Who’s ready for ice cream? 🙋🏼‍♀️ These ice cream bars are easy, tasty, crunchy and perfect as a snack while reading a good book–preverably one of mine which you bought at half-price from Smashwords during the Summer/Winter Sale. You have 10 more days to indulge in your book buying habit.

Chocolate Peanut Ice Cream Bars
Prep Time: 20 min
Cook/freeze Time: 3 hrs
Total Time: 3 hrs 20 mins
Servings depend on how big you cut the bars–try for at least 12 😉

Ingredients
Graham crackers (enough to line the bottom of a 9×13 pan)
2 quarts Vanilla ice cream (softened)
1 jar hot fudge sauce (12.8 oz. size)
1 1⁄2 cup red skin peanuts* (any peanuts will do actually, but this is an old recipe)
Magic Shell chocolate topping (7.25 oz. size bottle)

*If there’s a peanut allergy, use other nuts or chopped pretzel stickes. Just something to add some crunch. You could even use Rice Krispie cereal.

Let’s Make It
1 – Set out the vanilla ice cream to soften at room temperature for 15 minutes. Line a 9×13 with graham crackers, breaking some in 1/2 to cover the entire pan.
2 – Spread 1 quart of the vanilla ice cream evenly over the graham crackers.
3 – Add the hot fudge as the next layer, spreading it to cover the entire top in an even layer. Sprinkle 1/2 of the peanuts over the hot fudge.
4 – Spread the 2nd quart of ice cream over the peanuts and hot fudge. Top that with the remaining peanuts then drizzle the Magic Shell over the top. Place the pan in the freezer for at least 3 hours before cutting into bars and serving.

Tip: If you don’t plan on eating the entire pan, you can individually wrap the cut bars in wax paper and refreeze in a large plastic freezer bag. Easy to grab one and go. FYI, if the bars have melted during cutting and serving and you want to do this, stick the pan back in the freezer until they firm up again.