Shelly's Recipe

RICE KRISPIES ICE CREAM CRUNCH CAKE WITH CHOCOLATE & PEANUT BUTTER

Category: Frozen Desserts

12 oz. pkg. semi-sweet chocolate chips
2/3 c. creamy peanut butter
6 c. crispy Rice Krispies cereal
1 gallon vanilla or coffee ice cream, softened

Line a large jelly roll pan or baking sheet with waxed or parchment paper. Set aside.

In a large saucepan over low heat, melt the chocolate chips and peanut butter together stirring until smooth. Then fold in the Rice Krispies stirring until well combined. Spread mixture evenly onto prepared baking sheet. Allow it to set at room temperature for 2 hours or until slightly firm but moist. Break into small pieces and reserve 11/2 cups for the topping.

In a large bowl, stir the softened ice cream with remaining Rice Krispies mixture. Spread into a 10-inch spring form pan or you may use a glass Pyrex 9×13-inch baking dish. Sprinkle top evenly with the reserved 1 1/2 cups of the Rice Krispies mixture. Freeze 6-8 hours or until firm.

Twenty minutes before serving, transfer dessert to your refrigerator. Cut into slices and serve. Cover and store leftovers in the freezer.