Prep Time: 15 minutes
Ingredients:
- 3/4 cup light corn syrup
- 1/2 cup sugar
- 3/4 cup chunky peanut butter
- 4 cups crisp chocolate-flavored rice cereal
- 1/2 gallon chocolate ripple ice cream, slightly softened
Preparation:
In large microwave-safe bowl stir together corn syrup and sugar. Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles.Remove from microwave and stir in peanut butter. Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until cool, about 10 minutes. Spread ice cream on top of crust and spoon remaining cereal mixture on top (mixture will not cover ice cream). Freeze until firm, about 2-3 hours. Cut into squares to serve. 16 servings
