Recipe: Frozen Chocolate Peanut Butter Cups (using Rice Krispies)

FROZEN CHOCOLATE PEANUT BUTTER CUPS

2 1/2 cups cocoa flavored crisp rice cereal (such as Kellogg's Cocoa Krispies)
1/3 cup light corn syrup
2 tablespoons stick butter or margarine (not spread), melted
3/4 cup chocolate-flavor syrup
1/2 cup reduced-fat chunky peanut butter
1 quart or 2 pints vanilla ice cream
About 1 tablespoon 1% lowfat milk
Chopped peanuts (for garnish)

Spray 12 regular-sized muffin cups with nonstick cooking spray.

Mix cereal, corn syrup and butter in a large bowl. Place about 1/4 cup into each muffin cup. With back of a spoon, firmly press mixture into bottom and slightly up side of cups, leaving an indentation in center.

Stir chocolate syrup and peanut butter in medium bowl until blended. Spoon a scant tablespoon into each cup (reserve remaining mixture). Top with a scoopful (about 1/3 cup) ice cream. Cover with plastic wrap and freeze at least 2 hours until firm.

TO SERVE:
Run a small knife around each cup and lift onto a serving plate.

Stir milk into reserved chocolate mixture to thin to sauce consistency, adding a few more drops milk, if needed. Drizzle over ice cream and sprinkle with chopped peanuts. Serve, or at this point, filled cups can be individually wrapped and remaining sauce transferred to a small freezer container. Both can be frozen up to 1 month. Bring sauce to room temperature before drizzling over ice cream.

Makes 12 servings
From: Cath
Source: Woman's Day magazine, July 15, 1997