Butter Brickle Ice Cream Bars
Indulge in the ultimate frozen treat with these irresistibly rich Butter Brickle Ice Cream Bars! A buttery graham cracker crust forms the perfect foundation for velvety layers of vanilla ice cream and crunchy Heath toffee bits, delivering a delectable combination of creamy, crispy, and sweet in every bite. Topped with a glossy layer of homemade chocolate ganache and a hint of salt for a sophisticated finish, these no-bake bars are a crowd-pleaser for any occasion. With just 30 minutes of prep time and easy-to-follow steps, this dessert is as simple to make as it is satisfying to eat. Perfect for summer gatherings or weeknight indulgences, these freezer-friendly bars will be your go-to recipe for an effortless, yet impressive, dessert.
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Recipe Information
Ingredients
- 2 cups (crushed) Graham crackers
- 0.5 cups (melted) Unsalted butter
- 0.25 cups Brown sugar
- 1.5 quarts (softened) Vanilla ice cream
- 1 cup Heath toffee bits
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Heavy cream
- 0.25 teaspoons Salt
Instructions
1. Prepare the crust: In a medium mixing bowl, combine the crushed graham crackers, melted butter, and brown sugar. Stir until the mixture is evenly moistened.
2. Press the crust mixture into the bottom of a 9x13-inch baking dish lined with parchment paper. Ensure the crust is even and firmly packed. Place the dish in the freezer for 15 minutes to set.
3. Spread the softened vanilla ice cream evenly over the chilled crust, creating a smooth layer. Sprinkle the toffee bits evenly on top of the ice cream layer. Return the dish to the freezer for 2 hours, or until the ice cream is firm.
4. Make the chocolate topping: In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir continuously until the chocolate melts and the mixture is smooth and glossy. Remove from heat and let cool slightly.
5. Pour the cooled chocolate topping over the frozen ice cream layer, spreading it evenly with a spatula. Sprinkle a pinch of salt over the chocolate for a flavor boost.
6. Return the dish to the freezer for at least 1 hour, or until the chocolate layer is firm.
7. To serve, lift the dessert out of the dish by pulling up the parchment paper. Use a sharp knife to cut into bars. Serve immediately or store in an airtight container in the freezer.
Nutrition Facts
Calories |
6945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.2 g | 534% | |
| Saturated Fat | 242.4 g | 1212% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 753.3 g | 274% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 608.6 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1895 mg | 146% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3048 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
