Join Login Search
For Electric Cooperative Members
For Electric Cooperative Members

A sweet mashup of two childhood favorites, this recipe from New’s mother-in-law, Betty Sargent, is truly spectacular. From birthday parties to summer potlucks or movie nights, we’ll be enjoying these peanut butter treats all year-round.

1 cup peanut butter
1 cup light corn syrup
6 cups crisp rice cereal
1 quart vanilla ice cream

Cook’s tip Leftover squares can be individually placed in plastic wrap and stored in the freezer for later.

1. Line two 8-by-8-inch metal pans with parchment paper.

2. In a large bowl, stir together peanut butter and corn syrup. Add cereal 1 or 2 cups at a time, stirring to coat with the peanut butter and corn syrup mixture.

3. Divide mixture evenly between the two pans. With damp hands, press mixture evenly into pans. Freeze 1 hour.

4. Scoop and spread ice cream evenly over cereal mixture in one pan. Run knife around edges of frozen cereal mixture in the other pan to release it onto top of ice cream. Press gently and return to freezer for 30 minutes. Slice into squares and serve.

Serves 9.

July 2024 Recipe Contest