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Crunchy Ice Cream Bars (VRP 090)

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Crunchy Ice Cream Bars

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Crunchy Ice Cream Bars

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Crunchy Ice Cream Bars Recipe

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Crunchy Ice Cream Bars


  • ½ cup light corn syrup
  • ½ cup peanut butter (creamy or chunk style)
  • 1 pint brick ice cream


  1. Mix corn syrup thoroughly with peanut butter.
  2. Add Cocoa Krispies cereal and stir until well-coated.
  3. Press mixture evenly and firmly into bottom of buttered 13 x 9 x 2-inch pan.
  4. Place in freezer or coldest part of refrigerator until firm.
  5. Cut into twelve 3-inch squares and place a slice of ice cream between each two squares.
  6. Cut each square into two bars.
  7. To store, wrap individually in aluminum foil and keep in the freezer until needed.


YIELD: Twelve 3x1½- inch Crunchy Ice Cream Bars

NOTE: Serve Crunch Bars as a confection by cutting into 2 x 1 inch bars. Omit ice cream.

Crunchy Ice Cream Bars

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