Cocoa Krispies Treats Ice Cream Sandwiches Recipes

ICE CREAM SANDWICH RICE KRISPIE TREATS

Steps:

• Grease a large bowl and add 2 1/3 cups Rice Krispies cereal.
• In a large saucepan, place 2 tablespoons salted butter, 5 ounces of marshmallows (about 20 regular size or 3 cups mini), and 1/4 cup semi-sweet chocolate. For a richer chocolate flavor, stir in 1 tablespoon unsweetened cocoa powder.
• Place the pan on low heat and melt, stirring frequently, until the marshmallows and chocolate are almost all melted. Remove from heat and continue to stir until the marshmallow and butter mixture is very smooth. Pour the mixture over the cereal and stir until well blended.
• Transfer the mixture to the prepared baking pan and gently press evenly. Chill in the refrigerator about 1 hour. Use the wax paper to pull the layer out of the pan and set aside, either at room temperature or in the refrigerator.
• After you remove the bottom layer from the baking pan, grease the pan with cooking spray. (You do not need wax paper for this layer.)
• Repeat the above instructions to create the bottom layer.
• Once you have your top and bottom layers prepared, you're ready for the ice cream! Scoop slightly-softened ice cream on top of the bottom layer. You will need 5 or 6 scoops to completely cover the layer. Use a spatula to press the ice cream down evenly.
• Place the other layer of Rice Krispie treats on top of the ice cream.
• TIP: Use a sharp knife or dough scraper to cut the treats, while in the pan, into 16 pieces. This will help later when you're treats are fully frozen.
• Freeze overnight or for at least 4 hours.
• When ready, remove from the freezer and allow the Rice Krispie treats to soften just a couple minutes and ENOY!

ROCKY ROAD COCOA CRISPY ICE CREAM SANDWICHES

Steps:

• In a microwave-safe bowl, melt the butter and marshmallows for 3 minutes, stirring halfway through. Add the mixture to the cereal and stir until well combined. Let cool slightly.
• Line a 13-by-9-inch baking pan with a long sheet of parchment paper to create two overhangs to use as handles later. Spray the parchment paper with cooking spray. Press half of the treat mixture into the base of the baking dish. Use the paper overhang to lift and transfer the giant crispy treat to a baking sheet. Repeat with the remaining half-batch of crispy treats, leaving it in the pan to create a base layer.
• Top the base layer with the marshmallow spread and smooth it into an even layer. Top with the ice cream and smooth it out evenly. Top with the second layer of crispy treats.
• Freeze until firm, about 4 hours or overnight. Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between each, until smooth. Turn the frozen crispy treat out onto a piece of parchment paper and cut into rectangular sandwiches, using a chef's knife dipped in hot water. Dip and wipe the knife between each cut for even edges. Dip the end of each sandwich into the melted chocolate, then roll in the peanuts. Wrap each treat in parchment paper and store in the freezer until ready to serve.

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.

COCOA KRISPIES TREATS

Steps:

• Butter a 13x9x2 inch baking pan or line it with waxed paper, your choice.
• Measure out the 6 cups of cereal and place in large bowl; set aside.
• In a large saucepan, melt butter over low heat. Add marshmallows and stir until melted.
• Remove from heat and quickly stir in cereal, stirring until mixture is evenly coated.
• Press mixture into buttered baking pan. Allow to cool, then cut into 18 squares, 3 rows times 6.