Toffee Pecan Bark Ice Cream Sandwiches

Toffee   Pecan   Bark   Ice Cream SandwichI made enemies with a chipmunk this past weekend… well, maybe I exaggerate a little. Maybe not enemies, but he was pretty mad at me.

He was clearly in the wrong.

I happened to look out my kitchen window when I spotted him. He was hanging from the suet cage that I put out for the birds…so I grabbed my camera and quietly snuck outside. I managed to snap a couple of photos (which turned out blurry, because he wouldn’t sit still), before he noticed me.

Well… you would think that I had violated his privacy or something… okay, so maybe I did. But he’s a chipmunk for goodness sake… I didn’t realize that they have privacy issues. The darn little guy jumped to the top of the fence, and started yelling at me.

ChipmunkHe yelled for his right for privacy.

He yelled for the rights of all chipmunk-kind…

He yelled for the love of rodent humanity…

And then he yelled some more…

This all lasted a matter of thirty seconds, maybe less… and then he jumped back up to the suet cage for one more bite…I think to prove a point… and then ran down the trunk of the tree.

I’ve always thought that we had an understanding, my chipmunks and me. Because not ten feet from the suet cage, lies a pile of peanuts in the shell. I put suet out for the birds… and I put the peanuts out for them. It has worked for years, our unspoken agreement..

I don’t know.. maybe he was a stranger passing through, and didn’t know the rules that I’ve put in place. But he was in the wrong…and yet…he was mad at me.

HE was mad at ME.

A little chipmunk. Angry.

With me.

I wonder if he realizes that he’s considered a delicacy in some countries..seriously…maybe even considered a delicacy in some states right here in the US… and here I am, feeding him a feast of peanuts. He doesn’t know how lucky he is.

Ungrateful adorable little fellow.

Lucky for him, I love animals.

And he can eat the suet any day…

Toffee    Pecan  Bark Ice Cream Sandwich

Before I looked out my kitchen window, I was busy pouring toffee over graham crackers, in preparation for the cookie part of these bark ice cream sandwiches.

The bark…a favorite Christmas treat favorite, made with graham crackers, toffee, melted chocolate and pecans, cut into squares makes a perfect companion cookie for the homemade vanilla ice cream.

This recipe makes exactly one quart of ice cream, which, when poured into a 9”x9” pan, yields nine ice cream squares that fit perfectly into one half of a graham cracker square. And while I churned this ice cream, a no churn ice cream would work just as perfectly. I also broke the graham crackers in half, before placing them on the baking sheet, so that they would be easy to cut in perfect squares after they cooled.

I’m not going to lie to you…while this is really easy to make, and the prep time is minimal…you do need to start the day ahead so that the ice cream can freeze over night before you cut it into squares. You definitely need a good 8 to 12 hours of freeze time, just for the ice cream alone, and then another couple hours for the sandwich to freeze together after you’ve assembled them… trust me, they’re well worth the time.

This is a such a delicious and refreshing treat to delight your summer party guests! Before serving, wrap them in parchment paper to collect any drips of the melting ice cream on that warm summer day!

Chipmunks not allowed.

Life is good. It’s a “Never mess with a chipmunk who just got caught in the act of thievery…he will have you apologizing to him for his wrongdoing before you know what hit you…” kind of good.

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Toffee Pecan Bark Ice Cream Sandwiches

Toffee Pecan Bark Ice Cream Sandwiches
 
Author:
Ingredients
Vanilla Ice Cream (Recipe from Ben and Jerry’s)
  • 2 eggs
  • 2 cups heavy cream
  • 1 cup milk
  • 2 tsp vanilla
Toffee Pecan Bark
  • (This recipe makes a couple extra squares of bark, just in case some squares break during cutting)
  • 12 graham crackers
  • 1 cup brown sugar
  • 1 stick butter
  • 1 12 oz bag milk chocolate chips
  • 1 6 oz bag chopped pecans
Instructions
Vanilla Ice Cream (Recipe from Ben and Jerry's)
  1. Whisk the eggs in a large bowl until light and frothy, about two minutes. Add the heavy cream, milk, and vanilla to the eggs, and whisk until completely blended, about two minutes.
  2. Cover the bowl with plastic wrap, and place in refrigerator for about an hour, or until the mixture is completely cooled. Remove from refrigerator, and place in ice cream maker. Churn according to manufacturers instructions.
  3. Place churned ice cream into a 9”x9” pan that has been coated with vegetable spray. Cover with plastic wrap and place in freezer. Freeze for at least 8 hours to 12 hours.
Toffee Pecan Bark
  1. Coat a baking sheet with vegetable spray.
  2. Break each graham cracker in half, into squares. Place side by side (do not overlap) onto the baking sheet.
  3. In a small saucepan, melt the butter over low heat. Add the brown sugar, and mix well. Bring the sugar/butter mixture to a low boil, and let boil for about two to three minutes. Pour over the graham crackers.
  4. While the toffee is still hot, sprinkle the milk chocolate chips evenly over the toffee, and let sit for a minute to melt the chocolate. With a rubber spatula, carefully spread the melted chocolate chips over the toffee.
  5. Before the chocolate cools and hardens, sprinkle the chopped pecans over the whole top of the bark, and lightly press into the chocolate. Place the pan of bark into the refrigerator, and let cool until completely hardened.
The Sandwich
  1. While the bark is cooling, remove the ice cream from the freezer. Using a square of graham cracker (one graham cracker cut in half) as a template, cut the ice cream into squares. Carefully remove with a mini spatula, and place each square onto a baking sheet. Place back into freezer to keep frozen and harden.
  2. When the bark is completely cooled, remove from refrigerator, and using that same halved graham cracker as a template, cut the bark into squares.
  3. Remove the ice cream squares from the freezer, and working quickly, place one bark square nut side down on the workspace. Place an ice cream square onto the graham cracker side of that square. Top with the graham cracker side of another bark square. You should now have an ice cream sandwich with the chocolate and pecan sides to the outside of the sandwich. Wrap in plastic wrap and immediately place in the freezer.
  4. Repeat with remaining bark and ice cream squares until you have nine ice cream sandwiches.
  5. Keep frozen until ready to serve, and serve wrapped in parchment paper to catch the drips of melting ice cream!
  6. These will keep for one week in the freezer. After that, they’re still okay to eat, but the ice cream turns crystally, and not too many people like crystals in their ice cream!
  7. Enjoy!

 

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