This recipe is an excellent way to make hot fudge sundaes for a crowd. Start the dessert at least 9 hours before you plan to serve it, to give the layers time to set.

CRUST
12  oz. peanut butter sandwich cookies (about 24 cookies)
6  tablespoons unsalted butter, melted

FILLING
12  oz. purchased peanut brittle*
1/2  gallon vanilla ice cream, slightly softened**

SAUCE
1/3  cup sugar
1/3  cup packed light brown sugar
1/2  cup unsweetened cocoa
3/4  cup heavy whipping cream
1/3  cup light corn syrup
Dash salt
1/2  oz. unsweetened chocolate, chopped
5  tablespoons unsalted butter
1 1/2  teaspoons vanilla extract

GARNISH
1/2  cup roasted peanuts (preferably small)
16  pieces peanut brittle

1. Heat oven to 350ºF. Place cookies in food processor; process until finely crushed. (You should have about 3 cups.) Add 6 tablespoons melted butter; process until combined. Press into bottom of 13x9-inch baking pan. Bake 8 to 10 minutes or until fragrant and slightly darker. Cool completely on wire rack. (Crust can be made up to 1 day ahead. Cover and store at room temperature.)

2. Place 12 oz. peanut brittle in food processor; process until coarsely crushed. Spoon ice cream into large bowl; stir in crushed peanut brittle. Spoon ice cream into crust, spreading carefully to cover and smooth top. Cover with foil; freeze at least 6 hours or up to 12 hours, until firm.

3. Meanwhile, in medium saucepan, stir together sugar, brown sugar, cocoa, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly; cook until sugars are dissolved. Reduce heat to medium-low; simmer 5 minutes, stirring frequently. Remove pan from heat; stir in chocolate, 5 tablespoons butter and vanilla until smooth. Cool completely. (Sauce can be made up to 5 days ahead. Cover and refrigerate. Bring to room temperature or rewarm slightly before spreading on dessert.)

4. Spread ice cream with 1 cup of the fudge sauce; sprinkle with peanuts. Cover; freeze at least 2 hours or up to 8 hours, until set.

5. To serve, warm remaining fudge sauce (you should have about 1 cup). Cut dessert into squares; place on individual serving plates. Garnish each serving with 1 piece peanut brittle; drizzle with sauce.

TIPS
*If peanut brittle is difficult to find, substitute 1 cup toffee bits and 11/2 cups coarsely chopped peanuts for the peanut brittle in the ice cream filling.
**To easily soften ice cream, cut into fourths. Place in 13x9-inch baking pan; refrigerate 15 to 20 minutes or until ice cream is slightly softened.

16 servings

PER SERVING: 525 calories, 32 g total fat (15 g saturated fat), 8 g protein, 57 g carbohydrate, 65 mg cholesterol, 210 mg sodium, 3 g fiber