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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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From my collection f handwritten recipes 1960's. Note: Cook time is freezing time. Ingredients:
1/2 cup light corn syrup |
1/2 cup peanut butter |
4 cups cocoa krispies cereal |
1 pint brick ice cream |
Directions:
1. Mix corn syrup thoroughly with peanut butter. Add cocoa krispies cereal and stir until well coated. Press mixture evenly and firmly into bottom of buttered 13x9x2 inch pan. Place in freezer until firm. Cut into 12 three inch squares and place a slice of ice cream between each 2 squares. Cut each square into two bars. To store, wrap individually in foil and keep in freezer until needed.
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