Salted caramel ice cream bars
Prep 20 min
Total 35 min
Plus 4 1/2 hours freezing and cooling time
Makes 18 bars
Updated Jun 15, 2018
Chatelaine
Ingredients
3/4 cup plus 2 tbsp
all-purpose flour
3/4 cup
granulated sugar
1/3 cup
3/4 tsp
1/2 tsp
1/4 tsp
1
1/3 cup
1/4 cup
vegetable oil
1 tsp
1/3 cup
hot strong coffee
Filling
Instructions
- CAKE: Preheat oven to 350F. Spray a baking sheet with cooking spray, then line with parchment, leaving overhang on 2 sides.
- WHISK flour, sugar, cocoa, baking soda, baking powder and salt in a bowl. Whisk egg, buttermilk, oil and vanilla in a large bowl. Whisk in flour mixture until just combined. Whisk in hot coffee.
- SCRAPE into prepared pan, spreading evenly to edges. Bake until a tester inserted into centre of cake comes out clean, about 12 min. Let cool completely in pan on a rack. Cut a 1/2-in. strip crosswise from centre and remove. Spread half of cake with 1/2 cup of the dulce de leche and sprinkle with peanuts.
- CUT away carton from ice cream. Cut ice cream into 1-in.-thick slices and place over nuts, pressing to fit. Using parchment, fold remaining cake over onto ice cream to create a sandwich, pressing evenly. Peel away parchment.
- WRAP with plastic wrap and freeze for 4 hours. Cut into 18 bars and drizzle with remaining dulce de leche.
Nutrition
Calories 289, Protein 6 g, Carbohydrates 36 g, Fat 14 g, Fibre 2 g, Sodium 196 mg.Weekend Baking: Baked Alaska
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