Frozen chocolate-peanut butter cups

1 Servings

Ingredients

Quantity Ingredient
2½ cup Cocoa-flavored crisp rice cereal (such as Cocoa Krispies)
⅓ cup Light corn syrup
2 tablespoons Stick butter or margarine (not spread), melted
¾ cup Chocolate-flavor syrup
½ cup Reduced-fat chunky peanut butter
1 quart Or 2 pints vanilla ice cream
About 1 tablespoon 1% lowfat milk
Garnish: chopped 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 cups with nonstick cooking spray. Mix cereal, corn syrup and butter in a large bowl. Place about ¼ cup into each muffin cup. With back of a spoon, firmly press mixture into bottom and slightly up side of cups, leaving an indentation in center.

2. Stir chocolate syrup and peanut butter in a medium bowl until blended.

Spoon a scant tablespoon into each cup (reserve remaining mixture). Top with a scoopful (about ⅓ cup) ice cream. Cover with plastic wrap and freeze at least 2 hours until firm.

3. To serve: Run a small knife around each cup and lift onto a serving plate. Stir milk into reserved chocolate mixture to thin to sauce consistency, adding a few more drops milk, if needed (see Note). Drizzle over ice cream and sprinkle with chopped peanuts. Serves 12.

NOTE: At this point, filled cups can be individually wrapped and remaining sauce transferred to a small freezer container. Both can be frozen up to 1 month. Bring sauce to room temperature before drizzling over ice cream.

Recipe by: Woman's Day 1997

Posted to recipelu-digest Volume 01 Number 177 by ctlindab@... on Oct 29, 1997

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