Rice Crispy Ice Cream Sandwich Bars Recipes

RICE KRISPIES ICE CREAM SANDWICHES

Steps:

• In a medium bowl, stir together corn syrup and peanut butter.
• Add cereal and stir until well coated.
• Press mixture firmly and evenly into a buttered 9"x13" pan.
• Place in freezer until firm, about 15 minutes.
• Cut cereal mixture in half crosswise.
• Spread one half with softened ice cream or frozen yogurt.
• Top with second half of Rice Krispie mixture to make one very large sandwich.
• Freeze until firm, about 2 hours.
• Cut large sandwich into 2" portions (using ruler again).
• Wrap individually in foil paper or freezer wrap and store in freezer until needed.

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

RICE CRISPY OOH LA LLAMA ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• Line an 8" square baking dish with parchment paper.
• In a medium pot, melt the butter over medium heat. Continue cooking until foamy and light brown in color, 4-6 minutes. Stir in marshmallows and salt until melted. Pour mixture over rice cereal in a bowl and mix until fully combined, then add the sprinkles.
• Working quickly, add half the rice mixture to the prepared pan, using a rubber spatula to press down in an even layer. Dollop the Kroger® Brand Deluxe Ooh La Llama Ice Cream on top and smooth into an even layer. Working quickly, add the remaining rice cereal mixture and press down with a spatula into an even layer. Transfer to the freezer for 6 hours, or until firm.
• Cut the ice cream sandwiches into 9 squares. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
• Enjoy!

ICE CREAM SANDWICH DESSERT BARS

Steps:

• Arrange 12 of the ice cream sandwiches in the bottom of a 9x13 pan. Spread 1/2 of the whipped topping on top of the sandwiches. Spoon 1/2 of the hot fudge on top of the whipped topping. Place remaining 12 ice cream sandwiches on top of the fudge, spread on the rest of the whipped topping, then finish the layers with the remaining hot fudge. Cover and place in the freezer for 2 hours to set. Let soften at room temperature briefly before cutting into squares.

FRIED ICE CREAM DESSERT BARS

Steps:

• In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.

RICE KRISPIES ICE CREAM DESSERT

Steps:

• Mix all together. (omitting the icecream).
• Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
• Slice icecream (softened) on top.
• Sprinkle with remaining crumbs over the top.
• Refreeze.
• It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.

RICE KRISPIES ICE CREAM SANDWICHES

Steps:

• 1 In a medium bowl, stir together corn syrup and peanut butter. 2 Add cereal and stir until well coated. 3 Press mixture firmly and evenly into a buttered 9"x13" pan. 4 Place in freezer until firm, about 15 minutes. 5 Cut cereal mixture in half crosswise. 6 Spread one half with softened ice cream or frozen yogurt. 7 Top with second half of Rice Krispie mixture to make one very large sandwich. 8 Freeze until firm, about 2 hours. 9 Cut large sandwich into 2" portions (using ruler again). 10 Wrap individually in foil paper or freezer wrap and store in freezer until needed.

RICE KRISPIES® ICE CREAM SANDWICHES

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted.
• Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal and sprinkles; mix well.
• Press onto bottom of 13x9-inch freezerproof pan sprayed with cooking spray. Freeze 15 min.
• Remove cereal mixture from pan; cut crosswise in half. Cut ice cream into 1/2-inch-thick slices; use to fill cereal mixture layers to make large ice cream sandwich. Wrap in parchment. Freeze 2 hours. Cut into 12 smaller ice cream sandwiches before serving.