CRUNCHY PEANUT BUTTER ICE CREAM SANDWICHES

1/2 cup light corn syrup
1/2 cup smooth peanut butter
3 cups Grape-Nuts cereal
1 pint vanilla ice cream
1 pint chocolate ice cream

Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.

Stir together the corn syrup and peanut butter in a large bowl until well combined. Stir in the Grape-Nuts until all of the cereal is moistened but not completely crushed. Spread half the cereal mixture over the bottom of the prepared pan and press it into a thin, even layer with your fingertips. Place in the freezer for 15 minutes.

Set the vanilla ice cream out on the counter to soften for 5 minutes, then spoon in tablespoonfuls across the cereal layer. Use an offset spatula to smooth it into an even layer. Place in the freezer for 20 minutes to firm up.

Set the chocolate ice cream out on the counter to soften for 5 minutes, then smooth over the vanilla ice cream and place in the freezer for another 20 minutes to firm up.

Spread the remaining half of the cereal mixture over the top of the chocolate ice cream and press it into a thin, even layer with your fingertips. Freeze until very firm, at least 6 hours and up to 1 day.

Grasping the overhanging foil on either side of the pan, lift out the layers and place on a cutting board. Cut into 8 bars. Serve immediately.

Servings: 8
Adapted from Source: Icebox Desserts: 100 Cool Recipes for Icebox Cakes, Pies, Parfaits, Mousses, Puddings, and More by Lauren Chattman