- 1/2 cup light corn syrup
- 1/2 cup peanut butter
- 3 cups crisp rice cereal
- 2-1/2 cups vanilla ice cream, softened
- 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.
Originally published as Ice Cream Crunchies in Quick Cooking May/June 2004, p15
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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