Chocolate-Dipped Waffle Cone Bars
Servings: 8
Ingredients
- 12 7-ounce package waffle cones divided use
- 1/4 cup butter melted
- 2 Tbsp brown sugar
- 1 cup dark chocolate chips
- 1 Tbsp shortening
- parchment paper
- 3 pints dulce de leche or caramel ice cream softened enough to stir
- 3/4 cup chopped almonds we like Blue Diamond Lightly Salted
- cocoa Powder
- dark chocolate chunks for garnish
Instructions
- Preheat oven to 350°.
- Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2-3 inches to extend over sides.
- Break 8 waffle cones into pieces. Process waffle cone pieces, butter and brown sugar in a food processor until finely crushed.
- Press crumb mixture into prepared pan. Bake for 10 minutes.
- Cool completely in pan on wire rack (about 30 minutes).
- Break remaining 4 cones into large pieces, about 2 inches.
- Microwave chocolate chips and shortening in a medium, microwave-safe bowl on high for 1 - 1/2 minutes or until melted, stirring at 30-second intervals.
- Gently add waffle cone pieces to melted chocolate and fold with spatula to coat. Scoop pieces out onto a parchment-lined baking sheet and spread so that they are in one layer and mostly not touching.
- Freeze at least 15 minutes.
- Place softened ice cream in large bowl, and fold in frozen waffle cone pieces and almonds.
- Spread evenly over cooled crust.
- Cover pan and freeze 6 hours or until firm.
- Lift mixture from pan, using foil sides as handles. Cut into 16 squares.
- Garnish with chocolate chunks, almonds, and a dusting of cocoa powder.