Serves: 12
Total Calories: 196
1. 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.
2. 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.
This Crunchy Ice Cream Sandwiches recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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