Hot Fudge Ice Cream Bar Dessert

**I have every intention of putting up a better picture once I cut ito this. But in case I don't get to it.. this stuff is a lot better than it looks in that photo!**

The thing I love about this recipe is that I don't have to turn on my oven! The recipe is for a 9x13 and makes 18 servings, but I cut the recipe in half (using an 8x8) because there are only 3 of us! Happy eating!


INGREDIENTS:
1 (16 ounce) can chocolate syrup (I use the hot fudge sauce)
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts

DIRECTIONS:
Microwave the chocolate syrup on high for 2 minutes, but don't let it boil! Stir in the peanut butter until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 baking dish with a layer of ice cream sandwiches. Spread half of the chocolate mixture on top, then the whipped topping, then half the peanuts. Add another layer of ice cream sandwiches. Spread the rest of the chocolate mixture on top and sprinkle with peanuts. Freeze until firm, about one hour. Cut into squares to serve.

Chocolate Chip Peanut Butter Pie

I found this recipe on Weight Watcher's website. 10 servings and 7 points a piece. It is good enough that your guests won't know it's lite!

INGREDIENTS:
1/2 cups reduced fat peanut butter
4oz light cream cheese, softened
4oz fat free cream cheese, softened
12 oz fat-free sweetened condensed milk
2 tbsp fresh lemon juice
1 cup lite whipped topping, thawed if frozen
5 tbsp mini chocolate chips, divided
6oz pie crust

INSTRUCTIONS:
In a large bowl, using an electric mixer, beat together peanut butter and both types of cream cheese until smooth. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.
Spoon peanut butter mixture into prepared pie crust; sprinkle remaining 1 tablespoon of chocolate chips over top. Cover with plastic wrap and freeze until firm, at least 4 hours. Slice into 10 pieces and serve.

Profiteroles

(photo taken from www.theenvelope.latimes.com)

Profiteroles (pronounced pruh-FIHT-uh-rohl) are a crispy French puff pastry traditionally served with a scoop of vanilla ice cream and topped with chocolate ganache. I first had profiteroles while dining with my sweetie on a once in a lifetime trip to Paris in 2007. They forever changed me. (Of course I suppose that it coulda been Paris, too!) So simple and yet so delicious, I vowed to make my own in hope of reliving our magical dinner from the comfort of our own home. Although a little time consuming, they are truly easy to make and provide for a lovely end to a dinner party or a romantic dinner for you and your someone special.

INGREDIENTS:

Choux Pastry:

1/2 cup all purpose flour 1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

1/2 cup water

2 large eggs, lightly beaten

Chocolate Ganache:

4 ounces bittersweet chocolate, cut into pieces

1/2 cup heavy whipping cream

1 tablespoons unsalted butter

1/2 tablespoons brandy

Filling:

Good Vanilla Ice Cream

DIRECTIONS:

Choux Pastry: Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick sticky paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 - 15 minutes. Remove from oven and let cool on a wire rack. (The puffs can be frozen. Defrost the puffs and then reheat in a 350 degree F (177 degree C) oven for 5 to 10 minutes, or until crisp. Cool before filling with ice cream.)

Chocolate Ganache: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Use immediately. (The ganache can be made ahead and stored in the refrigerator for up to a week. Reheat in a heatproof bowl set over a saucepan of simmering water.)

Cut puffs in half. Fill with ice cream and top with ganache. Serve in three's.

Ice Cream Treasures

I wish there was a way for you to TASTE this and not just look at the pictures I took. Doesn't this look boring? Kinda like I was eating my cereal in a baking dish:

This is what happens when I try to get a cool close up to show you just how delicious this really was:

Sigh, I guess you'll just have to take my word for it AND try it yourself!! C'mon, if I can pull myself away from the brownies.. so can you!! Oh.. and did I mention I found this in a "light" magazine. Tis' true, my friends, tis' true. I split the recipe in half, and it worked out fabulously!

ICE CREAM TREASURES:

1.5c (6oz) Heath bars

8c. vanilla reduced-fat ice cream, softened

4c. Chex cereal, crushed

2c. Cheerios

2/3c. dark brown sugar

1/3c. slivered almonds, toasted

1/3c. sweetened coconut, toasted

2T butter, melted

1. Stir crushed candy into ice cream. Cover and freeze until ready to use.

2. Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 9x13 inch baking pan.

3. Let ice cream stand at room temperature 20 minutes or until softened. Spread softened ice cream mixture over cereal mixture; top evenly with remaining cereal mixture. Cover and freeze 8 hours or overnight.

Yield: 16 servings (serving size: about 3/4c.)

And if you really want to know:

Calories:265 Fat: 8.4 Protein: 5.2 Fiber:1 gram