- TOPPING
- 1/4 C Melted peanut butter
- 3 TBL Butter
- 1/4 C Brown sugar
- MELT TOGETHER AND SET ASIDE
- 3/4 C softened butter
- 1/2 tsp baking powder
- 1/2 C Brown sugar
- 1 tsp cinnamon
- 1 tsp kosher salt
- 3 large Eggs
- – WHISK
- 1/2 C Crunchy Peanut Butter
- 2 tsp Vanilla
- 1/2 Peanuts (crushed)
- 1 1/2 C Flour
- 3/4 C white granulated sugar
- – MIX ALL TOGETHER
- – Pour into two baking dishes lined with parchment paper
- – Spread it out so it is fairly even on top
- – Top each with half your topping – using it all up
- Bake at 350º for 25 minutes
- Let cool 10 minutes
- Turn out of pan
- Let cool completely
- Spread one cake with (cheap) softened ice cream
- Spread “Topping” over the ice cream
- Invert the second cake, and add as the lid,
putting the rough side down, and the smooth side up - Put into freezer for 4 hours
- Cut into squares
