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Blue Bunny®
Cookie Creations Peanut Butter Cookie Torte |
3 (1.5 oz. each) chocolate covered crisp wafer candy bars
7 oz. semi-sweet chocolate, finely chopped
1/2 cup half and half cream
2 tbsp. light corn syrup
4 cups Blue Bunny® Premium Chocolate Champion™ Ice Cream, softened
4 cups Blue Bunny® Premium Cookie Creations™ Peanut Butter Ice Cream, softened
Break up candy bars into medium pieces and place in large resealable plastic bag. Seal bag, crush to medium-coarse crumbs with rolling pin or flat side of meat mallet. Spray 9-inch springform pan with non-stick cooking spray; press crumbs onto bottom. Spoon Chocolate Ice Cream over candy bars, gently spread smooth. Top with Peanut Butter Cookie Ice Cream and gently spread smooth. Cover, freeze at least 2 hours. While torte is freezing, prepare ganache. Place chocolate and corn syrup in blender container. Heat half and half in small microwave-safe bowl until just beginning to bubble. (Watch carefully, half and half can quickly bubble over). Pour over chocolate, cover and let stand 5 minutes to soften chocolate. Blend just until smooth. Transfer to bowl. Cool at room temperature until torte is frozen solid. Spread ganache over ice cream. Cover and freeze at least 2 hours, until solid. Run a warm knife around inside of springform, remove side and slice into small wedges to serve.
Serves: 14
Prep Time: 40 minutes*
*Freeze time extra |
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