No-Churn Ice Cream Sundaes with Peanut Butter and Chocolate

Instructions

1. 1

   Line a baking sheet with a silicone mat or parchment paper.

2. 2

   In a glass bowl, combine the peanut butter and butter. Cook in the microwave oven for 30 seconds or until the butter has melted. Add the graham crumbs and icing sugar. Mix well. Using an offset spatula, spread the mixture out on the baking sheet until about ¼ inch (5 mm) thick (see note). Freeze for 5 to 10 minutes or until hardened.

3. 3

   Spread the melted chocolate out in an even layer over the entire surface of the peanut butter mixture. Freeze again for 5 minutes or until hardened.

4. 4

   On a work surface, cut the bark into pieces. Transfer to a container and freeze while you prepare the ice cream.