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Spread your favorite ice cream between two layers of crisp, peanut butter bars to make these summertime treats.

Ingredients

3 tablespoons butter or margarine
30 regular marshmallows
OR
3 cups miniature marshmallows
1/2 cup creamy peanut butter
4 cups Rice Krispies®
OR
Cocoa Rice Krispies®
2 cups ice cream, softened

Directions

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter.
Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into twelve 3-inch squares.
Top six of the cereal squares with ice cream. Place remaining squares on top. Cut each in half, making twelve 3 x 1 1/2-inch sandwiches. Individually wrap in plastic wrap. Store in airtight container in freezer for up to 6 weeks.

MICROWAVE DIRECTIONS:

In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 thru 4 above. Microwave cooking times may vary.

Note

For best results, use fresh marshmallows. Diet, reduced calorie or tub margarine is not recommended. Kellogg's has reduced the sodium content of Rice Krispies to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/8 teaspoon salt to the butter before melting. Continue with recipe as directed.

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