Are you a Dairy Queen “Blizzard of the Month” Club Member? If you lack willpower, I would not recommend you join. All it means is that just when you get back into your healthy eating groove, DQ sends you a lovely email tempting you with specials and ice cream photos and the newest Blizzard Flavor of the Month. In January, that Blizzard flavor was Peanut Butter Cup Pie. Yep. I don’t know if you guys tried it or remember it, but that “Limited Time Only” Blizzard flavor had me stupidly hooked. I am a total peanut butter chocolate addict and this sucker took not only my favorite candy but mixed it with graham crumbs and topped it with whipped cream. I wanted that blizzard every single day from January 1-31 and definitely had it a time or two (or twelve). On January 31st, we went to order it for the last time. I wanted to say goodbye properly, you know? When we got to the window and placed our order, they told us they were out of Peanut Butter Cup Pie flavor. They were OUT of Peanut Butter Cup Pie Flavor. Crushed and disbelieving, my Main Taste Tester ordered me some other lame flavor while I shouted from the passenger seat, “But it’s just peanut butter cups! And graham crumbs! And whipped cream! They have those things all the time! They’re lying! They can still make it!” And that was when it hit me: I can make this for myself at home…whenever I want. I had been fantasizing about it for a while, but I wanted to wait until we had company so I wouldn’t eat the entire dish myself. This past weekend, we had it for dessert after Beef & Bean Enchiladas. This is sinfully, unspeakably good. We stuffed ourselves with it and couldn’t stop marveling about how good it was. Literally, a Blizzard in bar form. But easier. And better. Because my freezer is closer than DQ. And it opens whenever I want.
Peanut Butter Cup Ice Cream Pie Bars
Makes one 9×13 pan
- 2 cups graham crumbs
- ½ cup melted unsalted butter
- Pinch salt
Ice Cream Layer:
- 2 liters vanilla ice cream, softened
- 24 coarsely chopped peanut butter cups
- ½ cup graham crumbs
- ¼ cup peanut butter
- Whipped Cream
- Caramel Sauce
Stir crust ingredients together and press into bottom of a 9×13 dish. Freeze for 30 minutes or until firm.
In a large bowl (I used my stand mixer and it worked great), stir together the ice cream layer ingredients until combined well. Spread evenly over crust and freeze at least two hours or until firm.
Let soften for 15 minutes or so before cutting. Garnish with whipped cream and caramel sauce if desired.