The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Candies	1	Servings

INGREDIENTS

2 1/2	c	Cocoa-flavored crisp rice cereal (such as Cocoa Krispies)
1/3	c	Light corn syrup
2	tb	Stick butter or margarine (not spread), melted
3/4	c	Chocolate-flavor syrup
1/2	c	Reduced-fat chunky peanut butter
1	qt	Or 2 pints vanilla ice cream
		About 1 tablespoon 1% lowfat milk
		Garnish: chopped peanuts

INSTRUCTIONS

Snap, crackle, wow! Two favorite flavors in super-crunchy, easy-to-make
individual crusts, drizzled with a double-delicious sauce.
1. Spray 12 regular-size muffin cups with nonstick cooking spray. Mix
cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into
each muffin cup. With back of a spoon, firmly press mixture into bottom and
slightly up side of cups, leaving an indentation in center.
2. Stir chocolate syrup and peanut butter in a medium bowl until blended.
Spoon a scant tablespoon into each cup (reserve remaining mixture). Top
with a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and
freeze at least 2 hours until firm.
3. To serve: Run a small knife around each cup and lift onto a serving
plate. Stir milk into reserved chocolate mixture to thin to sauce
consistency, adding a few more drops milk, if needed (see Note). Drizzle
over ice cream and sprinkle with chopped peanuts. Serves 12.
NOTE: At this point, filled cups can be individually wrapped and remaining
sauce transferred to a small freezer container. Both can be frozen up to 1
month. Bring sauce to room temperature before drizzling over ice cream.
Recipe by: Woman's Day 1997
Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on
Oct 29, 1997

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