Can you say, uhh, gimme some!

Crust:

3/4 cup non-dairy butter, softened (may sub with some applesauce, if desired)

2 tablespoons brown sugar

2 1/2 cups crushed pretzels

Peanut Butter Caramel Swirl:

1/3 cup natural peanut butter

1/3 cup brown rice syrup

2 pints NadaMoo Gotta Do Chocolate (or Vanilla…ahh!, Java Crunch, or mmm…Maple Pecan), slightly softened

1/4 cup chopped peanuts (optional)

First, prepare crust. Preheat oven to 350 degrees F. In a medium bowl, mix together non-dairy butter, sugar, and pretzels. Press the mixture into a 9×13 inch pan (or a 9 inch pie pan or 10 inch springform pan). Bake in oven for 10 minutes. Cool completely.
To make the caramel, heat peanut butter and brown rice syrup over medium heat until warm and combined. Cool to room temperature.
Take your slightly softened NadaMoo and carefully scoop it into the crust. Smooth it out a little but handle it so much that it melts. Now carefully drizzle the half of the room temperature caramel over the Nada Moo. Use a clean knife to swirl it into the ice cream a bit. A few strokes are all you need; again, don’t over mix it. Reserve the remaining caramel.
Place entire dessert into freezer and freeze for several hours, until ice cream is firm and solid again.
When ready to serve, remove from freezer, drizzle on remaining caramel and sprinkle with optional peanuts. Cut into squares and serve!