Candy Bar Ice-cream Cake ’Wiches

Not your average ice-cream sandwich: Easy-from-scratch cake slices are filled with candy-packed chocolate ice cream! You can make a batch now and store ‘em in the freezer for later! FILLING 1 1/2 cups chopped milk chocolate- covered peanut, caramel and nougat candy bars (about four 1.75- to 2- oz. bars) 1.5 to 1.75 qts. chocolate ice cream, softened (about 6 cups) CAKE 1/4 cup decorator sprinkles Easy Scratch Cake Mix, recipe below 2/3 cup milk 1/4 cup butter, softened 1/2 tsp. vanilla extract 1 egg

Line 9" square pan with plastic wrap, allowing wrap to extend over edges. In large bowl, fold candy bars into ice cream until blended. Spread evenly in pan. Freeze 3-4 hours or until firm.

Meanwhile, heat oven to 350°F. Line bottom of another 9" square pan with parchment paper. Sprinkle half of sprinkles evenly over bottom of pan. In medium bowl, beat Easy Scratch Cake Mix, milk, butter, vanilla and egg on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 2 minutes or until fluffy. Pour into pan. Sprinkle with remaining sprinkles. Bake 23-28 minutes or until cake springs back when lightly touched. Run knife around sides of pan. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.

Slice cake horizontally in half; remove top half of cake. Unwrap ice cream; place on cut side of bottom of cake. Place top of cake, cut side down, on ice cream. Cut into 4 rows by 4 rows. Quickly wrap each sandwich in plastic wrap. Freeze at least 1 hour or until firm but no longer than 1 month.