1-First Step: Prepare the Crust
Place 12 Hot Fudge Sundae Pop-Tarts in a zip-top bag. Crush into fine crumbs using a rolling pin or food processor, about 3-4 cups total. This creates the foundation for your poptart bars. Melt 1/2 cup unsalted butter in microwave for 30 seconds. Combine crumbs and butter in a bowl, stirring until moist like wet sand. Press firmly into the pan’s bottom with a spatula or measuring cup. For vegan, use plant-based butter here. Chill 10 minutes to set.

2-Second Step: Add the First Fudge Layer
Warm 3/4 cup hot fudge sauce in microwave, 20-30 second bursts, stirring until pourable. Drizzle over crust, spreading evenly with offset spatula. This seals the base and infuses chocolate. For low-cal, thin with a splash of almond milk. Let sit 5 minutes to firm slightly. Pro tip: Homemade fudge works; see variations below.

3-Third Step: Layer the Ice Cream
Soften 1 quart vanilla ice cream at room temp for 15-20 minutes or microwave 30 seconds. Scoop onto fudge layer, spreading smooth. For dietary tweaks, chocolate or strawberry ice cream shines here, vegan versions too. Work quickly to avoid melting. Tap pan gently to remove air pockets, ensuring even sundae bars.

4-Fourth Step: Top with Remaining Fudge
Warm remaining 3/4 cup hot fudge sauce as before. Pour over ice cream, spreading to edges. For gluten-free, confirm sauce purity. Freeze uncovered 30 minutes to harden top layer, preventing ice cream shift.

5-Fifth Step: Freeze to Set
Cover pan with plastic wrap and freeze 4-6 hours or overnight until solid. Longer for firmer bars, ideal for cutting clean slices.

6-Final Step: Add Toppings and Serve
Thaw whipped topping if needed. Spread 2 cups over frozen bars. Sprinkle 1/4 cup rainbow sprinkles and chopped peanuts. Place halved maraschino cherries in rows. Return to freezer 30 minutes. Lift parchment to remove, slice into 2×3-inch Hot Fudge Sundae Poptart Bars. Serve chilled. Pairs with milkshakes for parties. Adapt toppings for nut-free crowds.