A homemade frozen treat that captures the classic candy bar flavors of chocolate, caramel, peanuts, and nougat in a creamy ice cream bar.
30 min prep
10 min cook
8 servings
480 kcal/serving
Ingredients
1 1/2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1/2 cup caramel sauce, plus extra for topping
1/2 cup salted roasted peanuts, chopped
1 cup milk chocolate chips
1 tablespoon coconut oil
Instructions
In a medium saucepan, combine heavy cream, milk, sugar, corn syrup, and salt. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling. Remove from heat and stir in vanilla extract. Let cool to room temperature.
Pour the cooled mixture into a loaf pan lined with plastic wrap. Freeze for 2 hours until partially frozen.
In a small bowl, microwave peanut butter for 20 seconds until softened. Drop spoonfuls of peanut butter over the partially frozen ice cream and swirl with a knife. Sprinkle chopped peanuts evenly on top. Drizzle caramel sauce over the peanuts. Freeze for another 2 hours until firm.
Once firm, lift the ice cream block out using the plastic wrap. Cut into 8 rectangular bars. Place bars on a parchment-lined baking sheet and freeze for at least 1 hour.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until smooth. Let cool slightly.
Using a fork or dipping tool, dip each frozen bar into the melted chocolate, allowing excess to drip off. Place back on the parchment-lined sheet. Drizzle extra caramel sauce on top if desired.
Freeze bars for at least 30 minutes until chocolate is set. Serve straight from the freezer.
Tips
For easier dipping, ensure bars are very cold and chocolate is not too hot.
Store in an airtight container in the freezer for up to 2 weeks.
If caramel sauce is too thick, warm it slightly before drizzling.