Mickey Ice Cream Bars

1. Press a large piece of plastic wrap into a square or rectangle baking pan. Make sure to press the plastic wrap into the corners and leave an overhang on one side of the pan.
2. Scoop the ice cream into the pan and use the back of a spoon or spatula to press the ice cream into a 1-inch layer. Most likey, you won’t fill up the whole pan. Fold the extra plastic wrap over the ice cream to cover it. Place in the freezer to chill for at least 1 hour.
3. Line a baking sheet with plastic wrap. Remove the ice cream layer from the freezer. Use the Mickey cookie cutter to cut the ice cream. Place the cut-out ice cream onto the prepared baking sheet and place a popsicle stick into the bottom of each bar. Cover the baking sheet with plastic wrap and place back in the freezer for at least 1 hour.
4. Place the chocolate and oil in a heat-safe bowl or double boiler over a simmer pot of water. Make sure the bowl does not touch the water. Melt the chocolate, stirring until smooth. Remove the chocolate from the heat and let cool, stirring occasionally, until it’s lukewarm, about 15 minutes.
5. Remove the bars from the freezer and dip each bar in the chocolate, covering all sides. Remove excess chocolate from the bars and place back on the baking sheet. Chill in the freezer until the chocolate has hardened, at least 30 minutes.
6. After the chocolate has hardened, enjoy the bars or wrap the bars in plastic wrap and place back in the freezer until ready to eat.