Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  cups          cocoa-flavored crisp rice cereal
                        (such as Cocoa Krispies)
     1/3  cup           light corn syrup
   2      tablespoons   stick butter or margarine (not spread), me
     3/4  cup           chocolate-flavor syrup
     1/2  cup           reduced-fat chunky peanut butter
   1      quart         or 2 pints vanilla ice cream
                        About 1 tablespoon 1% lowfat milk
                        Garnish: chopped peanuts

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.