Ingredients1 h 15 m servings 178 cals
- In medium mixing bowl, combine corn syrup and peanut butter. Mix thoroughly. Add KELLOGG'S RICE KRISPIES and stir until well-coated.. Press mixture evenly and firmly into bottom of 13 x 9 x 2-inch pan coated with cooking spray. Place in freezer or coldest part of refrigerator until firm.
- Cut cereal mixture into twelve 3-inch squares. Slice ice cream into 6 pieces. Place ice cream slice between 2 squares. Cut each square into 2 bars. Wrap individually in foil or plastic wrap. Store in airtight container in freezer.
Per Serving: 178 calories; 7.8 g fat; 25.5 g carbohydrates; 4 g protein; 10 mg cholesterol; 161 mg sodium. Full nutrition
ReviewsRead all reviews 6
Any ice cream will do but regular vanilla is awesome. Also I add a bit more peanut butter AND for cool finishing touch, melt milk chocolate and spread them over the top and return to the freezer...
I had these as a kid, too, and I was thrilled to find the recipe! They are great & a big hit at my house. Next time, I think I will make the rice krispies layer thinner. I may also add a laye...
Oh my goodness, so good!! I couldn't find ice cream bricks anywhere, so I just bought a half gallon in a box, pulled the sides of the box away from the ice cream, and sliced it that way. Very ea...
These are even better with Cocoa Krispies! Also try using the Fruity Pebbles mixed half with the regular Krispies for a wonderful sweet treat! I haven't tried that mixture with the peanut butte...