Salted Caramel Ice Cream Bars
29
- Prep Time20 min
- Total Time35 min
- Makes18 bars
(Photo: Erik Putz)
Our summer treat is sandwiched between two sheets of cake and filled with dulce de leche and salted peanuts.
Ingredients
3/4 cup plus 2 tbsp all-purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 egg
1/3 cup buttermilk
1/4 cup vegetable oil
1 tsp vanilla
1/3 cup hot strong coffee
Filling
1 cup dulce de leche
1 cup roasted salted peanuts, coarsely chopped
1.5 L vanilla ice cream
Instructions
CAKE: Preheat oven to 350F. Spray a baking sheet with cooking spray, then line with parchment, leaving overhang on 2 sides.
WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. Whisk egg, buttermilk, oil and vanilla in a large bowl. Whisk in flour mixture until just combined. Whisk in hot coffee.
SCRAPE into prepared pan, spreading evenly to edges. Bake until a tester inserted into centre of cake comes out clean, about 12 min. Let cool completely in pan on a rack. Cut a 1/2-in. strip crosswise from centre and remove. Spread half of cake with 1/2 cup of the dulce de leche and sprinkle with peanuts.
CUT away carton from ice cream. Cut ice cream into 1-in.-thick slices and place over nuts, pressing to fit. Using parchment, fold remaining cake over onto ice cream to create a sandwich, pressing evenly. Peel away parchment.
WRAP with plastic wrap and freeze for 4 hours. Cut into 18 bars and drizzle with remaining dulce de leche.
Weekend Baking: Baked Alaska
Nutrition (per bar)
Calories 289, Protein 6g, Carbohydrates 36g, Fat 14g, Fibre 2g, Sodium 196mg.
Find more irresistible and easy ice cream sandwich recipes.
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