Ice cream bars with a shortbread base, salted caramel frosting, chocolate ice cream, and a drizzle of chocolate + caramel syrup. A truly decadent, twix-like dessert perfect for hot summer days.
First off, best.birthday.ever. And a HUGE thanks to all of you for your birthday wishes on my blog or social media or in person. I truly appreciate it and it meant the world to me!
I didn’t really plan on celebrating my birthday Wednesday since the husband was out of town. We had planned to just do something over the weekend. So I went for a walk with my friend (and our babies) in the morning and was ready to get home and do some work for the rest of the day.
When SURPRISE, my sister-in-law and her adorable little kids were in my home. Not only had my sister in law done all my dishes from the night before (which, if you are a food blogger doing some recipe experimentation, you know that isn’t just a few cereal bowls…), but she had made a fantastic lunch, decorated the table, and made homemade chocolate chip cookies + brownies.
I think my little niece did the majority of the poster decorating, which I <3.
How awesome is that for a birthday surprise? You can’t see it in the picture, but there was a balloon with the number 8 all over it. My niece did the balloon picking out as well 🙂 Also, the balloons have served as an incredible amount of entertainment for the little guy. He has played with them for hours and is completely mesmerized by the sparkly base holding the balloons together.
So, if all that didn’t make for the best birthday surprise ever, I got a random doorbell ring a little after everyone had left. And it was, none other than the husband. Holding a chocolate cake with candles and singing me happy birthday. Oh, and he had brought salted.caramel.ice.cream from Ben & Jerry’s. (<–favorite ice cream ever).
He had arranged to come home early just to surprise me for my birthday. And he had the whole night planned for us. Which included some Macaroni Grill, some shopping, a redbox, and lots of
cake salted caramel ice cream.
How crazy awesome is my family? Crazy. Awesome.
And that salted caramel ice cream? Pretty much the greatest thing to happen to ice cream. Ever.
And I know that this recipe doesn’t have salted caramel ice cream, but it was pretty much inspired by that ice cream and a fantastic birthday. Because it has loads of salted caramel frosting.
Plus a shortbread crust, and chocolate ice cream topping. Basically all the layers in a Twix bar, except so much better.
Oh yeah, and you can’t forget the chocolate and caramel syrup drizzled all over.
With, of course, a cherry on top.
Never forget the cherries… <3
- 1 cup butter at room temperature
- 1/2 cup powdered sugar
- 2 tablespoons white sugar
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter
- 1/2 cup brown sugar packed
- 1/3 cup heavy whipping cream not whipped
- 2 teaspoons vanilla extract
- 1/2 cup butter at room temperature; do not melt
- 2 cups powdered sugar
- Pinch of salt
- 4 cups chocolate ice cream
- Chocolate syrup
- Caramel syrup
- Maraschino cherries optional
Preheat the oven to 350 degrees. Spray a 9 x 13 pan with nonstick spray and set aside.
Cream together the butter, powdered sugar, and white sugar until light and fluffy.
Beat in the vanilla extract.
In a separate bowl, combine the flour (do not pack in the flour when measuring), baking powder, and salt.
Add the dry to the wet ingredients and stir until combined. It's okay if it is a little crumbly.
Press the shortbread mixture into the pan and spread across the pan evenly. You can go up the sides a little bit if desired.
Bake for 21-24 minutes or until cooked through in the center. You don't want it overdone so it will be soft with the ice cream and frosting layer.
In a small saucepan over medium-low heat, combine the butter and brown sugar. Stir until the butter is completely melted and the brown sugar is well combined. Stir in the heavy whipping cream and continue to stir until completely combined. Add in the vanilla.
Remove from heat (it will thicken as it cools) and place in a resealable container in the fridge to chill for at least 45 minutes or until completely cooled through.
Meanwhile cream together the butter and powdered sugar until light and fluffy. Pour in the completely cooled caramel sauce and stir until combined. . Add salt to desired taste preference and then place in the fridge to set up for about 15 minutes.
(The frosting won't be a super thick, "typical frosting", but when frozen it works perfectly with this dessert)
Spread the frosting over the cooked (and completely cooled) shortbread crust. Place in the freezer for about 10 minutes (It doesn't need to be completely frozen). Remove the ice cream to soften a little bit.
Measure out four cups and spread it over the frosting layer. Don't let the ice cream melt too much, or it will become icy once it is re-frozen.
Place in the freezer and allow to freeze overnight or until hardened completely.
Once hardened, remove and let sit for about 5 minutes and then slice into bars.
Drizzle chocolate and caramel sauce over the bars and decorate with a cherry if desired.
Here are some more ice cream desserts: