Snickers Ice Cream
 
 When the first snickers ice cream candy bar first came out it was the most delicious tasting candy bar ever, but now searching through recipes and finding that this recipe is better then eating the rectangle shaped figure.

1. In a blender, combine half and half, peanut butter, 3/4 cup sugar, 1/2 teaspoon salt, and vanilla. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.
   
2. 
   While ice cream is churning, heat 1/2 cup sugar with just enough water to moisten in a heavy saucepan. Cook on high heat until sugar melts and caramelizes, rotating pan to correct for hot spots on burner. When sugar turns a dark amber and smells slightly smoky, quickly stir in butter until fully incorporated, then remaining salt and cream. Caramel will bubble up and steam. When caramel is cool enough to taste, add more salt if desired.
   
   
3. Transfer ice cream to a very large mixing bowl, and quickly fold chocolate and peanuts with a large spatula. Then pour warm caramel sauce into ice cream, folding quickly and constantly with spatula to distribute caramel into an even, thread-like swirl.  Transfer ice cream to freezer in an airtight container to firm up for several hours before serving.

• 2 3/4 cups half and half
• 1 cup no-stir peanut butter
• 1 1/4 cups sugar, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• 3 tablespoons cream
• 2 ounces dark chocolate (about 66%), chopped fine, chilled in freezer
• 1/2 to 3/4 cup roasted unsalted peanuts, chilled in freezer