From Gourmet Magazine June 2003
1 C light corn syrup
1 C smooth peanut butter
6 C Rice Krispies
2 pints vanilla ice cream, slightly softened
Line bottom and sides of 13x9" baking pan with foil, leaving some overhang. Stir together corn syrup and peanut butter until well combined; add cereal, stirring until well coated. Spread half of mixture evenly in baking pan. Spread ice cream evenly on top and freeze until firm, about 30 minutes. Spread remaining cereal mixture over top, then freeze, wrapped well in plastic wrap, until cake is firm, at least 30 minutes. Use foil overhang to transfer cake to a cutting board. Discard foil and cut cake into bars.
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