Chocolate Pretzel Peanut Ice Cream Bars

subheading: For the crust and filling:

1 cup (8 ounces/226 grams) unsalted butter, melted, plus more at room temperature for greasing the pan

2 ½ cups (8 ounces/226 grams) finely ground pretzels (about 4 ½ cups whole pretzels, ground in a food processor or crushed in a zip-top bag with a rolling pin; see NOTE

6 tablespoons (75 grams) packed light brown sugar

¾ teaspoon fine salt

1 ½ quarts (27 ½ ounces/783 grams) store-bought vanilla ice cream

subheading: For the ganache topping:

9 ounces (255 grams) chopped semisweet chocolate or chocolate chips

1 cup (240 milliliters) heavy cream

2 tablespoons light corn syrup

2 cups (about 9 ounces/254 grams) roasted and salted peanuts, roughly chopped

About 1 tablespoon each finely chopped peanuts and crushed pretzels, for sprinkling

Directions at washingtonpost.com

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