This is a great recipe for those times that you don't want to heat up the oven, yet want a delicious, crowd-pleasing dessert that will serve a lot of people. It is also a wonderful base recipe for you to modify to your heart's content, with different flavors of ice-cream bars, sauces, candy or nuts, whatever. But here is how I make it.
16 oz chocolate syrup
3/4 cup peanut butter
21 ice cream sandwiches (how many depends on the brand/size of them....I used 10.5 to cover the bottom of my 13 x9 inch pan, and there are 2 layers)
12 oz whipped topping
10 miniature Butterfinger Bars, chopped
Pour chocolate syrup into a bowl and microwave for 1-2 minutes, until hot but not boiling.
Add peanut butter and stir until smooth. Set aside to cool to room temperature.
Line a 13 x 9 inch pan with ice cream sandwiches.
Spread with half of the whipped topping.
Drizzle with half the chocolate syrup.
Sprinkle with half the chopped Butterfingers.
Your dish will be too full for the lid to fit on, so just stick it in the freezer until hardened and then cover with foil and keep in the freezer. Remove for about 5 minutes before serving, to help make it easier to cut.
Modification suggestions: Use butter pecan ice cream sandwiches, caramel sauce, and pecans; use above recipe but substitute chopped peanut butter cups or salted peanuts for the butterfingers; use melted raspberry preserves and chocolate chunks/shavings. Sky is the limit here, folks. Be creative!