Preparation:
Snap, crackle, wow! Two favorite flavors in super-crunchy, easy-to-make individual crusts, drizzled with a double-delicious sauce.
1. Spray 12 regular-size muffin cups with nonstick cooking spray. Mix cereal, corn syrup and butter in a large bowl. Place about 1/4 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.
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. |
