Frozen Mochachino Bars

1. 1

   Prepare Chocolate Cookie Crust: In food processer with knife blade attached, pulse cookies and cinnamon until very finely ground.

2. 2

   With food processor running, drizzle in butter until blended.

3. 3

   With hand, pat 1 cup cookie-crumb mixture evenly onto bottom of 9-by-9 metal pan or glass baking dish.

4. 4

   Place pan in freezer 15 minutes to firm crust.

5. 5

   Prepare Ice Cream Filling: Spoon coffee ice cream over cookie crust.

6. 6

   Place plastic wrap on ice cream; press down to spread evenly and to elimnate any air pockets.

7. 7

   Remove plastic wrap.

8. 8

   Sprinkle remaining crumb mixture over ice cream.

9. 9

   Return pan to freezer for 15 minutes.

10. 10

    Spoon vanilla ice cream over crumb layer.

11. 11

    Place plastic wrap on ice cream and spread evenly; remove plastic wrap.

12. 12

    Cover pan and freeze at least 6 hours or until firm.

13. 13

    If not serving bars same day, wrap and freeze up to 2 weeks.

14. 14

    To serve, uncover and let stand at room temperature 10 minutes to soften slightly for easier slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.