Pancake Dilly Bars

Grease you non-stick pan and pour in pancake batter, place popsicle sicks in the pancakes, then flip once the bubbles on the surface start to pop. Once both sides are cooked, place a drying sheet on a cookie sheet and pour maple syrup over the pancakes. Chill for 10 minutes.

Using a serrated knife, slice a pint of ice cream into 1/2-inch thick slices. Place each of these ice cream discs on the pancakes, then remove the cardboard. Scoop out the center of the ice cream and place in the freezer.

Meanwhile, in a sauce pan cook 1 tbsp sugar with 1/2 cup maple syrup. Let boil and add 1 tbsp butter. Then remove from heat and add 1/2 cup heavy cream. Pour the caramel into the hole in the ice cream. Cover with a second pancake. Freeze until solid. Once solid, dip into melted milk chocolate. Roll the edge in sprinkles of your choice.