CHOCO PEANUT BUTTER ICE CREAM SQUARES


Ingredients:

3/4 cup light corn syrup or maple syrup or hotcake syrup
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
3/4 cup chunky peanut butter
4 cups rice crispies
1 (750 mL) tub MAGNOLIA ICE CREAM CLASSIC CHOCOLATE

Procedure:

  1. In a microwave safe bowl, mix together syrup and butter. Microwave on high for 1 minute until butter is melted and syrup is bubbly. Remove from microwave and stir in peanut butter then add rice crispies. Mix well.
  2. Press 3/4 of the mixture on the bottom of a 13ā€ x 9ā€ pan. Freeze until set. Spread ice cream on top of crust and top with remaining mixture, spreading evenly as you can. Freeze until firm or after about 2 to 3 hours. Cut into squares to serve.
Makes 12 servings.

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