Of course, the cereal has to play a starring role, given that this how-to comes from General Mills’ 1980 booklet, “Cheeriodle Cookbook for Kids.” The recipes inside were all developed in the Betty Crocker Kitchens, then tested at home by kids ages 8 to 12. (See more recipes made with Cheerios here!)
Chocolate ice-cream cups recipe
Utensils you will need
12 paper muffin liners
Medium muffin pan
Sharp knife
Cutting board
Set of measuring cups
Measuring spoons
Large saucepan
Wooden spoon
Table knife or small spatula
Ingredients you will need
1/4 cup sliced almonds
1 package (6 ounces / 1 cup) semisweet chocolate chips
1/4 cup margarine or butter
1 tablespoon light corn syrup
1/2 teaspoons vanilla
3 cups Cheerios cereal
Favorite ice cream
Ice-cream topping
Instructions
1. Put paper liner in each muffin cup. Chop 1/4 almonds on cutting board.
2. Put chocolate chips, 1/4 cup margarine, 1 tablespoon corn syrup and 1/2 teaspoon vanilla in large saucepan. Heat over low heat, stirring all the time, until chocolate chips are melted and mixture is smooth. Remove pan from heat and turn off burner.
3. Add 3 cups cereal and the chopped almonds. Mix until evenly coated.
4. Put about 1/4 cup [of the] mixture in each muffin cup. Press onto bottom and side of liner with [a] knife, making a shell. Refrigerate until firm, about 1 hour. Remove paper liners. Fill each cup with ice cream and top with ice-cream topping. Makes 12 cups.
>> You might also like this recipe: No-bake chocolate-butterscotch candy bar cookies (1980)
Chocolate ice-cream cups recipe card
