Peanut butter and chocolate. Chocolate and peanut butter. No matter how you say it, if these two ingredients are together, I’m going to love it! If I’m having a “something sweet” craving and don’t have the time or desire to bake, a Reese’s™ Peanut Butter Cup is my go to candy. I’ve baked up cupcakes, brownies, cheesecakes and more using my favorite two-some. This past weekend I decided to go the non-baking route and pair this glorious combination using ice cream. [Well, I did bake the crust for 5 minutes, but that doesn’t really count, does it?] The results were heavenly – cue the singing angels! This was one of two desserts I served at a weekend feast and it was enthusiastically consumed.Ingredients Crust: 1 box sugar cones, 12/box 5 Tablespoons butter, melted “Cake”: 1 1.75 quart container French Vanilla Ice Cream 1/2 cup creamy peanut butter 1/2 cup hot cocoa mix 1 15 ounce jar hot fudge sauce, divided use 1 large package Reese’s™ minis [or 8 regular size cups chopped in pieces] Instructions: •Pre-heat oven to 375°F. Set aside a 9″ springform pan [no pan prep needed]. •Remove carton of ice cream from freezer and allow to sit at least 15 minutes to soften a bit. •In the bowl of a food processor, pulse broken sugar cones until a medium/fine crumb. The job can also be accomplished in a zip top bag using a rolling pin. You’ll yield approximately 2 cups of crumbs. •In a small bowl, combine the crumbs with the 5 Tablespoons of melted butter. Stir well. •Place crumbs in springform pan and press buttery crumbs in bottom and up about 1 inch up the sides of the pan. Bake in preheated oven 5-7 minutes until slightly golden. Set aside and allow the pan to cool down slightly. •Heat approximately 1 cup of your hot fudge sauce in the microwave just until it is slightly softened, and pour over the crust. Spread it out gently, then place in freezer while next layer is prepped. •Place 1/2 of the now softened ice cream in a large bowl. Drop large spoonfuls of the peanut butter sporadically on the ice cream. With a rubber spatula, gently swirl the peanut butter in the ice cream. Do not completely mix in the peanut butter as the goal is to have visible swirls. •Pour the peanut butter swirled ice cream on top of the fudge covered crust. Level slightly with the rubber spatula. Place about 1/2 of your peanut butter cups on top of the ice cream and gently push in to secure. Return to freezer while the next step is completed. •Using the same large ice cream bowl, place the rest of the softened ice cream. Add the 1/2 cup of cocoa mix. Stir until well blended to create your chocolate ice cream. Pour on top of the other layers. Place remaining peanut butter cup candies on top. Return to freezer for at least 4 hours to harden sufficiently. •Remove dessert from freezer about 10 minutes before serving. Remove sides of pan. Using a large, sharp knife dipped in warm water, slice in wedges. Serve with warmed hot fudge to taste. Note: Unfortunately I did not get a photo of the whole, completed cake. Glenn was much too enthusiastic in the slice and serve department! Oh well, next time I guess, because this will definitely be a repeat dessert.