chocolate drizzled honey nut ice cream bars
Chewy, chill treats for summer sweet cravings.
Ingredients
- 6 cups Honey Nut cheerios
- 1 cup creamy peanut butter
- 1/2 cup honey
- 2 tsp vanilla extract
- 1 quart vanilla ice cream
- 1/2 cup dark chocolate chips
Instructions
- Line two 9 x 9 inch cake pans with parchment paper.
- In a microwave-safe bowl, melt the peanut butter and honey for 30 seconds. Stir until smooth, heating an additional 10-20 seconds if needed to liquify. Stir in the vanilla extract.
- Pour the Cheerios into a very large and in charge bowl. Dump in the peanut butter mixture and, using a wooden spoon, fold the cereal and peanut butter blend until everything is fully coated. The mix will be very sticky!
- Divide the cereal into the two prepared cake pans. Use a flat, firm surface (like the bottom of a glass or measuring cup) to firmly spread the cereal from corner to corner, packing it well into a single, relatively even layer. Freeze the layers for 20 minutes.
- Set the ice cream on the counter for 8-10 minutes to soften significantly - it should be melting.
- Remove the Cheerio layers from the freezer. Using a spatula, spread the ice cream overtop one of the layers, smoothing it from edge to edge. This will get messy! Peel the second layer of Cheerios from the parchment and firmly press over the ice cream. Cover the tray with foil and freeze at least 6 hours, but preferably overnight.
- Microwave the chocolate chips in a heatproof bowl for 45-60 seconds, until melted.
- When the bars are properly frozen, remove from the freezer. Use a large, sharp chef's knife to slice into 16 bars. Set onto a large baking sheet lined with parchment. Drizzle the chocolate over each bar, as much or as little as you please! Freeze 10-15 minutes to firm up. Then ENJOY!