Ice Cream Crunchies

From TOH Quick Cooking mag May/June 2004.

• Ready In: 30 mins
• Yields: 12 bars

Ingredients

• 1⁄2 cup light corn syrup
• 1⁄2 cup peanut butter
• 3  cups  crisp rice cereal
• 2 1⁄2 cups vanilla ice cream, softened

Directions

1. In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13 x 9 x 2 inch pan. Refrigerate for 15 minutes.
2. Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving.