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Name: Frozen Chocolate-Peanut Butter Cups
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Stick butter or margarine; 1/2 c Reduced-fat chunky peanut; 3/4 c Chocolate-flavor syrup; 1 qt Or 2 pints vanilla ice cream; 2 1/2 c Cocoa-flavored crisp rice; 1/3 c Light corn syrup; About 1 tablespoon 1% lowfat; Garnish: chopped peanuts

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INGREDIENTS

2 tb Stick butter or margarine
1/2 c Reduced-fat chunky peanut
3/4 c Chocolate-flavor syrup
1 qt Or 2 pints vanilla ice cream
2 1/2 c Cocoa-flavored crisp rice
1/3 c Light corn syrup
About 1 tablespoon 1% lowfat
Garnish: chopped peanuts

Servings

INSTRUCTIONS

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. Serves 12. 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. Recipe by: Womans Day 1997 Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on Oct 29, 1997

NOTES

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Frozen Chocolate-Peanut Butter Cups

2 tb Stick butter or margarine
1/2 c Reduced-fat chunky peanut
3/4 c Chocolate-flavor syrup
1 qt Or 2 pints vanilla ice cream
2 1/2 c Cocoa-flavored crisp rice
1/3 c Light corn syrup
 About 1 tablespoon 1% lowfat
 Garnish: chopped peanuts

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. Serves 12.    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.    Recipe by: Womans Day 1997    Posted to recipelu-digest Volume 01 Number 177 by ctlindab@mail1.nai.net on  Oct 29, 1997

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 1 Servings

Calories: 707
Calories from Fat: 23 (3%)

Amt Per Serving		% DV

	Total Fat 2.6g	3 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 179.4mg		6 %
Potassium 504.3mg		13 %
Total Carbohydrate 168.1g		49 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 162.2g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 707

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