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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It’s simple to make ahead and just pull out of the freezer when you need it. Ingredients:
1 1/4 cups crushed pretzels |
6 tablespoons cold butter |
3/4 cup chocolate fudge topping, warmed |
2 (7 1/2 ounce) packages miniature chocolate-covered pretzels |
1/2 gallon vanilla ice cream, softened |
1/4 cup caramel ice cream topping |
Directions:
1. Place crushed pretzels in a small bowl; cut in butter until crumbly.
2. Press onto the bottom of a greased 9-in. springform pan.
3. Cover and freeze for at least 30 minutes.
4. Spread fudge topping over crust; cover and freeze.
5. Set aside 16 chocolate-covered pretzels for garnish.
6. Place remaining pretzels in a food processor; cover and process until crumbly.
7. Transfer to a large bowl; stir in ice cream.
8. Spread over fudge topping.
9. Drizzle with caramel topping.
10. Garnish with reserved pretzels.
11. Cover and freeze for at least 8 hours or overnight.
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