Candy Bar Ice Cream Cookie Sandwiches

• 16 Cinnamon Chocolate Chip Rounds
• 1/4 cup real semi-sweet chocolate chips
• 1/4 cup milk
• 2 (1.84- to 2.05-ounce) chocolate-covered caramel and nougat candy bars, cut into 1-inch pieces
• 1/4 cup chopped salted peanuts
• 4 cups vanilla ice cream

1. Prepare Cinnamon Chocolate Chip Rounds as directed.
2. Combine chocolate chips, milk and candy bars in 1-quart saucepan.
3. Cook over medium heat, stirring constantly, 8-12 minutes or until chocolate is melted and mixture is smooth.
4. Stir in peanuts.
5. Refrigerate at least 1 hour or until thickened.
6. Line cookie sheet with parchment or waxed paper.
7. Place all cookies, bottom-side up, onto cookie sheet.
8. Spread about 1 tablespoon cooled chocolate mixture onto bottom-side of each cookie.
9. Refrigerate until ready to assemble sandwiches.
10. Chill baking sheet 5 minutes in freezer.
11. Scoop 8 (about 1/4 cup) ice cream portions onto chilled baking sheet.
12. Return to freezer; freeze until ready to assemble sandwiches.
13. Thaw ice cream portions 4-5 minutes at room temperature.
14. Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down.
15. Press cookies together gently.
16. Smooth ice cream with knife, if necessary.
17. Place onto baking sheet; freeze immediately at least 2 hours or until set.
18. Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag.
19. Store frozen.

cinnamon chocolate, semisweet chocolate chips, milk, chocolatecovered caramel and nougat, peanuts, vanilla ice cream

Taken from www.landolakes.com/recipe/3884/candy-bar-ice-cream-cookie-sandwiches (may not work)