There are dozens of variations of this recipe on the Internet, but my family refers to this easy ice cream bar dessert as “Trailer Trash” because the ingredients are, well, not exactly gourmet. Still, it’s the perfect recipe for a beach house vacation, because even if your summer rental kitchen isn’t equipped with a 9-by-13-inch pan, you can always pick up a disposable foil pan when you’re buying the rest of the ingredients. And it’s so easy, kids can assemble it themselves. Plus, you won’t heat up the kitchen! You can usually find the toffee bits in the baking aisle where chocolate chips are sold. If not, buy several candy bars, place them in a zip-top bag, and crush with a rolling pin. (Or a heavy cast-iron skillet!)
24 ice cream sandwiches
1 (8-oz.) package chocolate-toffee bits, divided
1 (11.75-oz.) jar hot fudge topping
1 (12-oz.) jar caramel topping
2 (8-oz.) containers whipped topping, thawed
- Unwrap 12 ice cream sandwiches and arrange in a single layer in a 9-by-13-inch baking pan. Using the end of a wooden spoon, poke holes in the ice cream sandwiches.
- Microwave the hot fudge topping and caramel topping according to the package directions.
- Drizzle about one-third of the hot fudge topping and caramel topping over the sandwiches, frost with one container of whipped topping, and sprinkle with one-third of toffee bits.
- Repeat the layers once. Drizzle the remaining hot fudge topping and caramel topping over the whipped topping. Sprinkle with the remaining toffee bits. Cover and freeze until firm. Cut into squares and serve.
From The Beach House Cookbook by Mary Kay Andrews. Copyright © 2017 by the author and reprinted by permission of St. Martin’s Publishing Group.