Crunchy ice cream bars (1967)

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Crunchy Ice Cream Bars

You make the crust rich and chocolatey with Kellogg’s Cocoa Krispies


Crunchy Ice Cream Bars recipe


1/2 cup light corn syrup
1/2 cup peanut butter (creamy or crunchy)
4 cups Cocoa Krispies cereal
1 pint brick ice cream


Mix corn syrup thoroughly with peanut butter — add Cocoa Krispies and stir until well-coated. Press mixture evenly and firmly into bottom of buttered 13 x 9 inch pan. Place in freezer or coldest part of refrigerator until firm. Cut into twelve 3-inch squares, and place a slice of ice cream between 2 squares. Cut each square into 2 bars. May be wrapped individually in aluminum foil and stored in freezer until needed.

Yield: Twelve 3×1-1/2-inch crunchy ice cream bars

Note: Serve Crunchy Bars as a confection by cutting into 2×1 pieces. Omit ice cream.

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