Southern Living AUGUST 2009
1. Line a baking sheet with wax paper; top with ice-cream sandwiches.
2. Microwave chocolate in a microwave-safe glass measuring cup at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Immediately spoon 1 tsp. melted chocolate onto each ice-cream sandwich, and sprinkle with nuts; lightly press nuts into chocolate. Lightly cover with plastic wrap, and freeze sandwiches 30 minutes.
3. Cut each sandwich into quarters, and place 2 pieces in each of 12 small bowls. Drizzle with 1 Tbsp. Strawberry Sauce, and sprinkle with desired toppings. Serve immediately.
*Toasted pecans may be substituted. Preheat oven to 350°. Bake 1/4 cup chopped pecans in a single layer in a shallow pan 7 to 8 minutes or until toasted and fragrant, stirring occasionally.
Note: We tested with Hershey's All Natural Extra Dark Chocolate (60% Cacao) squares and The Skinny Cow Low Fat Vanilla Ice Cream Sandwiches.
Note: Nutritional analysis includes 1 Tbsp. Strawberry Sauce (not including toppings).
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