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92% would make again

Tasty Peanut Butter S’mores Smash Ice Cream Bars

These ice cream bars, featuring our limited edition Tasty® Peanut Butter S’mores Smash Ice Cream, will leave your taste buds wanting s’more! From the brownie base to the homemade peanut butter whipped cream, they’re sure to be a smashing summer hit. The best part? No spoons needed!

Tasty Team

Total Time

2 hr 10 min

2 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Total Time

2 hr 10 min

2 hr 10 min

Prep Time

10 minutes

10 min

Cook Time

40 minutes

40 min

Ingredients

for 12 servings

  • nonstick cooking spray, for greasing
  • 12 oz brownie batter (340 g)
  • 1 carton Tasty® Peanut Butter S’mores Smash Ice Cream
  • 3 oz chocolate graham crackers (85 g), cut into 2 in (5 cm) squared
  • 10 oz dark chocolate chip (285 g)
  • 2 ½ tablespoons coconut oil
  • 1 cup heavy whipping cream (240 mL)
  • 1 tablespoon peanut butter
  • 1 tablespoon powdered sugar
  • 6 peanut butter cups, halved

Special Equipment

  • Tasty® 12-cup nonstick brownie pan

Nutrition Info

Shop ingredients with
    Calories 437
    Fat 29g
    Carbs 45g
    Fiber 3g
    Sugar 32g
    Protein 5g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
  3. Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
  4. While the brownies cool, take the ice cream out of the freezer to soften.
  5. Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.
  6. Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.
  7. Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.
  8. Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
  9. In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.
  10. Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
  11. Enjoy!
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Submit a recipe to Tasty!

Have a recipe of your own to share?Submit your recipe here.