Peppermint Ice Cream Brownie Bars

Course: Dessert

Cuisine: American

Prep Time: 30

Chill Time: 6

Total Time: 30

Servings:

Calories: 684kcal

I'm a big believer in ice cream year round. Peppermint Ice Cream Brownie Bars are the perfect winter treat!

18 ounce box Brownie mix for 9x13 pan of your favorite brownie mix
1 cup white chocolate chips
8 ounces frozen whipped topping such as Cool Whip
3/4 cup heavy cream
8 ounces good quality white chocolate baking chocolate
1 quart peppermint ice cream
4 ounces Peppermint bark coarsely chopped, for garnish (I used Fannie May, my fave. You could also use the Andes mint peppermint crunch baking chips)

Prepare brownies according to package instructions. (I added in the white chocolate chips to the batter, optional.) Set aside and allow to cool.
As brownies are cooling, bring the heavy cream to a boil in a small saucepan. Take off the heat and add the baking chocolate. Stir until well combined and allow to cool for about 5-10 minutes. You want it still pourable.
Once the brownies have cooled, top with the white chocolate sauce. Put the pan in the freezer for about 20 minutes, until the white chocolate has hardened.
Take out of freezer and top with peppermint ice cream. Top the entire thing with whipped topping and sprinkle on the peppermint bark garnish.
Return to the freezer for 4-6 hours until the ice cream is fully frozen and the dessert is easy to cut into defined squares.

Allow the cake to sit out for 15-20 minutes or so before you slice it.
Bake brownies until a toothpick inserted an inch or two from the edge of the pan comes out clean.
Make sure you run a sharp knife under hot water in between each cut.
Garnish with peppermint bark.
Store air-tight in the freezer for up to 2 weeks.
Nutritional information does not include the additional ingredients required for the brownie mix.

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