Peanut Butter Ice Cream Treats

Stephen A. Broeker

INGREDIENTS

1 cup peanut butter
1 cup light corn syrup
6 cups crisp rice cereal
1 quart vanilla ice cream

 

DIRECTIONS

  1. Line two 8-by-8 inch metal pans with parchment paper.

  2. In a large bowl, stir together peanut butter and corn syrup.

    Add cereal 1 or 2 cups at a time, stirring to coat with the peanut butter and corn syrup mixture.

  3. Divide mixture evenly between the two pans.

    With damp hands, press mixture evenly into pans.
    Freeze 1 hour.

  4. Scoop and spread ice cream evenly over cereal mixture in one pan.

    Run knife around edges of frozen cereal mixture in the other pan to release it onto top of ice cream.
    Press gently and return to freezer for 30 minutes.
    Slice into squares and serve.