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Decadent Snickers Ice Cream Dessert with Caramel and Peanuts – A Creamy, Crunchy Crowd-Pleaser

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings

Ingredients
  

  • For the crust: 24 chocolate sandwich cookies (like Oreos), crushed into fine crumbs
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra sweetness)
  • Pinch of salt
  • For the filling: 1.5 quarts vanilla ice cream, slightly softened (10–15 minutes at room temp)
  • 1/2 cup creamy peanut butter (warmed slightly for easier spreading)
  • 1 to 1.25 cups salted roasted peanuts, roughly chopped
  • 1 to 1.5 cups thick caramel sauce (store-bought or homemade)
  • 1/2 to 3/4 cup hot fudge sauce, warmed for drizzling
  • 1 teaspoon vanilla extract (optional, to enhance flavor)
  • For topping and garnish: Additional chopped peanuts
  • Chopped mini Snickers bars (optional, but fun)
  • Extra caramel and fudge for final drizzle
  • Flaky sea salt (optional, to balance sweetness)

Instructions
 

  • Prepare the pan. Line a 9x13-inch baking dish with parchment, leaving overhang for easy lifting. This helps you get clean slices later.
  • Make the crust. Combine cookie crumbs, melted butter, sugar, and a pinch of salt. Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup. Chill for 15 minutes to set.
  • Soften the ice cream. Let the vanilla ice cream sit at room temperature for 10–15 minutes until scoopable but not melted. Stir in the vanilla extract, if using.
  • Layer one: ice cream. Spread half of the softened ice cream over the chilled crust in an even layer. Work quickly to keep it from melting. Smooth the top with an offset spatula.
  • Add peanut butter. Warm the peanut butter in the microwave for 15–20 seconds until just pourable. Drizzle it over the ice cream and swirl gently with a knife.
  • Add caramel and peanuts. Spoon about half of the caramel sauce over the peanut butter layer. Sprinkle a generous handful of chopped peanuts on top for crunch.
  • Second ice cream layer. Spread the remaining ice cream over the top. Press down gently to remove air pockets and create an even surface.
  • Final toppings. Drizzle hot fudge over the top, followed by the remaining caramel. Scatter more chopped peanuts and chopped mini Snickers if using. A light pinch of flaky sea salt makes all the flavors pop.
  • Freeze until firm. Cover the pan tightly with plastic wrap or foil. Freeze for at least 6 hours or overnight for clean slices.
  • Slice and serve. Use the parchment overhang to lift the dessert out of the pan. Warm a sharp knife under hot water, wipe it dry, and slice into squares. Drizzle with extra caramel or fudge if you like.