RICE KRISPIES ICE CREAM SANDWICHES
A favorite for children and grown ups alike. A combination of corn syrup, peanut butter, and Rice Krispies with your choice of ice cream or yogurt sandwiched in between.Place a piece of plastic wrap on top of the cereal mixture and then press down with your hands if you wish to keep your hands clean. I keep a plastic quilt ruler with my baking supplies for measuring squares and pastry. From a magazine clipping. No baking required!
Provided by foodtvfan
Categories Frozen Desserts
Time 2h20m
Yield 24 squares
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90.6, Fat 4, SaturatedFat 1.3, Cholesterol 4.8, Sodium 59.8, Carbohydrate 12.5, Fiber 0.4, Sugar 5, Protein 2
PEANUT BUTTER CRISPY RICE TREATS
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Lightly butter a 13- by 9-inch baking dish.
- Melt the butter in a large saucepan over low to medium-low heat until light brown specks start to form and the butter starts to smell nutty, 10 to 12 minutes. Add the marshmallows and stir until completely melted. Remove the pan from the heat and stir in the peanut butter until melted. Add the puffed rice cereal and peanuts. Stir until well coated.
- Press the mixture evenly into the prepared baking dish. Cool completely.
- Meanwhile, place the chocolate in a medium heatproof bowl. Microwave in 30 second intervals until the chocolate is melted.
- Drizzle the chocolate over the cooled crispy rice treats and sprinkle with flaked sea salt if desired. Cut into 18 bars.
TEBOW'S SPECIAL ICE CREAM PIE
You'll want to thank Tim Tebow's mom, Pam Tebow, for sharing this special family dessert recipe: Peanut butter ice cream pie with a Rice Krispies crust. Yum!
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place Rice Krispies in a large bowl; set aside. In a small saucepan, combine 1/4 cup corn syrup, butter and brown sugar; bring to a boil over low heat, stirring occasionally. Pour over cereal and toss to coat. Immediately press onto the bottom and up the sides of an ungreased 9-in. pie plate., In a small bowl, mix the ice cream topping, peanut butter and remaining corn syrup until smooth. Carefully spread half of the mixture over bottom of crust; freeze until firm, about 20 minutes. Reserve remaining chocolate mixture for topping; cover and refrigerate. , Spoon ice cream into crust; spread evenly. Freeze, covered, for 1-1/2 hours or until firm., Remove pie from the freezer 10 minutes before serving. In a microwave-safe dish, microwave reserved chocolate mixture on high for 15-20 seconds or until pourable; drizzle over pie.
Nutrition Facts :
PEANUT BUTTER ICE CREAM SANDWICH DESSERT
Make and share this Peanut Butter Ice Cream Sandwich Dessert recipe from Food.com.
Provided by KelBel
Categories Frozen Desserts
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Pour the hot fudge into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil.
- Stir peanut butter into hot fudge until smooth.
- Allow to cool to room temperature.
- Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches, using 9 1/2 sandwiches.
- Spread half the whipped topping over the sandwiches.
- Using half the chocolate mixture, put 9 mounds on top and swirl with knife to distribute.
- Top with half the peanuts.
- Repeat layers.
- Freeze until firm, 1 hour.
- Cut into squares to serve.
Nutrition Facts : Calories 285.7, Fat 18.7, SaturatedFat 7.1, Cholesterol 0.5, Sodium 243.7, Carbohydrate 25.1, Fiber 2.4, Sugar 14.3, Protein 7.1
PEANUT BUTTER RICE CRISPY TREATS
This is an easy wonderfully tastey treat that is great for all occasions. This is my mother in law's recipe, that my sweet husband had as a child, and my children ask for also. I have also molded these in to little brains on Halloween.
Provided by Lori Lissa
Categories Bar Cookie
Time 30m
Yield 24 ea, 24 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar, syrup and peanut butter in heavy sauce pan and bring to a boil.
- Place the rice crispies in a large bowl.
- Stir the mixture on to the top of the cereal, til all is covered.
- Place mixture on buttered cookie sheet, use hands covered in butter to spread. (I have tried to use a utensil,and always reverted to the hand spreading method).
- Place in fridge to cool.
- Cut in squares.
CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES
An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.
Provided by Kendra Vaculin
Categories Ice Cream Butter Vanilla Egg Peanut Butter Dessert Frozen Dessert Summer Father's Day Fourth of July Quick & Easy Vegetarian Bake Freeze/Chill Freezer Food Chocolate Memorial Day Labor Day
Yield Makes 16 sandwiches
Number Of Ingredients 12
Steps:
- Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
- Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
- Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
- Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
- Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
- Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
- When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.
PEANUT BUTTER ICE CREAM SANDWICHES
Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.
Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER RICE KRISPIE TREATS RECIPE
A delicious no bake dessert that can be ready in a short time. The whole family will love them.
Provided by Contributor
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Cook the sugar and Karo syrup together until it boils.
- Then remove from heat. Add the peanut butter and stir til well blended. Then add your rice Krispies. (You'll want to use a BIG bowl). Stir in and press into a greased 9 x 13 pan.
- Melt and spread on top- 1 cup milk chocolate chips and 1 cup butterscotch chips. I just melt them in my glass measuring cup in the microwave. Don't over melt them or it will seize.
Nutrition Facts : Calories 219 kcal, Carbohydrate 34 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 144 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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