CANDY BAR BROWNIE BOMB RECIPE - (4.4/5)

Candy Bar Brownie Bomb Recipe - (4.4/5) image

Provided by TrayH

Number Of Ingredients 14

~For the ICE CREAM:
2 cups heavy cream
1 tablespoon vanilla extract
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup Jif® Creamy Peanut Butter
2 (2.07 oz.) chocolate covered peanut nougat candy bars, chopped
1/4 cup Smucker's® Magic Shell® Chocolate Fudge Flavored Topping, plus additional for garnish
~For the BROWNIE:
Pillsbury® Baking Spray with Flour
1 (15.5 oz.) package Pillsbury® Chocolatier Collection™ Chocolate Walnut Premium Brownie Mix
1/3 cup Crisco® Pure Vegetable Oil
3 tablespoons water
1 large egg
2 tablespoons chopped cocktail peanuts

Steps:

~For Ice Cream: * BEAT cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk. * Divide in half. * Beat peanut butter into one half of cream mixture. Swirl in 1/4 cup fudge topping. Do not over mix. * Stir candy bar pieces into remaining cream mixture. * Freeze 3 hours or until partially frozen. ~For Brownie: * Coat 9-inch round cake pan with baking spray with flour. * Prepare brownie batter according to package directions using oil, water and egg. * Pour into prepared pan. * Bake 24 to 26 minutes or until toothpick inserted in center comes out clean. * Cool 15 minutes. Remove to wire rack to cool completely. * LINE 2.5 quart (9-inch) diameter bowl with plastic wrap. * Spread peanut butter ice cream evenly on bottom and sides of bowl. * Freeze 1 hour until firm. * Spread candy bar ice cream over peanut butter ice cream, filling bowl completely. * Place brownie on top. * Cover; freeze 2 hours until firm. * INVERT bomb onto serving dish. * Remove bowl and plastic wrap. * Drizzle with fudge topping. Sprinkle with chopped peanuts.