Rice Krispies® Peanut Butter Ice Cream Sandwiches

Rice Krispies® Peanut Butter Ice Cream Sandwiches

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TOTAL TIME (MIN)

30

SERVINGS

Yield 12

Ingredients

  • 125 ml (1/2 cup)

    White corn syrup

  • 1.5 L (6 cups)

    Softened Ice Cream

  • 1.25 L (5 cups)

    Rice Krispies® cereal

  • 125 ml (½ cup)

    Creamy peanut butter

Directions

1.   In a large microwave safe bowl, heat peanut butter and the white corn syrup on HIGH for 30 seconds until soft. Combine well. 

2.   Add the Rice Krispies® cereal and stir until well coated.

3.   To form the bottom layer, add half of the mixture to a greased or parchment lined 3.5 L (13 x 9") pan. Press down firmly. Cover with a layer or parchment paper and use your hands or a flat-bottomed bowl to firmly pack the mixture into an even layer.

4.   To form the top layer, add the remaining half of the mixture on top of the parchment paper in the pan and press down firmly. Cover with a layer or parchment paper and use your hands or a flat-bottomed bowl to firmly pack the mixture into an even layer. You should have two separate layers of cereal mixture sandwiched between parchment paper in the can pan.  Cover with plastic wrap and place the pan into the freezer for at least 1 hour or until frozen.

5.   Place the ice cream on the countertop to soften for 10-15 minutes to soften. Remove the pan with the cereal mixture from the freezer. Slide the top layer off the bottom layer and set aside. Peel off the parchment and spread the softened ice cream over the bottom half. Carefully place the top layer over the ice cream and gently press it into the ice cream.

6.   Cover and freeze for at least 2 hours before cutting into bars.


In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.