Candy Bar Ice Cream Cookie Sandwiches

16 Cinnamon Chocolate Chip Rounds (see recipe below)
1/4 cup semi-sweet chocolate chips
1/4 cup milk
2 (1.84- to 2.05-ounce) chocolate-covered caramel and nougat candy bars, cut into 1-inch pieces
1/4 cup chopped salted peanuts
4 cups vanilla ice cream

Prepare Cinnamon Chocolate Chip Rounds as directed. Combine chocolate chips, milk and candy bars in 1-quart saucepan. Cook over medium heat, stirring constantly, 8 to 12 minutes or until chocolate is melted and mixture is smooth. Stir in peanuts. Refrigerate at least 1 hour or until thickened.

Line cookie sheet with parchment or waxed paper. Place all cookies, bottom-side up, onto cookie sheet. Spread about 1 tablespoon cooled chocolate mixture onto bottom-side of each cookie. Refrigerate until ready to assemble sandwiches. Chill baking sheet 5 minutes in freezer.

Scoop eight (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches. Thaw ice cream portions 4 to 5 minutes at room temperature. Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Press cookies together gently. Smooth ice cream with knife, if necessary. Place onto baking sheet; freeze immediately, at least 2 hours or until set. Wrap each frozen ice cream sandwich in plastic food wrap; place into large resealable freezer bag. Store frozen.

Cinnamon Chocolate Chips Rounds
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 large Land O Lakes® Egg
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup mini real semi-sweet chocolate chips
1/4 cup sugar
1 teaspoon ground cinnamon

Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and vanilla; continue beating until well mixed. Add flour, baking powder and cinnamon. Beat at low speed, scraping bowl often, until well mixed. Stir in chocolate chips. Divide dough in half; shape each half into 8-inch log. Combine sugar and cinnamon in bowl. Spread sugar mixture onto waxed paper. Roll each log in sugar mixture until outside is well coated; wrap each in plastic food wrap. Refrigerate 2 hours or until firm. Heat oven to 375 degrees. Cut logs into 1/4-inch slices using sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake 8-10 minutes or until edges are firm and bottoms are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
Recipe and photo courtesy of Land O’Lakes, Inc.