Another #SundaySupper is here! This time, we are celebrating our favorite Memorial Day eats. What better way to spend time around the kitchen table than with a backyard picnic? Of course with picnics, you have the heat of the grill (and the sun!), so cool yourself down with these Chocolate Peanut Butter Cup Ice Cream Rice Crispy Treats (phew!). Have you seen anything so crazy before (and with such a long title)?
Just like the name states, these are cocoa rice crispy treats topped with peanut butter ice cream, filled with a mini peanut butter cup, and topped with chocolate. It sounds like there is a lot going on, but all of the elements come together for a creamy, crunchy, peanut butter cup heaven experience.
So where did I come up with such a crazy idea? The original idea came from one of my Cooking Club magazines, titled Frozen Peanut Butter Cups. The base is corn flake cereal, topped with vanilla ice cream filled with some peanut butter mixture and topped with chocolate. I pretty much changed everything but the topping.
For the base, I used cocoa rice crispy cereal and marshmallows instead of cornflakes and corn syrup. Huge warning – when you press the cereal into the individual cups, press it down with parchment paper (plastic wrap sticks too much). Do not, DO NOT, use your fingers. When the hot, gooey marshmallows encase three of your fingers, you will be running for the sink.
For the ice cream, I opted for homemade peanut butter ice cream. However, this is one case where buying store bought is better. When you make homemade, it tends to be harder and not as creamy as store bought. You need your ice cream creamy in order to spread it around and cover the peanut butter cup. Trust me, I made 9 treats with homemade ice cream. Then the last three I used store bought, and it was soooo much easier. Unless you know your homemade ice cream spreads easily, buy the ice cream. Did you know there is no such thing as plain peanut butter ice cream at the store? What I did was bought vanilla, added big spoonfuls of peanut butter (sorry didn’t measure), and beat the crap out of it with a spoon until mixed together. If it’s too soft afterwards, chill it in the freezer until it is firm again.
For the topping, I followed the recipe and put into a plastic sandwich bag. I got one with a nice squiggle, then the bag exploded. Hence, some of them have giant circles on top and others with pathetic squiggles.
Not a peanut butter fan? Substitute your favorite ice cream. Play around with the flavors. Add your favorite candy bar. There are so many combinations you can do. Just walk down your store’s freezer aisle and get inspired.
Speaking of inspiration, check out the rest of the menu from the #SundaySupper crew:
- Creamy Bacon and Avocado Pasta Salad by Daily Dish Recipes
- Sweet and Savory Ham and Mango Salad by Rambling Notebook
- Summer Pasta Salad with Lemon Lime Dressing by Mama’s Blissful Bites
- Soba Noodles with Swiss Chard and Mushrooms by Soni’s Food for Thought
- Malaysian Pickled Vegetables by Cookistry
- Wedge Salad and Homemade Blue Cheese Dressing by In the Kitchen with KP
- Grilled Caesar Salad with Homemade Caesar Dressing by The Messy Baker
From the Grill:
- Grilled Balsamic Pork Kebobs by Momma’s Meals
- Grilled Chicken Lettuce Wraps by That Skinny Chick Can Bake
- Grilled Shrimp Po Boys with Radicchio Slaw by Pescetarian Journal
- Bourbon Soy Sauce Pork Chops and Tilapia by Family Foodie
- Green Chile Bacon Cheeseburgers by Damn Delicious
- Kalua Pulled Pork by Juanita’s Cocina
- Mocha Latte and Chocolate Hazelnut Pudding Cups by Mrs. Mama Hen
- Ice Cream Pie by Make Dinner Easy
- Lite Mango Coconut Ice Cream with Berry Ginger Topping by Sue’s Nutrition Buzz
- Stars and Stripes Pound Cake by Big Bear’s Wife
- Chocolate Lava Cake by Cositas Bonitas
- Mango Cardamom Cupcakes by Beetle’s Kitchen
- Watermelon Muffins by The Meltaways
- Mango Swirl Cheesecake by Baker Street
The recipes will be perfectly paired by Wine Everyday
- 2 Tbsp butter
- 3 cups mini marshmallows
- 3 cups cocoa rice crispy cereal
- Few drops of vanilla extract
- 1 pint peanut butter ice cream or vanilla ice cream with spoonfuls of peanut butter mixed in
- 12 mini peanut butter cups, unwrapped
- 1/2 Tbsp butter
- 1/3 cup semisweet chocolate chips
- 1 Tbsp peanut butter
- Grease a 12-cup muffin pan and set aside.
- For the base: In a medium saucepan, melt the butter. Add the marshmallows and stir constantly until melted. Remove from the heat and stir in the cereal. Add the vanilla.
- Spoon some of the cereal mixture into the muffin pan, filling all 12. Using pieces of parchment paper, press the cereal into place. Chill in the freezer for 15 minutes.
- For the filling: Remove the pan from the freezer and loosen each base. Leave them in the cups. Working with one at a time, place a small spoonful of ice cream into the middle and “glue” a peanut butter cup into place. Fill the cup with ice cream, covering the peanut butter cup. Repeat until all 12 are filled. If the ice cream gets too soft, chill both the ice cream and the pan for 15 minutes.
- For the topping: Place the pan into the freezer as you make the topping. Place butter, chocolate chips, and peanut butter into a bowl and microwave until melted. Heat in 20-30 second increments and stir. Place the chocolate into a plastic sandwich bag and squeeze it all down into one corner.
- Take the treats out of the freezer but leave them in the pan. Cut the corner in the plastic bag and top each treat with some chocolate. Freeze the treats for at least 2 hours before serving.
Source: Inspired by Cooking Club magazine