Lindsay Ann Bakes: Twix Ice Cream Pie Cups

Friday, July 15, 2011

Twix Ice Cream Pie Cups

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I couldn't decide between candy, ice cream, pie, cookies, and cupcakes... so I decided to create a dessert that captures components of them all and make a Twix candy, ice cream pie in a cookie cup! These Twix Ice Cream Pie Cups have every component of a Twix candy bar, with their shortbread cookie crust, caramel swirl ice cream and chocolate shell. They are surprisingly simple to make and absolutely incredible! The individual size cookie cups make them perfect for serving at a bbq or party, and a lot less messy than trying to cut and serve an ice cream pie.

Twix Ice Cream Pie Cups

Yield: 8

Ingredients
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 cup all-purpose flour
  • 1/2 cup melted chocolate (or Magic Shell ice cream topping)
  • 1 pint caramel ice cream
  • Whipped cream and Twix candy bars for garnish

Directions
Preheat oven to 350 degrees F (175 degrees C) and grease 8 cups of a standard size cupcake/muffin pan.

In a large bowl, beat butter and sugar with an electric mixer on medium speed for about 5 minutes, until light and fluffy. Add flour and beat until smooth. Chill dough until firm, yet pliable. (You can also skip this step and use refrigerated sugar cookie dough for a more simple alternative.)

Scoop dough into prepared cupcake/muffin cups. Press the dough into the bottom and up the sides of the cups creating a well. Bake for 10 to 12 minutes or until edges are set.



Remove from oven and sse the back of a spoon to press the shortbread cookie crust into a cup shape before cookies completely cool and set. Cool in pans on wire racks. While cookies are cooling take ice cream out of freezer to soften.



Melt chocolate according to package and spoon into your shortbread cups. Using a paint brush or a knife, spread melted chocolate along the bottoms and up the sides of your shortbread cups. You can also use Magic Shell ice cream topping for a quicker alternative.



Once chocolate has dried and set, remove from pan and spoon about 1/4 cup softened caramel ice cream into each cup. Level the tops of ice cream with a knife so they are flat, just below the rim of the shortbread cup. Freeze until ice cream firms up again.



Pour a layer of melted chocolate over firmed ice cream cups. Tap bottom of each cup gently against counter top to create a smooth layer of chocolate. Place back in freezer until ready to serve.



Pipe a swirl of whipped cream on top of each cup and garnish with a piece of Twix candy bar just before serving. Dig in and enjoy!

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