My mother, Arlene, has been making these sweet treats
since I was a little girl
and I’ve made them every summer (many times)
ever since I ventured out on my own.
Be prepared to share this recipe
with everyone who tastes them.
They are scrumpdileeishous!
RICE KRISPIES ICE CREAM SQUARES
1 Cup Peanut Butter (Creamy or Crunchy)
1 Cup Light Karo Syrup
6 Cups Rice Krispies
1/2 Gallon Neapolitan Ice Cream – softened
Combine peanut butter and Karo syrup in a microwave proof bowl.
Microwave on high for 15 seconds then stir.
Repeat 2 more times.
This will make the peanut butter smoother
and easier to combine with the cereal.
Stir in the Rice Krispies just until it is evenly mixed.
Divide mixture in half.
Line a 10” X 15” pan with parchment paper
and coat with butter or cooking spray.
Pat ½ of the cereal mixture into pan.
Carefully spread the entire container of ice cream
over the cereal.
Freeze for about an hour then spread the remaining cereal
over the top of the ice cream, pressing down gently,
watching that the entire surface is covered evenly.
It does take a little patience.
Cover and freeze for at least 3 hours or overnight.