Chocolate Toffee Ice Cream Sandwiches
Cocoa PEBBLES™ Cookies:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup Cocoa PEBBLES™ cereal
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla
3/4 teaspoon sea salt
Filling and Garnish:
3/4 cup toffee bits
3/4 cup Cocoa PEBBLES™ cereal
6 cups (1 1/2 pints) salted caramel ice cream
Preheat oven to 350 degrees F.
In a food processor, grind cereal into a fine powder. In a medium bowl, combine flour, cocoa powder, ground cereal, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and vanilla and beat to combine. With mixer on low, gradually add flour mixture and beat until combined. Chill dough for 1-2 hours.
Divide dough and roll into 48 1-inch balls. Place on parchment-lined baking sheets, about 2 inches apart. Press down lightly with a glass and sprinkle with sea salt. Bake until cookies are set about 8-10 minutes. Transfer cookies to racks to cool completely.
When ready to prepare the sandwiches, combine the toffee bits and 3/4 cup cereal in a small bowl. Scoop 1/4 cup of ice cream and spread on the underside of one side of the cookies. Top with another cookie and roll the edges in toffee-cereal mixture. Continue with remaining cookies, placing each completed ice cream sandwich in the freezer immediately. Freeze ice cream sandwiches for at least 2 hours until firm.