Crunchy Ice Cream Sandwiches

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter.

2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into twelve 3-inch squares.

4. Top six of the cereal squares with ice cream. Place remaining squares on top. Cut each in half, making twelve 3 x 1 1/2-inch sandwiches. Individually wrap in plastic wrap. Store in airtight container in freezer for up to 6 weeks.

MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 thru 4 above. Microwave cooking times may vary.