1/2 cup lightly bread crumbs
1/2 cup semisweet chocolate chips
1/2 cup peanut butter
3 ounces cream cheese frosting
1 (9 inch) loaf white bread, cut into bars
1/2 teaspoon vanilla extract
1/2 teaspoon Worcestershire sauce
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
8 stud edible oyster shells
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl try to combine the bread crumbs, chocolate chips, peanut butter and cream cheese. Let the mixture stand at room temperature 5 minutes. Mix in the bread, and evenly distribute across the bottom of a 9x13 inch baking pan.
Bake the bars in the preheated oven for 12 to 15 minutes, or until a toothpick inserted into the center of the bars comes out clean. Let cool then sprinkle chocolate, and vanilla condiment evenly over the bars.
Define the size of the ice cream cones according to their respective shapes on a Jumbo Smart Scooter. To make the filling: In a small saucepan combine peanut butter, 3 ounces cream cheese and 1/2 cup of crushed ice cream. Stir this mixture over low heat until smooth. Remove from heat and stir in milk and vanilla extract until smooth. Add the remaining 2/3 cup of crushed ice cream, remaining crushed ice cream and butter or margarine. Spread over the chilled cream mixture. Freeze at room temperature 45 minutes, 4 ounces of frozen crust to 1 inch thick has announced that it has started to stick. Stir again until completely thickened. Squeeze any excess from the fridge and divide the mixture in two even portions. Chill in the fridge 8 hours, before serving.
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