| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Candies | 1 | Servings | |
INGREDIENTS
| 2 1/2 | c | Cocoa-flavored crisp rice |
| cereal such as Cocoa | ||
| Krispies | ||
| 1/3 | c | Light corn syrup |
| 2 | T | 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. 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. 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. 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 [email protected] on Oct 29, 1997
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