Rice Crispy Ice Cream Sandwich Bars

Kristin Turrell

"My mom made these in the summer when I was a kid. It's a slight twist on the traditional rice crispy treats with ice cream in between."
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Ingredients

1 h 15 m servings 257 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 193 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix corn syrup and peanut butter in a large bowl until smooth; stir in rice cereal. Press cereal mixture into the bottom of a 9x13-inch baking dish. Cover and freeze until firm.
  2. Cut cereal mixture in half, crosswise. Spread ice cream over half the cereal and press the second half over the ice cream to create a large sandwich. Cover and freeze again until firm.
  3. Cut sandwich into bars and serve or wrap individually with aluminum foil.

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This is awesome since you can put any kind of sweet thing on/in the ice cream like fruit or chocolate/fudge syrup or caramel, or strawberries, or pineapple, or coconut. Remember to use wax pa...

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