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
August 01, 2019
92% would make again
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
- Calories 461
- Fat 28g
- Carbs 57g
- Fiber 3g
- Sugar 44g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350°F (180°C).
- Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.
- Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.
- While the brownies cool, take the ice cream out of the freezer to soften.
- 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.
- 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.
- 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.
- Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.
- 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.
- Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.
- Enjoy!
- Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
