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“From TOH Quick Cooking mag May/June 2004.”
READY IN:
30mins
YIELD:
12 bars
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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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