Peanut Butter Cookie Torte

Serves: 14
Preparation time: 40 minutes (freeze time extra)

3 (1.5 oz. each) chocolate covered crisp wafer candy bars
7 oz. semi-sweet chocolate, finely chopped
1/2 cup half and half cream
2 tbsp. light corn syrup
4 cups Blue Bunny® Premium Chocolate Champion™ Ice Cream, softened
4 cups Blue Bunny® Premium Cookie Creations™ Peanut Butter Cookie Ice Cream, softened


1. Break up candy bars into medium pieces and place in large resealable plastic bag. Seal bag, crush to medium-coarse crumbs with rolling pin or flat side of meat mallet.

2. Spray 9-inch springform pan with non-stick cooking spray; press crumbs onto bottom. Spoon Chocolate Champion ice cream over candy, gently spread smooth. Top with Cookie Creations Peanut Butter Cookie ice cream and gently spread smooth. Cover, freeze at least 2 hours.

3. While torte is freezing, prepare ganache. Place chocolate and corn syrup in blender container. Heat half and half in small microwave-safe bowl until just beginning to bubble. (Watch carefully, half and half can quickly bubble over.) Pour over chocolate, cover and let stand 5 minutes to soften chocolate. Blend just until smooth. Transfer to bowl. Cool at room temperature until torte is frozen solid.

4. Spread ganache over ice cream. Cover and freeze at least 2 hours, until solid. Run a warm knife around inside of springform, remove side and slice into small wedges to serve.



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