360º VR Boots On The Moooo'n Pint Launch | Ben & Jerry's

Buckle your rocketbelts and take an immersive 360º VR ride with our celebrated Boots On The Moooo'n rocket-pint, as it soars up-Up-UP into the stratosphere during its maiden voyage. In partnership with our launch co-pilots Netflix and Space Force, together we’re aiming higher, from below! Love of space (and ice cream!) leads us. Enjoy the ride, spacemen!

SNICKERS Chocolate Spider Tarts

These cute and creepy Halloween treats taste as good as they look.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 6 servings

Ingredients:

6 Snickers Fun Size, chopped
6 tbsp brick-style plain cream cheese, at room temperature
6 prebaked chocolate mini tart shells
6 tbsp crushed chocolate cookie crumbs
3 licorice strings
12 red sprinkles

Instructions:

Heat chopped Snickers Fun Size in saucepan set over medium-low heat, stirring often, for 3 to 5 minutes or until melted. Remove from heat. Let cool slightly.
Beat cream cheese until smooth; beat in melted Snickers Fun Size until blended. Spoon into tart shells; smooth tops. Sprinkle tops with even layer of cookie crumbs. Refrigerate until filling is thoroughly chilled and firm.
Cut each licorice into 16 pieces. Insert 8 licorice pieces into filling of each tart to resemble spider legs and decorate each tart with 2 red sprinkles for eyes.

Tip:

• Alternatively, use candy eyes instead of sprinkles.
• For a sweet-and-salty option, substitute pieces of pretzel twists instead of licorice for spider legs.

Pumpkin Cheesecake Ice Cream Pie | Ben & Jerry's

Is it a cheesecake? Is it a pie? We're not really sure, but with this much awesomeness going on, we're not asking too many questions (our mouths are too full anyway).

Kids Try: 90's Ice Cream | Outdoor Series | HiHo Kids

Kids today try ice cream from the 90's!

Snickers Mini Werewolf Cupcakes

These adorable mini Halloween “werewolf” cupcakes will make you howl with delight.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: 24 cupcakes

Ingredients:

1 box (15.25 oz) vanilla cake mix

6 (3.6 oz) Halloween Fun Size Snickers, chopped

1 tub (16 oz) dark chocolate frosting

48 small candy eyes

24 chocolate chips

48 peanut halves

Instructions:

Preheat oven to 350°F. Line 24 mini muffin cups with paper liners. Prepare cake mix according to package directions; fold in chopped Snickers.

Scrape 2 tbsp batter into each muffin cup, reserving remaining batter for another use.

Bake for 10 to 15 minutes or until tester inserted in center comes out clean. Let cool completely on rack.

Spoon frosting into piping bag fitted with small star tip. Starting from center, pipe spikes all over top of each cupcake to resemble fur, ears and whiskers of “werewolf.” Decorate each cupcake with 2 candy eyes, chocolate chip for nose and 2 peanut halves for fangs.

Tip: For more elaborate decoration, pipe red mouth onto each cupcake with store-bought tube of red icing.

Magnum Brownie

New Magnum Brownie. A new snacking format that delivers the most indulgent Magnum experience enriched by a brownie biscuit.

SNICKERS Blood Red Crinkle Cookies

These festive Halloween cookies are bursting with lots of Snickers flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Makes: 20 cookies

Ingredients: 

 
1/4 cup butter, softened
3/4 cup granulated sugar, divided
6 tbsp dark brown sugar
1 egg, at room temperature
2 tsp red food coloring
1 tsp vanilla extract
1 cup all-purpose flour
2 1/2 tbsp cocoa powder
2 1/2 tsp baking powder
Pinch salt
3 (1.8 oz) Halloween Fun Size Snickers, chopped
1/2 cup icing sugar

Instructions:

Preheat oven to 350°F. In bowl, beat butter, 1/4 cup granulated sugar and dark brown sugar until light and fluffy. Beat in egg; beat in food coloring and vanilla.

Whisk together flour, cocoa, baking powder and salt; stir into butter mixture until incorporated. Fold in chopped Snickers.

Divide batter into 20 portions; roll into balls. Roll each ball in remaining granulated sugar, then in icing sugar. Place on parchment paper lined–baking sheet, at least 2 inches apart.

Bake for 10 to 12 minutes or until puffed and cracked but still slightly gooey in center. Let cool completely on baking sheet.

Tip: Decorate cookies with candy eyes if desired.

This is the Frilliest Ice Cream of All Time

The shaved ice cream is made at NY Frost Factory.

Good Humor x RZA: A New Ice Cream Truck Jingle for a New Era

This is the new sound of summer. Pretty good, right? We joined forces with Wu-Tang Clan’s RZA to create a new ice cream truck jingle for a new era! It’s part of our mission to spread joy in every community and neighborhood.

SNICKERS Crepe Cake

Layered with caramel, peanuts and whipped cream frosting, this show-stopping Snickers crepe cake will delight young and old alike.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes (+ 20 minutes standing time)
Serves: 14

Ingredients:

Crepes:
1 cup 2% milk, at room temperature
3/4 cup all-purpose flour, sifted
2 tbsp butter, melted
2 eggs, at room temperature
1/4 tsp salt
1 tbsp canola oil

Crepe Cake:
4 oz brick-style plain cream cheese, at room temperature and divided
2 tbsp smooth peanut butter
2 tbsp icing sugar
1 tsp vanilla extract
1/2 cup 35% heavy cream
1/2 cup chopped toasted peanuts
1/2 cup dulce de leche
2 regular (1.86 oz each) Snickers Original, chopped

Instructions:

Crepes: In blender, mix together milk, flour, butter, eggs and salt; mix until smooth. Strain through fine-mesh sieve; let stand for at least 30 minutes (batter should be the consistency of thick cream; thin with a little water if needed).

Heat 8-inch nonstick skillet set over medium heat; brush with some of the oil. Pour 3 tbsp batter into pan, swirling to coat bottom of pan. Cook for 60 to 90 seconds or until crepe begins to curl around edges. Flip over; cook for about 30 seconds or until set. Repeat with remaining batter, brushing pan with oil as needed. Transfer to parchment paper–lined baking sheet (you should have 12 crepes). Let cool completely.

Crepe Cake: Using electric mixer, beat together 2 oz cream cheese and peanut butter until smooth; set aside.

In separate bowl, beat remaining cream cheese, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; beat into cream cheese and icing sugar mixture until light and fluffy. Set aside.

Place one crepe on serving plate. Spread with 1/4 cup whipped cream mixture. Top with another crepe; layer with 1 tbsp peanut butter mixture. Sprinkle with 4 tsp peanuts. Top with another crepe; drizzle with 4 tsp dulce de leche and sprinkle with 1/4 cup chopped Snickers. Repeat layers 4 times. Refrigerate for 20 to 30 minutes or until set.

Garnish with remaining whipped cream mixture, chopped Snickers and peanuts. Drizzle with remaining dulce de leche. Cut into 14 slices to serve.

Tip: Drizzle melted dark chocolate over top and sprinkle with a pinch of sea salt if desired.