry streaks to remain. Set aside.
6. Melt the remaining ½ stick of butter in a saucepan over medium-low heat. Remove from the heat and add the peanut butter. Whisk to combine. Let cool slightly.
7. Add the remaining egg and whisk to combine. Add ½ cup sugar and ½ cup flour and whisk until smooth. Set aside.
8. Pour the chocolate batter into the prepared baking sheet. Use a rubber spatula to spread the batter to the edges and smooth into an even layer. You want to cover the entire baking sheet with batter.
9. Dollop the peanut butter batter all over the chocolate latter. Press into an even layer.
10. Sprinkle sea salt over the top.
11. Bake for 15-17 minutes. The cookies will appear soft but will firm as they cool. Let cool in the baking sheet until completely cooled.
12. Slice into 32 pieces – 8 across on the long side of the pan and 4 down the short side of the pan. Carefully remove the pieces with a spatula and store in an airtight container.
13. While the cookies are baking, line a 9x13 baking dish with plastic wrap. The plastic wrap should layer both lengthwise and crosswise and overlap the sides. Place the quart of ice cream on the counter to soften. Once softened, transfer the ice cream to the baking dish and spread into an even layer. Place in the freezer until firm, at least 1 hour.
14. Once the ice cream has firmed up, remove from the freezer, and lift up on the plastic wrap to remove from the baking dish. Place on a cutting board and cut into 16 pieces (4 across and 4 down). The ice cream pieces should be approximately the same size as the cookies.
15. Sandwich a piece of ice cream between 2 cookies and press down slightly to hold together. Place on a baking sheet and repeat until you have assembled 16 ice cream sandwiches.
16. Freeze until the ice cream is completely firm, about 2 hours. Serve immediately or transfer to an airtight container until ready to serve. Enjoy!

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