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Coffee Ice Cream & Cookie Bar Sundae with Creamy Mocha Sauce

Coffee Ice Cream & Cookie Bar Sundae with Creamy Mocha Sauce
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
Cookie Bars
butter, softened 1 lb. 2 cups
brown sugar, packed 13 oz. 2 cups
eggs 16 fl oz 8 each
yellow cake mix 5 lb. 1 gal. + 1 cup
OREO Pieces-Medium 14 oz. 1 qt.
Coffee Ice Cream
vanilla ice cream, softened 4 lb. + 8 oz. 1 gal.
brewed double-strength Dark Roast GEVALIA Kaffe, cooled 8 fl oz 1 cup
Mocha Sauce
brewed double-strength Dark Roast GEVALIA Kaffe, cooled 24 fl oz 3 cups
heavy cream 6 fl oz 3/4 cup
70% cacao chocolate, chopped 2 lb. + 4 oz. -
butter, cut up 12 oz. 1-1/2 cup
prepared whipped topping 1 lb. 1-1/2 qt.

Directions

COOKIE Bars: Beat butter, sugar and eggs with mixer fitted with paddle attachment on low speed 1 to 2 min. or until well blended, stopping occasionally to scrape side of bowl. Add cake mix; beat on low speed 1 to 2 min. or until well blended. Stir in OREO Pieces. Spread evenly into 2 half-sheet pans (or into 1 half-sheet pan for trial recipe) sprayed with cooking spray.

BAKE in 300ºF convection oven 22 to 26 min. or until toothpick inserted in centers comes out clean. Cool completely on wire racks. Cut dessert in each pan into 24 bars.

COFFEE Ice Cream: Mix ice cream and coffee until well blended. Freeze until ready to use.

MOCHA Sauce: Mix coffee and cream in top of double boiler. Add chocolate and butter; cook on medium-low heat until chocolate is melted, stirring frequently. Keep warm until ready to use.

FOR each serving: Place 1 warmed Cookie Bar on serving plate; top with 1/3 cup Coffee Ice Cream, 2 Tbsp. Mocha Sauce and a 2-Tbsp. rosette of whipped topping.

Kraft Kitchens Tips

Make Ahead
Cookie Bars can be prepared ahead of time. Cool, then wrap tightly and freeze up to 2 weeks. Thaw in refrigerator before topping as directed.
Holiday Idea
Bake desserts as directed. Cool, but do not cut into bars. Use 3- to 4-inch cookie cutters to cut desserts into holiday shapes. Top as directed.
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