Chocolate Pretzel Peanut Ice Cream Bars

Photo courtesy of the Washington Post

Peeps! My recipe for chocolate pretzel peanut ice cream bars for the Washington Post is available online (but because there’s a paywall, I’ve linked to a different site).

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6 replies on “Chocolate Pretzel Peanut Ice Cream Bars”

Unfortunately the linked recipe is so poorly written that it is unintelligible.
Love your recipes and would be great to see this recipe corrected.

unfortunately there is a pay wall so the Post doesn’t want the recipe shared – so sorry about that but when i read it, although it was awkward (like it had ben translated to another language and then back to english) it still included all the relevant info, etc. – but i get it if you feel it’s not worth it to slog through it.

feel free to dm me on instagram @jessiesheehanbakes – if you have any queries! or you can comment here and hopefully i will see it in a timely fashion. XO

This is an incorrect amount: 1 1/2 quarts (27 1/2 ounces/783 grams) store-bought vanilla ice cream
For the ice cream, 1-1/2 quarts is actually 48 ounces. The 783-gram measurement is correct. I am glad I weighed the ice cream. The carton was clearly marked 48 ounces and 1-1/2 quarts, so thankfully I had enough.
I would also recommend doubling the ganache recipe. The amount made was very scant when spreading and would have been better and easier to cover with more ganache. It did turn out well, made for Thanksgiving dessert, and hope it comes out of the pan easily. I lined it with parchment paper to hopefully make it easier to remove but also buttered both sides of the parchment. Looks good and hope it tastes as good as it looks.

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