Ingredients
3
bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy
1/2
cup milk
1
quart (4 cups) vanilla ice cream
16
paper cups (3-oz size)
1
cup whipped cream topping (from aerosol can)
Preparation
Place 1 of the candy bars in small resealable food-storage plastic bag; seal bag. Crush with rolling pin or meat mallet. Set aside for topping.
Break remaining 2 candy bars into pieces. In blender, place broken candy bars, milk and ice cream. Cover; blend on medium-high speed about 30 seconds or until smooth.
Pour mixture evenly into paper cups. Top each with 1 tablespoon whipped cream topping; sprinkle with crushed candy bar. Serve immediately.
