Coffee Peanut Butter Sheet Pan Dessert

SERVES 20

CRUST

• 2 14 oz pkgs chocolate sandwich cookies
• ½ cup (1 stick) margarine

ICE CREAM

• 2 quarts (2 kg) pareve vanilla ice cream
• 6 Tbsp instant coffee dissolved in 2 Tbsp boiling water

CHOCOLATE PEANUT BUTTER TOPPING

• 10 oz (280 g) chocolate (I used 52%)
• ½ cup peanut butter
• 1 cup pareve cream (either coconut cream or pareve whipping cream)
• nut crunch, for topping (I used Baker’s Choice)

Preheat oven to 350°F (175°C).

Place the sandwich cookies and margarine into the bowl of a food processor, and pulse until fully ground. (Alternatively, you can place the cookies and margarine in a ziplock bag, and roll over it with a heavy-weight rolling pin.) Press onto a parchment-lined baking sheet, and bake for 15 minutes. Allow to cool.

Allow ice cream to melt slightly, and fold dissolved coffee into it. Spread ice cream over cooled crust. Place in freezer to set.

To make the ganache topping, heat chocolate, peanut butter, and pareve cream in a double boiler until chocolate is melted and ingredients are combined. Remove from heat and allow to cool to room temperature, stirring occasionally. Pour ganache evenly over the ice cream layer. (An offset spatula works well.)

Top with nut crunch.

(Originally featured in FamilyTable, Issue 655)