Pretzel Bar Ice Cream Sandwich Cake
Serves: 12
 
Ingredients
  • 4 cups vanilla ice cream, softened
  • 1 cup packed brown sugar
  • 1 cup light corn syrup
  • 2 cups mini marshmallows
  • ¾ cup creamy, natural peanut butter, well stirred
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 cups thin pretzel sticks
  • 4 cups puffed brown rice
For the Fudge Sauce
  • 10 ounces dark chocolate chips
  • ½ cup heavy cream
  • 3 tablespoons unsalted butter
  • 2 teaspoons vanilla
  • ½ teaspoon flaky salt (like Maldon's)
Instructions
  1. Line a 9 inch cake pan with plastic wrap. Spread the vanilla ice cream in one even layer and freeze until firm - at least 6 hours, or overnight.
  2. Grease 2 (9 inch) cake pans. In a large sauce pan (4 quarts), combine the sugar and corn syrup. Heat over medium-high heat and bring to a boil. Remove from heat and stir in the marshmallows until about half of them are melted, then stir in the peanut butter until well combined. Add the vanilla and salt.
  3. Mix in the pretzels and puffed rice. Divide the mixture, pressing half into each greased cake pan. Spray your fingers with a little bit of cooking spray to press the mixture firmly into the cake pans. Chill in the refrigerator for at least 1 hour or up to 3 days.
  4. To Prepare the Fudge Sauce: In a medium sauce pan, combine the chocolate and cream over low heat. Cook stirring often until melted and smooth. Remove from the heat and stir in the butter, vanilla and salt until smooth. Let cool to room temperature. Store extra sauce in the fridge.
  5. To assemble the cake: When you are ready to serve, gently remove one of the pretzel bar layers from its cake pan and place on a cake plate. Remove the ice cream layer from the freezer and carefully remove it from the pan. Discard the plastic wrap and place the ice cream on top of the pretzel bar layer. Take the remaining pretzel bar layer from its cake pan and place it on top of the ice cream. Gently press them together. Drizzle all over with fudge sauce.
  6. At this point, you can serve it or return it to the freezer for about 20 minutes to harden the fudge sauce.
  7. Note: Once the cake is assembled, if you freeze all three layers together the pretzel layers are a bit harder to cut through. If you do want to freeze the assembled cake, just allow the cake to sit at room temperature for about 10 minutes before serving. Slice into the cake with a hot, wet knife.
Notes
I adapted the pretzel bar layers from the absolutely wonderful book Bakeless Sweets by Faith Durand
Recipe by Some the Wiser at http://somethewiser.danoah.com/2016/07/pretzel-bar-ice-cream-sandwich-cake.html