Recipe - Frozen Chocolate-Peanut Butter Cups

2 One half cup Cocoaflavored crisp rice
cereal (such as Cocoa
Krispies)
1/3 cup Light corn syrup
2 tablespoon Stick butter or margarine
(not spread), melted
Three fourths cup Chocolateflavor syrup
One half cup Reducedfat chunky peanut
butter
1 qt Or 2 pints vanilla ice cream
About 1 tablespoon 1% lowfat
milk
Garnish: chopped peanuts

Snap, crackle, wow! Two favorite flavors in supercrunchy, easytomake
individual crusts, drizzled with a doubledelicious sauce.

1. Spray 12 regularsize muffin cups with nonstick cooking spray. Mix
cereal, corn syrup and butter in a large bowl. Place about One fourth 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.

2. Stir chocolate syrup and peanut butter in a 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.

3. 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 (see Note). Drizzle
over ice cream and sprinkle with chopped peanuts. Serves 12.

NOTE: 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.

Recipe by: Woman's Day 1997

Posted to recipeludigest Volume 01 Number 177 by ctlindab@mail1.nai.net on
Oct 29, 1997