Chocolate Pretzel Peanut Ice Cream Bars from Washington Post

Updated at: Thu, 17 Aug 2023 06:33:47 GMT

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Make the crust: Grease the bottom of a 9-by-13-by-2-inch pan with softened butter. In a large bowl, combine the ground pretzels, melted butter, sugar and salt and mix with a flexible spatula (or your hands) until the butter and sugar are fully incorporated and the mixture is the consistency of wet sand. Scrape into the prepared pan and, using your hands or the back of a dry measuring cup, press into the bottom of the pan, creating a solid, flat layer. Freeze for about 30 minutes.

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Make the ganache: In a medium heatproof bowl set over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water) combine the chocolate, heavy cream and corn syrup and warm until about three-quarters of the chocolate melts, about 5 minutes, stirring occasionally with a flexible spatula. Remove from the heat and stir until the chocolate melts completely. (Alternatively, you can microwave the chocolate, heavy cream and corn syrup on HIGH in a microwave-safe bowl, in 30-second bursts, for about 90 seconds, stirring in-between bursts, until a thick and glossy sauce forms.) Let cool completely.

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About 20 minutes before you’re ready to assemble, transfer the ice cream to the counter to soften. Using an offset spatula or a large spoon, evenly spread the softened ice cream over the frozen pretzel crust, then sprinkle with the peanuts, pressing them gently into the ice cream.

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Transfer to the freezer until firm, about 30 minutes (even if your ganache has completely cooled, it’s a good idea to let the ice cream and peanuts harden in the freezer, for about 20 minutes, before adding the ganache).

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Pour the ganache over the peanuts and evenly spread with an offset spatula or the back of a large spoon until smooth. Sprinkle with the finely chopped peanuts and crushed pretzels and return to the freezer until firm, at least 3 hours and preferably overnight.

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Using a sharp chef’s knife, cut the bars into 16 or 24 squares, taking care not to score the bottom of the pan. Run the knife under hot water and dry it after each slice. Use an offset spatula to lift the bars from the pan.

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NOTE: The finely ground pretzels should be a mixture of tiny crumbs, as well as dusty bits — you want to avoid straight-up dust.

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