Shelly's Recipe

CHOCOLATE CARAMEL & PEANUT BUTTER SQUARES

Category: Frozen Desserts

1 cup vanilla ice cream
1 single layer baked and frosted chocolate cake (8 or 9 inch square)
4 cup ice vream, softened
3 chocolate caramel nougat candy bars (2.05 ounces each)
24 chocolate covered chewy caramel candies
1 chocolate caramel nougat bar, sliced, for garnish

If using a 9 inch cake, freeze cake for 2 hours. Transfer to an 8 x 8 x 2 inch baking pan, frosting side up. If using an 8 inch square cake, freeze for 2 hours. Spread ice cream over frosting; freeze 1-1/2 hours.

Meanwhile, prepare chocolate-caramel-nougat sauce. In a small saucepan over low heat, combine all sauce ingredients. Cook, stirring constantly, until candy is melted and mixture is smooth. Cool 15 minutes. (Sauce thickens as it cools).

To serve: cut dessert into 12 squares. Drizzle or spoon about 2 tablespoons sauce onto each dessert plate. Top with a chocolate caramel and Peanut Butter square. Garnish with candy bar. Makes 12 servings (about 1-2/3 cups sauce)