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.