TASTY RASPBERRY WHITE CHOCOLATE LAVA CAKE ICE CREAM BARS RECIPE BY TASTY
These ice cream bars, featuring our limited edition Tasty® Raspberry White Chocolate Lava Cake Ice Cream, are a dinner party-worthy dessert. We used store-bought cookie dough to simplify the process, but feel free to get creative with your own bases. The best part? No spoons needed!
Provided by Betsy Carter
Categories Desserts
Time 2h
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- Lightly grease the brownie pan with nonstick spray. Using your fingers, press a cookie dough square into each of the cups, making sure that the dough completely covers the bottom of the cup and comes up the sides slightly.
- Bake for 10 minutes, until the cookie dough is golden brown and cooked through. Let the cookie squares cool completely in the pan, about 20 minutes.
- While the cookies cool, take the ice cream out of the freezer to soften.
- Spread 1 heaping tablespoon of softened ice cream on top of each cooled cookie square. Freeze for 1 hour.
- Make the magic shell: In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted. Stir in the freeze-dried strawberry powder.
- Line a baking sheet with parchment paper and set a wire rack on top. Pop the ice cream bars out of the pan and set on the wire rack.
- Top each ice cream square with a graham cracker square, pressing down to adhere.
- Coat each ice cream bar with 2 tablespoons of the magic shell. Return to freezer for 20 minutes, until set.
- Meanwhile, make the whipped cream: In a medium bowl combine the heavy cream 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 whipped cream, a raspberry, and a mint leaf.
- Enjoy!
Nutrition Facts : Calories 327 calories, Carbohydrate 32 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 23 grams
RASPBERRY CAKE BARS
Steps:
- Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.
- Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.
RASPBERRY OATMEAL BARS - CAKE MIX
Steps:
- Combine dry cake mix and oats. Stir until crumbly. Put 3 C. mixture into a 9X13" pan and press firmly. Combine jam and water and spoon over crumb mixture. Spread evenly. Cover with remaining crumb mixture. Spread. Bake at 375 degrees for 20 min. Cool before cutting.
RASPBERRY CAKE BARS
Get a tasty bunch of bars in no time with a quick and easy recipe that has a baked-on topping.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom only of 15x10x1-inch pan with shortening or cooking spray. In medium bowl, mix 1/2 cup flour and 1/2 cup granulated sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in cinnamon and cardamom; set aside.
- In large bowl, beat 2 cups granulated sugar and 3/4 cup butter with electric mixer on medium speed until creamy. On low speed, beat in buttermilk and eggs until smooth. Stir in 2 1/2 cups flour and the salt. Spread in pan. Sprinkle with raspberries and topping.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Sprinkle with powdered sugar. For bars, cut into 8 rows by 6 rows.
Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 45 mg, Sugar 13 g, TransFat 0 g
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