8 ounces GOOD quality milk chocolate (I used E. Guittard) 8 chopped Nutter Butter cookies (reserve a few pieces for the top) Melt chocolate gently in the microwave. Line a cookie sheet with nonstick foil. Lay the chopped cookies on the foil. Pour the chocolate on top and spread it evenly with an offset spatula. Sprinkle on some more chopped cookies and set in the freezer to set. Cut into pieces! Yum!
Try saying that title three times fast!!! These are fun, fun, fun! So perfect for summer, too! And the kids will love them! I know mine did.
Here is our line up! Peanut Butter Fudge Ice cream (Use your fave flavor here), Nutter Butter cookies and you'll need some craft sticks!
Open the cookie-leave that yummy cream right where it is and pack on some ice cream. Work fast because after all, it is summer you know! That ice cream will melt fast. Once it's on put the other cookie back on and press a stick in the ice cream. Refrigerate until firm!!!!!
Remove from the freezer and quickly press on your sprinkles! Sprinkles will make you smile for sure! Back into the freezer! Once solid, you can individually wrap in plastic wrap. Ha! Take that Mr. Softee!
START WITH 8 OUNCES OF COOKIE DOUGH (PILLSBURY IS WHAT I USED BUT HOMEMADE WOULD BE GREAT, TOO!) PRESS IT INTO AN 8X8 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR ABOUT 13 MINS UNTIL BROWNED. TOP CRUST WITH 11 1/2 NUTTER BUTTER COOKIES TO BE EXACT! LOL CAREFULLY, SPREAD ON THE CHOCOLATE CHEESECAKE BATTER CHOCOLATE CHEESECAKE BATTER: ELECTRIC MIX: 12 OUNCES ROOM TEMP CREAM CHEESE 1/3C. SUGAR 3/4C. HERSHEY'S COCOA POWDER 1 EGG BAKE FOR ABOUT 30 MINUTES AND CHILL IN FREEZER. CUT BARS. DIP NUTTER BUTTERS IN MELTED CHOCOLATE AND ADHERE TO EACH BAR.
