17 miniature ice cream sandwiches, divided
1 jar (12 oz.) caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 oz.) chopped
Arrange 14 ice cream sandwiches in an ungreased 13X9" pan. Cut remaining sandwiches in half lengthwise to fill in the spaces in the pan.
Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.
Notes: I buy the normal size sandwiches (box of 12) and cut them to fit. (It just gives you less to unwrap.) Also, I've used hot fudge topping instead of the caramel, & I've used Heath candy bar on top too and that was good.
Recipe from: Taste of Home Simple & Delicious
1 jar (12 oz.) caramel ice cream topping
1 carton (12 oz.) frozen whipped topping, thawed
1/4 cup chocolate syrup
1 Symphony candy bar (7 oz.) chopped
Arrange 14 ice cream sandwiches in an ungreased 13X9" pan. Cut remaining sandwiches in half lengthwise to fill in the spaces in the pan.
Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares. Yield: 15-18 servings.
Notes: I buy the normal size sandwiches (box of 12) and cut them to fit. (It just gives you less to unwrap.) Also, I've used hot fudge topping instead of the caramel, & I've used Heath candy bar on top too and that was good.
Recipe from: Taste of Home Simple & Delicious
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