Recipe by enestvmel
I found this recipe on the Pillsbury website. It looks awesome, though I've not tried it yet. If you have any tips from making this, feel free to post. I think I'm going to try to do 2 rolls and almost double everything and put it in a 9 x 13 inch pan instead. Make sure you note that there is cooling time and freezing time that is not included in the times listed.
Top Review by Muffin Goddess
Mmmm, delicious! I made these for a work birthday party, so I doubled the recipe. The only warning I would offer to anyone thinking of doubling the recipe is that the final assembly is tough with the added length. I had brought the baked and fudge-coated cookies to work to assemble there (no way I was fitting a 9x13 pan in my freezer at home, lol), and I had to recruit a helper to flip the top fudge-coated cookie over onto the ice cream layer so I didn't break or drop it. We got it flipped and centered without any major damage, so all was good. I had to let it freeze for longer than an hour, because when I tried to cut the bars after an hour in the freezer, the ice cream was still a little too soft and kept squishing out the sides. By that time, it was midnight, so I left them to freeze overnight uncut, and by the time the party rolled around, they cut nice and clean. I forgot to toss my camera in my purse to snap a pic before they got devoured, so I'm planning to make them again (small batch this time, for home) so I can get a photo. I bet these would be awesome with other flavors of cookie and ice cream, too (sugar cookie and lemon or strawberry ice cream, perhaps?). Thanks for posting! Made for PAC Spring '10 :)
- 1 (16 1/2 ounce) roll refrigerated chocolate chip cookie dough
- 1⁄2 cup hot fudge topping
- 1 pint vanilla ice cream, softened
Directions See How It's Made
- Heat oven to 350°F Line two 8-inch square pans with foil. In each pan, place half of cookie dough; press evenly in bottoms. Bake 14 to 17 minutes or until golden brown. Cool in pans completely, about 20 minutes. Press edges flat.
- Remove cookies from pans by lifting foil. Invert cookies onto work surface; remove foil. Spread each cookie with fudge topping. (If topping is too firm to spread evenly, warm slightly to soften as directed on label.).
- Return foil to 1 pan; place 1 cookie in pan, fudge side up. Spread ice cream evenly over fudge topping. Top with remaining cookie, fudge side down. Place pan in freezer for at least 1 hour or until firm.
- Remove cookie sandwich from pan by lifting foil; remove foil. Cut into 12 sandwiches. Wrap each in foil. Store in freezer. Let stand at room temperature 5 minutes before unwrapping.