Ice Cream Crunchies
"From TOH Quick Cooking mag May/June 2004."
- Ready In:
- 30mins
- Ingredients:
- 4
- Yields:
-
12 bars
ingredients
- 1⁄2 cup light corn syrup
- 1⁄2 cup peanut butter
- 3 cups crisp rice cereal
- 2 1⁄2 cups vanilla ice cream, softened
directions
- In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13 x 9 x 2 inch pan. Refrigerate for 15 minutes.
- Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
