I don’t usually go for candy. I don’t know if this is obvious, but I’m more of a baked goods person. 😀 That said, Snickers are my all-time favorite candy. It didn’t really occur to me until recently that I should put Snickers *into* my baked goods. I made these Snickers cookies, and they are awesome! But…I didn’t take it far enough…so…Snickers Ice Cream Sandwiches!
Chocolate ice cream and homemade salted caramel and chocolate sauces sandwiched between two chewy Snickers cookies.
There. Much better.
The base of these cookies is like a chocolate chip cookie, only taken up 25 notches with the addition of Snickers instead of chocolate chips. The cookies come together quickly and easily. The hardest part is
chopping up all the Snickers making sure you don’t eat all the candy that you’re supposed to be putting in the cookies.
I used Snickers bites in the recipe, which I cut in quarters. You can use any size/shape, you’ll just have more chopping to do if you buy full-size bars. Think chocolate chip-size when you’re cutting them…mine were about 1/2-inch dice.
I bake my cookies on silpats (like these [here]) out of convenience. If you bake them on parchment-lined baking sheets, they may be done a little sooner than stated in the recipe.
I cut the ingredient amounts way down from the original salted caramel and chocolate sauce recipes so that you won’t have a ton left over, but you still likely won’t use quite all of it. I say that having some extra caramel and chocolate sauce in the fridge is never a bad thing…so maybe you want to double (or quadruple!) the recipes. 😉 Leftover salted caramel sauce is awesome for my Salted Caramel Apple Marshmallows and a great addition to cream cheese frosting, like in my Banana Bread Cinnamon Rolls!
The chocolate sauce is seriously simple to make. The salted caramel sauce a little less so. You will cringe and think that you’ve done it all wrong as the sugar clumps up when it starts to melt, but don’t worry, you’re doing it right! Just keep whisking!
I used chocolate ice cream for my sandwiches, but it’s really up to you. Vanilla, caramel, and Snickers ice cream (all the Snickers!!) immediately come to mind. I also pondered the addition of some chopped peanuts, but I edited myself (a rare occasion) because I was concerned the sandwiches wouldn’t hold together. Next time.
These Snickers Ice Cream Sandwiches are chocolate caramel Snickers bliss. Maybe have two. We all need more bliss, right?
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Snickers Ice Cream Sandwiches
- 1 1/2 cups flour
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup unsalted butter, at room temperature (1 stick)
- 1/4 cup sugar
- 3/4 cup brown sugar, packed
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups chopped Snickers bars, 1/2" pieces (about 7.5 oz; see note)
Salted Caramel Sauce (see note):
- 1/2 cup sugar
- 3 Tbsp unsalted butter, cut into pieces, at room temperature
- 1/4 cup heavy (whipping) cream
- 3/4 tsp fleur de sel (or sea salt)
Chocolate Sauce (see note):
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/4 cup heavy (whipping) cream
- 2 Tbsp unsalted butter, cut into pieces
- 3/4 tsp vanilla extract
You Need Ice Cream For an Ice Cream Sandwich:
- 1 quart chocolate ice cream (see note)
- Preheat oven to 350F. Line baking sheets with parchments or silpats (see note) and set aside.
- In a large bowl, combine dry ingredients (flour, salt, baking powder, and baking soda). Set aside.
- In the bowl of a stand mixer, beat butter, sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl.
- Add egg and vanilla and beat until incorporated. With the mixer running on low, gradually add the dry ingredients. Mix until just incorporated. Fold in chopped Snickers.
- With a large cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. Bake 12 minutes, turning the baking sheet around halfway through. Allow cookies to cool completely on a wire rack.
For Caramel Sauce:
- Pour sugar into a medium saucepan over medium-high heat. Whisk, and keep whisking, as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate.
For Chocolate Sauce:
- In a medium saucepan, whisk together cocoa and sugar. Gradually whisk in cream.
- Over medium heat, whisk mixture until warm. Add butter and stir until melted. Remove from heat. Whisk in vanilla.
- Spread softened ice cream into a baking pan (ice cream should be about 1" thick). Place pan in the freezer until ice cream is firm.
- Place cookies on a lined baking sheet. Cut rounds of ice cream (a round cookie cutter or drinking glass work nicely for this) and place onto half of the cookies.
- Drizzle caramel and chocolate sauces over the ice cream, then place a second cookie on top to form a sandwich.
- Immediately transfer the sandwiches to the freezer to freeze through, at least 30 minutes. Once frozen, sandwiches can be transferred to a sealed container and stored in the freezer.Enjoy!