No Churn Peanut Butter Ice Cream Bars

1. Using an electric mixer or stand mixer, whip the heavy cream until stiff peaks form.
2. Mix in salt, sweetened condensed milk, and peanut butter until uniform, but do not over mix. Put in fridge until ready to use.
3. Melt dark chocolate. If melting in the microwave, melt in 30 second intervals, stirring after each one until chocolate is fluid.
4. Add in liquid coconut oil. Stir until combined completely and oil is not sitting on top of chocolate.
5. Fill each cavity of the silicone mold to the top. If you do not have enough chocolate, use a spatula to stir the chocolate around the mold so it hits to the very top.
6. Pour excess chocolate from mold out into a large glass baking dish. You’ll use this chocolate to top the bars. If it gets cold while it sits out, pop the baking dish in the oven or microwave to warm it back up.
7. Fill the chocolate with peanut butter ice cream base, leaving ¼ of an inch of space between the ice cream and top of the mold. A piping bag can be used for this.
8. Using the base of a fork, drag the fork through the middle of the ice cream base creating a place to put the caramel and cookie dough.
9. Fill the space with caramel and cookie dough.
10. Top the ice cream with chocolate. Freeze for 12 hours. Enjoy!