“Spread ice cream or frozen yogurt between chewy, crunchy peanut-buttery layers for a special summer snack.” - by KELLOGG'S* RICE KRISPIES*
Ingredients
Adjust Servings
Original recipe yields 12 sandwiches
Directions
- In medium bowl, stir together corn syrup and peanut butter. Add cereal and stir until well coated.
- Press mixture firmly and evenly into buttered 3.5 L (13 x 9-inch) pan. Place in freezer until firm, about 15 minutes.
- Cut cereal mixture in half crosswise. Spread one half with softened ice cream or frozen yogurt and top with second half to make one very large sandwich. Freeze until firm, about 2 hours.
- Cut large sandwich into 5 cm (2-inch) portions. Wrap individually in foil or freezer wrap and store in freezer until needed.
Nutrition
Amount Per Serving (12 total)
- Calories
- 178 cal
- 9%
- Fat
- 7.8 g
- 12%
- Carbs
- 25.5 g
- 8%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Great. I add a bit more peanut butter and melt milk chocolate to spread over the top and then put back in the freezer. Superb!!!!..." See more"
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