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Ingredients
- 2 1/2 c. Cocoa-flavored crisp rice cereal (such as Cocoa Krispies)
- 1/3 c. Light corn syrup
- 2 Tbsp. Stick butter or possibly margarine (not spread), melted
- 3/4 c. Chocolate-flavor syrup
- 1/2 c. Reduced-fat chunky peanut butter
- 1 quart Or possibly 2 pints vanilla ice cream About 1 Tbsp. 1% lowfat lowfat milk Garnish: minced peanuts
Directions
- 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 c. with nonstick cooking spray. Mix cereal, corn syrup and butter in a large bowl. Place about 1/4 c. into each muffin c.. With back of a spoon, firmly press mix into bottom and slightly up side of c., leaving an indentation in center.
- 2. Stir chocolate syrup and peanut butter in a medium bowl till blended.
- Spoon a scant Tbsp. into each c. (reserve remaining mix). Top with a scoopful (about 1/3 c.) ice cream. Cover with plastic wrap and freeze at least 2 hrs till hard.
- 3. To serve: Run a small knife around each c. and lift onto a serving plate. Stir lowfat milk into reserved chocolate mix to thin to sauce consistency, adding a few more drops lowfat milk, if needed (see Note). Drizzle over ice cream and sprinkle with minced peanuts.
- Serves 12.
- NOTE: At this point, filled c. can be individually wrapped and remaining sauce transferred to a small freezer container. Both can be frzn up to 1 month. Bring sauce to room temperature before drizzling over ice cream.
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