Ingredients
Units
Scale
- 3/4 c butter (melted)
- 1 box chocolate cake mix
- 1/2 c chopped peanuts
- 1/2 gal vanilla ice cream
- 1 bottle or jar of caramel topping
*For drizzling caramel on top just before serving, reserve part of the jar of caramel or buy a second jar.
Instructions
- Preheat the oven to 350°F.
- Melt the butter and add to a medium-sized mixing bowl.
- Add chocolate cake mix.
- Chop enough peanuts to make 1/2 cup. Add to the chocolate cake mix and butter.
- Mix all 3 ingredients well.
- Prep a baking sheet with parchment paper. (If you don’t have parchment paper that’s fine, it just makes cleanup a little easier.)
- Spread the chocolate and peanut mixture evenly over the cookie sheet.
- Bake at 350°F for about 11 minutes.
- While you are waiting, take the ice cream out to soften.
- Remove the chocolate cake mixture from the oven and stir continuously until it cools.
- Once it cools, add half of the crunch to the bottom of a 13 x 9 pan.
- Carefully slice the 1/2 gallon of vanilla ice cream into 4 pieces (or scoop on top of chocolate crunch).
- Spread out the ice cream evenly with a spatula.
- Drizzle caramel over the vanilla ice cream. (Reserve some caramel for drizzling just before serving unless you have an extra jar/bottle.)
- Then add the other half of the crunchy pieces on top.
- Cover and stick in the freezer for at least a few hours before serving.
- When you are ready to serve — slice and drizzle with caramel. Enjoy!
Notes
- See all the ways you can vary this recipe.
- You can also make this in a round, springform pan.
- Prep Time: 29 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 420
- Sugar: 34.7 g
- Sodium: 150.4 mg
- Fat: 28.3 g
- Saturated Fat: 16.8 g
- Carbohydrates: 37.7 g
- Protein: 5.3 g
- Cholesterol: 121.3 mg
