Crazy Chocolate Shakes
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
60
Spice
42
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Heavy Cream3 cup
Whole Milk1.5 cups
All-Purpose Flour1.5 cups
Quick Oats (regular or)1 cup
Brown Sugar (packed)1 tsp
Baking Powder1 tsp
Kosher Salt1 cup
Spanish Peanuts1 cup
Butterscotch ChipsDirections:
1
For the ganache: Put the semisweet and bittersweet chocolate in a heatsafe bowl
2
Heat the cream until very hot in a saucepan and pour over the chocolate
3
Stir until melted and combined
4
Let cool
5
For the milkshake: Put the milk, vanilla and chocolate ice cream and 1 cup of the ganache in a blender and blend until combined
6
To assemble: Spoon some ganache into large mason jars and spread on the sides
7
Spread some ganache around the rim of the jars
8
Dip the rims in sprinkles, chocolate chips, marshmallows and/or candies, or press on pretzels
9
Add a scoop of ice cream to each glass and pour in the blended milkshake
10
Squirt whipped cream onto the top of each glass and add pieces of the bars or brownies
11
Now go crazy and decorate the top with more whipped cream, ice cream, candies, etc
12
Drizzle with caramel or strawberry sauce and top with a cherry
13
Preheat the oven to 350 degrees F
14
Line a 9-inch square baking pan with aluminum foil and spray with nonstick spray
15
Mix together the flour, oats, brown sugar, baking powder and salt in a bowl
16
Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs
17
Sprinkle the mixture into the prepared pan and pat lightly to pack it slightly
18
Bake until light golden brown on top and done in the middle, watching to make sure it doesn't burn, 30 to 35 minutes
19
Allow to cool for 15 minutes
20
Spoon the dulce de leche into a microwave-safe bowl and microwave to just slightly soften it, about 45 seconds
21
Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer
22
Sprinkle on a layer of peanuts so that they completely cover the caramel and use your hands to gently press them into the caramel
23
Sprinkle on the butterscotch chips and mini chocolate chips in generous layers
24
Note: The warmth of the cookie base and caramel should slightly soften the butterscotch and chocolate chips
25
When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them)
26
If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together
27
Chill the bars for 2 to 3 hours to make them easy to slice
28
Remove them from the pan, place on a cutting board and use a long serrated knife to cut into small squares (they're rich!)
29
Serve cold or at room temperature