Description

Picture slicing into a chilled, creamy bar with a crunchy cookies-and-cream crust, layered with cookie dough ice cream, a drizzle of gooey caramel, and a fluffy whipped topping, all sprinkled with delicate shavings of semi-sweet chocolate.

Ingredients

This recipe uses just five ingredients for a rich, layered treat. Here’s what you need and why each matters:

Cookies and Cream Cookies (20): Form the crunchy crust.
- Why it matters: Create a flavorful, textured base that complements the ice cream.
- Substitution: Use chocolate sandwich cookies (e.g., Oreos) or graham crackers for a different flavor.
Butter (3 tbsp, melted): Binds the cookie crust.
- Why it matters: Helps the crushed cookies hold together for a firm base.
- Substitution: Use vegan butter or coconut oil for dairy-free.
Cookie Dough Cream Ice Cream (4 cups, softened): The creamy main layer.
- Why it matters: Adds rich, cookie-dough flavor for a nostalgic, indulgent filling.
- Substitution: Use vanilla, cookies and cream, or chocolate ice cream; dairy-free ice cream works for vegan.
Caramel Ice Cream Topping (1/4 cup): Adds gooey sweetness.
- Why it matters: Provides a sticky, sweet contrast to the creamy ice cream.
- Substitution: Use chocolate sauce, butterscotch, or skip for a simpler flavor.
Thawed Whipped Topping (2 cups): Creates a light, fluffy top layer.
- Why it matters: Adds a creamy, airy finish that balances the rich ice cream.
- Substitution: Use whipped cream or whipped coconut cream for dairy-free.
Shaved Semi-Sweet Chocolate (for garnish): Adds elegance and crunch.
- Why it matters: Enhances flavor and gives a professional, decorative touch.
- Substitution: Use chocolate sprinkles, cocoa powder, or skip for simplicity.

Pro Tip: Soften ice cream at room temperature for 10-15 minutes until spreadable but not melted. Use store-bought cookies-and-cream cookies (e.g., Oreos) for convenience.

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Instructions

Making Cookies and Cream Ice Cream Bars is a snap with simple layering and freezing steps. Follow these for perfect, sliceable bars:

Prepare the Pan:
- Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides for easy removal.
- Tip: Smooth the foil to avoid creases; lightly grease with butter or non-stick spray for extra ease.
Make the Cookie Crust:
- Pulse 20 cookies and cream cookies in a food processor until fine crumbs form.
- In a medium bowl, toss the cookie crumbs with 3 tbsp melted butter until evenly coated.
- Firmly press the mixture into the bottom of the prepared pan to form an even crust.
- Tip: Use the bottom of a glass or measuring cup to press the crumbs tightly for a sturdy base.
Layer the Ice Cream:
- Carefully spread 4 cups softened cookie dough cream ice cream over the crust, smoothing with a spatula for an even layer.
- Tip: Work quickly to prevent melting; spread gently to avoid disturbing the crust.
Add Caramel and Whipped Topping:
- Drizzle 1/4 cup caramel ice cream topping evenly over the ice cream layer.
- Spread 2 cups thawed whipped topping over the caramel, creating a smooth, even surface.
- Tip: Use a piping bag for the caramel for precise drizzling; chill the pan briefly if the ice cream softens too much.
Garnish and Freeze:
- Sprinkle shaved semi-sweet chocolate over the whipped topping for a decorative finish.
- Place the pan in the freezer for 3 hours until fully firm.
- Tip: Cover with plastic wrap after 30 minutes to prevent freezer burn; use a vegetable peeler to create chocolate shavings.
Serve:
- Remove the pan from the freezer and use the foil handles to lift the dessert out.
- Slice into 4-6 bars (depending on desired size) using a sharp knife dipped in hot water for clean cuts.
- Serve immediately or store individually wrapped in the freezer.
- Health Benefit: Minimal nutritional benefits; this sugary, creamy dessert is a fun indulgence to enjoy sparingly!