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Ice Cream Crunchies Recipe

Four ingredients are all Sady Craig needs for these frosty bars. "Kids have so much fun putting these together", notes the Lapeer, Michigan reader.

This recipe is:

Quick

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Ice Cream Crunchies Recipe

Prep: 10 min. + chilling

Yield: 12 Servings

10 10

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-in. x 9-in. 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. Yield: 1 dozen.

Nutritional Facts 1 serving (1 piece) equals 183 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 152 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Ice Cream Crunchies in Quick Cooking May/June 2004, p15