Add a little extra crunch to your day with these deliciously minty cookie bars!
Servings
Difficulty
Medium
Active Time
45 Minutes
Inactive Time
75 Minutes
Total Time
2 Hours
Dreyer's Slow Churned® Mint Cookie Crunch light ice cream or Edy's® Slow Churned® Mint Cookie Crunch light ice cream
½ cup butter, room temperature
¾ cup sugar
1 teaspoon almond extract
1 egg plus 1 egg yolk
1 ½ cup all-purpose flour
1 ¼ teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips
¼ cup whole cream
(Optional) item*
*Tip: add tips (optional)
Preheat the oven to 350 degrees. In a standing mixer, beat the butter, sugar, and almond extract together until light and fluffy, about 2 minutes. Beat in the eggs until combined. Add in the flour, baking powder, and salt and beat again until combined.
Line a 9-inch baking square with parchment paper. Spread on the dough evenly. Bake for 12-15 minutes and let cool completely.
After cooled, spread on container of ice cream.
Melt the whole chocolate chips and cream together in the microwave for 20 seconds at time, mixing between intervolves. Pour over the ice cream layer and spread evenly before adding optional sprinkles. Place in the freezer for 1 hour to set.
