Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups semi-sweet chocolate chips (divided )
  • 2 1/2 tsp vegetable shortening (divided)
  • 24 whole original pretzel crisps
  • 1/2 cup salted peanuts (roughly chopped)
  • 1 pint premium vanilla ice cream
  • heavy whipping cream (as needed to thin)

Instruction

  • Line a 17 x 11 inch baking sheet with wax paper. Set aside.
  • In a microwave safe bowl or in the top of double boiler, melt together 2 cups chocolate chips and 2 tsp vegetable shortening. Heat in 30 second increments stopping to stir each time.Continue this process stirring vigorously until the chocolate is completely smooth and the consistency is such that it will form a thin coating on the pretzel crisps.
  • If you need to thin the chocolate a bit more, I recommend adding heavy cream 1 Tbsp at a time and stir until you reach the right consistency.
  • Using two forks, dip each pretzel crisp into the melted chocolate covering completely. Allow any excess chocolate to drip off, then place flat side down on the wax paper. Place pan into the freezer for 20 minutes to set.
  • Just before assembling, melt the remaining 1/2 cup of semi sweet chocolate chips with 1/2 teaspoon of vegetable shortening. Just as before, heat in 30 second increments stirring periodically, until the chocolate is completely smooth and thin enough to drizzle. Again, have heavy cream available, if needed.
  • Before assembling, gather all of your ingredients so you can work quickly. Remove chocolate covered crisps from the freezer.
  • Using a small 1 ounce ice cream scoop or a teaspoon, scoop 1 ounce of vanilla ice cream onto the flat side of one pretzel crisp. Place a second crisp, flat side down, on top of the ice cream to form the sandwich. Press down gently.
  • Drizzle the top with melted chocolate, then sprinkle with chopped peanuts. Repeat this process with all of the ice cream sammies, and repeat again if you have extra chocolate and peanuts remaining.
  • Return to the freezer for 30 minutes or until hardened and set.
  • Store for up to one week frozen in an airtight container.