Summer is approaching very quickly and were all in desperate need of a bit of sunshine, along with relaxation.Therefore, when sunny whether arrives I have a delectable chilly treat that will help you beat the heat and enjoy at your next barbecue.Just imagine how impressed your family and friends will be when you pass out these homemade Peanut Butter Parfait Bar's for dessert.Amazement!, I am sure.
Peanut Butter Parfait Bars are a beloved dessert from Dairy Queen,that includes a combination of vanilla ice cream,peanuts,hot fudge sauce and draped in semisweet chocolate.This is my favorite treat from this restaurant and continues to be the very recipe that motivated me to review Dining Out At Home Cookbook Two.I just hungered to learn how to construct my own parfait bar and I am so glad that Stephanie Manley had the first hand knowledge from her work experience.She has shared her creative wisdom throughout this recipe and I am grateful for this knowledge.Also, if you have never experience this treat for yourself then I demand you pick one up or try this recipe.Your missing out!
So lets get down to it and see what I experienced in this recipe? Well to be completely sincere it was truly simple to prep these parfait bars, due to the fact that it consists of already made ingredients that are layered in Dixie cups.However there were some challenges throughout this recipe and thankfully I was able to learn from it quickly.
For me,the challenges mainly centered on creating the chocolate exterior for these snack size parfait bars.The chocolate sauce was quick and easy to create;however it was the dipping process that caused difficulty.I learned fast that the ice cream would melt quickly and the coating would slightly slick off.Followed by the ice cream it self causing the chocolate sauce to thicken.So,from this experience I made sure to keep my ice cream cold at all time along with only working with 1-2 bars at a time.Also, if the ice cream melted into the sauce I would add more coconut oil to keep it smooth along with turning off the heat to help cool down the sauce.This quick thinking was quite helpful when making 24 parfait bars to prevent misshape and appearance.
Overall,my parfaits bars weren't perfect in the coating aspect;however I was still able to pull it off. I was quite impressed how well these turned out;but a little disappointed with the lack of advice in the directions.So this recipe gets about One and half thumbs up.
Now were not done yet because we still need a taste test? I have to say regardless of my experience with this recipe, these peanut butter parfait bars were spot on to the originals and are pure heaven.They are covered in rich, semisweet chocolate and layered inside with a creamy vanilla ice cream,smooth rich fudge sauce and salty crunchy peanuts.Whats not to love about this flavor and texture combination? They are snack sizes version of the original along with being a great summer dessert for kids and adults.Also,everyone has the ability to put their own addition in the layer process;however I highly recommend this version to test first.I will definitely be making more of these this summer, since now I have the experience to make the Dairy Queen Parfait bar.Its quite exciting and I can't wait for the new and improved bars.
Peanut Parfait Bars
Inspired By Dairy Queen
For 6 parfait bars
1 pint vanilla ice cream
1/2 cup salted peanuts
1/2 cup cold hot fudge sauce (1 bottle Smuckers hot fudge sauce)
6 ounces baker's semisweet chocolate
1 tbsp coconut oil
6 (3 ounce) Dixie cups
6 Popsicle sticks(craft sticks)
For 24 parfait bars
2L vanilla ice cream
2 cups salted peanuts,varies
2 cups cold hot fudge sauce (varies) (1 bottle smuckers hot fudge sauce)
4 tbsp coconut oil,(Extra may be needed when dipping)
24 (3 ounce) Dixie cups
24 Popsicle sticks(craft sticks)
Allowed ice cream to soften if really firm.Placed 1 tsp peanuts in the bottom of each Dixie cup.(Tip:You can use chopped peanuts). Followed with 1 tsp hot fudge sauce and then 1 tbsp of ice cream.(Tip: For the smucker's hot fudge sauce:follow directions to warm up sauce,let cool slightly before layering.Warning: Sauce will come out quickly)
Then repeat with another layer of peanuts,hot fudge, and then a tbsp of ice cream and then finish with a layer of peanuts and hot fudge.From there insert a Popsicle stick in each cup and freeze for 8-10 hours (or overnight)
Preparing the chocolate coating by melting the semisweet chocolate in a saucepan over low heat and then stirring in the coconut oil.(Tip:Turn off the temp to help cool down chocolate to prevent the ice cream melting to quickly) If the chocolate begins to thicken,add more coconut oil or turn to low heat again.This will vary on the oven element.
Peel the paper off the parfait bar and quickly dip the bars in the melted chocolate,turning to coat,chocolate will harden.Repeat to coat all the bars,Store in the freezer until ready to enjoy.
(My Tips: If making 6,12 or 24 bars: Its best to work with dipping 2-3 bars in a set. Then quickly place in the freezer.Doing this will prevent the ice cream from sitting out to long and melting in the chocolate coating.It also helps with the ice cream to completely coat with chocolate.I learned this quickly and also feel its best to turn off the heat of the chocolate,to bring the chocolate to a cooler temperature)