48 salted caramel peanut ice cream Recipes

flour, salt, sugar, butter flavor shortening, chilled, butter flavor shortening, chilled, ice water, vinegar, egg, beaten, granny smith apples or 6 cups jonathan apples, light brown sugar, sugar, flour, cinnamon, nutmeg, salt, lemon juice, vanilla, heavy cream, butter, flour, sugar, butter, chocolate-covered english toffee bars or 3 oz chocolate covered peanut brittle

chocolate graham wafer pie crust (or a baked shell for fewer calories), caramel ice cream topping, low-fat cream cheese (neufchatel preferred), marshmallow cream, dry roasted peanuts (salted), milk chocolate (chopped ), milk chocolate (chopped for garnish ), caramel ice cream topping (for a drizzled garnish)

refrigerated chocolate chip cookie dough (room temperature ), peanut butter, marshmallows, salted peanuts, m &, coarsely chopped pretzel, caramel ice cream topping, white almond bark, melted

pillsbury refrigerated cookie dough, salted peanuts (chopped ), marshmallow, semi-sweet chocolate chips (1 cup), caramel ice cream topping

brownie mix, oil, water, eggs, milk chocolate chips, butterscotch chips, butter, sugar, evaporated milk, marshmallow creme (7.5 oz. jar), creamy peanut butter, vanilla extract, chopped salted peanuts, caramels, whipping cream, milk chocolate chips, butterscotch chips, creamy peanut butter, cream (optional) or vanilla ice , to garnish (optional)

icing, milk chocolate chips, butterscotch chips, creamy peanut butter, combine in a small saucepan ; stir over low heat until melted, spread onto the bottom of a lightly greased 13 x 9-inch pan ., refrigerate until set., butter or margarine, granulated sugar, evaporated milk, marshmallow creme, creamy peanut butter, vanilla extract, chopped salted peanuts, melt butter in a heavy saucepan over medium-high heat, stir in the marshmallow creme , peanut butter & vanilla extract. add peanuts., spread over first layer. refrigerate until set., caramel layer, caramels, whipping cream, combine caramels & cream in a saucepan, stir over low heat until melted & smooth. spread over the filling. refrigerate until set., icing, milk chocolate chips, butterscotch chips, creamy peanut butter, combine chips & peanut butter; stir over low heat until melted, pour over the caramel layer ., refrigerate for at least 1 hour., cut into 1-inch squares. store in the refrigerator. yields about 8 dozen .