Brownie Ice Cream Bars With Samoas
Brownie Ice Cream Bars with Samoas feature a rich brownie base topped with hot fudge, chopped cookies, creamy caramel ice cream, and a dollop of whipped cream!
Servings: 36 bars
Cost: $12.82
Equipment
- Baking pan 9 x 13-inch, lined
Ingredients
- 1 (21-ounce) package family-sized chocolate fudge brownie mix fully prepared, see note 1
- 1 (12-ounce) container hot fudge sundae topping
- 1 (8.5-ounce) package fudge stripe coconut cookies see note 2
- 1 (1.5-quart) container Caramel ice cream
- 1 (8-ounce) container frozen whipped topping
- Toppings as desired see note 3
Instructions
- Line a 9 x 13-inch pan with parchment paper and lightly spray with nonstick spray. Preheat the oven according to the brownie mix instructions.
- Follow package directions to prepare the brownies. Spread the brownie batter into the prepared 9 x 13-inch pan. Bake according to package directions but remove 2–3 minutes earlier than indicated.
- Remove and allow to cool to room temperature. Cover and place in the freezer for 30 minutes. Warm hot fudge in the microwave for 15–20 seconds for easier spreading, and then top the brownies evenly with the hot fudge topping.
- Coarsely chop all but three of the cookies and gently press the cookie pieces on top of the fudge topping. Cover and freeze for 10 minutes.
- Scoop the ice cream on top of the cookie pieces. Don't let the ice cream melt too much or it will get icy after re-freezing. Using a spatula, gently press and spread the ice cream as evenly as possible; then cover and return to the freezer until very firm, at least 3 hours. I like freezing them overnight.
- Before serving, smooth the thawed whipped topping over the bars and crush the remaining three cookies. Sprinkle those crumbs over the bars along with mini chocolate chips if desired.
- Let bars sit out for 5–10 minutes before cutting into them. For cleaner slicing, run your knife under hot water and then wipe it off with a towel between slices. Top individual bars with caramel sundae sauce if desired.
Video
Notes
Note 1: I use and recommend Betty Crocker’s® Supreme Triple Chunk Brownie Mix (21-ounce) for these bars.
Note 2: For the cookies, it's great to use Keebler's Coconut Dreams Cookies or Girl Scout Samoas cookies.
Note 3: I love to top these bars with caramel sundae sauce, extra cookies, and mini chocolate chips!
Storage: Cover bars tightly before re-freezing. It's best not to add the whipped cream and crushed cookies until you're ready to eat, those additions don't re-freeze well.
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 28.7g | Protein: 2.8g | Fat: 8.3g | Cholesterol: 18.1mg | Sodium: 126.6mg | Fiber: 0.6g | Sugar: 19.3g