Ingredients
- 3 health bars (chopped)
- 2 semi-sweet cho chips
- 475 ml chocolate ice cream softend
- 475 ml vanilla ice cream softened
- 240 ml whipping cream
- 230 gr peanut butter chips
- 75 gr butter melted
- 50 gr corn starch
- 3 gr almond extract
- 1 package chocolate wafers (crushed)
In a medium bowl, place the crushed cookies, almond extract and melted butter, mix together. Press the mixture into a buttered pie pan to form a crust.Preheat oven to 350 degrees. Bake crust for 6-8 minutes. Let cool, then freeze for 15 minutes. Remove from freezer and spread chocolate ice cream evenly onto the bottom of crust. Sprinkle peanut butter chips evenly on top of the ice cream. Freeze for 15 min. or until the ice cream is firm. Spread vanilla ice cream evenly on top. Sprinkly chopped Heath bars on top; freeze. Serve with Guadalupe Hot Fudge Sauce. To make sauce, melt the chocolate chips in a double boiler. Add whipping cream and corn starch. Mix together. Serve over the Heath Bar Pie. Recipe from the Guadalupe Cafe as printed in our local newspaper 0. 0.053763440860215
