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Recipe: Crunchy Ice Cream Bars (using Cocoa Krispies, freeze ahead, 1960's)

Desserts - Frozen
CRUNCHY ICE CREAM BARS

"You make the crust rich and chocolatey with Kellogg's Cocoa Krispies."

1/2 cup corn syrup
1/2 cup peanut butter (creamy or chunky)
4 cups Kellogg's Cocoa Krispies
1 pint brick ice cream

Mix corn syrup thoroughly with peanut butter. Add Cocoa Krispies and stir until well-coated. Press mixture evenly and firmly into bottom of buttered 13x9-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 each two squares. Cut each square into two bars. May be wrapped individually in aluminum foil and stored in freezer until needed.

Makes 12 (3x1 1/2-inch Crunchy Ice Cream Bars

VARIATION (WITHOUT ICE CREAM):
Serve Crunchy Bars as a confection by cutting into 2x1-inch pieces. Omit ice cream.

Makes 4 servings
From: Mary and Carmen's Recipe Collection at Recipelink.com
Source: Magazine recipe clipping: Cocoa Krispies ad, 1960's
MsgID: 0110398
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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