Rice Crispy Ice Cream Sandwich 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:

• Mix all together. (omitting the icecream).
• Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
• Slice icecream (softened) on top.
• Sprinkle with remaining crumbs over the top.
• Refreeze.
• It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.

Steps:

• Line an 8" square baking dish with parchment paper.
• In a medium pot, melt the butter over medium heat. Continue cooking until foamy and light brown in color, 4-6 minutes. Stir in marshmallows and salt until melted. Pour mixture over rice cereal in a bowl and mix until fully combined, then add the sprinkles.
• Working quickly, add half the rice mixture to the prepared pan, using a rubber spatula to press down in an even layer. Dollop the Kroger® Brand Deluxe Ooh La Llama Ice Cream on top and smooth into an even layer. Working quickly, add the remaining rice cereal mixture and press down with a spatula into an even layer. Transfer to the freezer for 6 hours, or until firm.
• Cut the ice cream sandwiches into 9 squares. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!