Cocoa Krispies Treats Ice Cream Sandwiches Recipes

Steps:

• In a medium bowl, stir together corn syrup and peanut butter.
• Add cereal and stir until well coated.
• Press mixture firmly and evenly into a buttered 9"x13" pan.
• Place in freezer until firm, about 15 minutes.
• Cut cereal mixture in half crosswise.
• Spread one half with softened ice cream or frozen yogurt.
• Top with second half of Rice Krispie mixture to make one very large sandwich.
• Freeze until firm, about 2 hours.
• Cut large sandwich into 2" portions (using ruler again).
• Wrap individually in foil paper or freezer wrap and store in freezer until needed.

Steps:

• In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
• Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
• Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
• MICROWAVE DIRECTIONS:
• In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

Steps:

• In a microwave-safe bowl, melt the butter and marshmallows for 3 minutes, stirring halfway through. Add the mixture to the cereal and stir until well combined. Let cool slightly.
• Line a 13-by-9-inch baking pan with a long sheet of parchment paper to create two overhangs to use as handles later. Spray the parchment paper with cooking spray. Press half of the treat mixture into the base of the baking dish. Use the paper overhang to lift and transfer the giant crispy treat to a baking sheet. Repeat with the remaining half-batch of crispy treats, leaving it in the pan to create a base layer.
• Top the base layer with the marshmallow spread and smooth it into an even layer. Top with the ice cream and smooth it out evenly. Top with the second layer of crispy treats.
• Freeze until firm, about 4 hours or overnight. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each, until smooth. Turn the frozen crispy treat out onto a piece of parchment paper and cut into rectangular sandwiches, using a chef's knife dipped in hot water. Dip and wipe the knife between each cut for even edges. Dip the end of each sandwich into the melted chocolate, then roll in the peanuts. Wrap each treat in parchment paper and store in the freezer until ready to serve.

Steps:

• Butter a 13x9x2 inch baking pan or line it with waxed paper, your choice.
• Measure out the 6 cups of cereal and place in large bowl; set aside.
• In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted.
• Remove from heat and quickly stir in cereal, stirring until mixture is evenly coated.
• Press mixture into buttered baking pan. Allow to cool, then cut into 18 squares, 3 rows times 6.

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted.
• Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal and sprinkles; mix well.
• Press onto bottom of 13x9-inch freezerproof pan sprayed with cooking spray. Freeze 15 min.
• Remove cereal mixture from pan; cut crosswise in half. Cut ice cream into 1/2-inch-thick slices; use to fill cereal mixture layers to make large ice cream sandwich. Wrap in parchment. Freeze 2 hours. Cut into 12 smaller ice cream sandwiches before serving.