Frozen Peanut Butter Cups

By cheeserohan

Ingredients

• 1/2 cup plus 2 Tablespoons light corn syrup, divided
• 1/2 cup plus 1 Tablespoon creamy peanut butter, divided
• 3 cups corn flakes cereal
• 3 cups vanilla ice cream
• 3 Tablespoons salted peanuts, chopped
• 1/2 teaspoon unsalted butter, melted
• 1/3 cup semisweet chocolate chips

Details

Servings 12

Preparation

Step 1

1. Spray bottom of 12 muffin cups with cooking spray. Microwave 1/2 cup of the corn syrup in medium microwave-safe bowl 1 minute or until syrup is hot but not bubbling. Whisk in 1/4 cup of the peanut butter. Vigorously stir in cereal to break up flakes. With back of spoon or lightly buttered fingers, press into bottom of muffin cups.

2. Stir 1/4 cup of the peanut butter and remaining 2 Tablespoons corn syrup in small bowl.

3. Spoon 2 Tablespoons of the ice cream in each muffin cup, pressing down with spoon or measuring cup. Place about 1/2 Tablespoon of the peanut butter mixture in center of each cup; top each with 2 Tablespoons ice cream, smoothing to cover peanut butter. Sprinkle with peanuts. Place in freezer while preparing glaze.

4. Microwave butter, chocolate chips and remaining 1 Tablespoon peanut butter in small microwave-safe bowl 40 to 60 seconds, stirring until melted and smooth. (if necessary, keep heating mixture in 10-second increments until smooth.) Spoon into small resealable plastic bag; snip off small corner.

5. Drizzle glaze over each peanut butter cup. Freeze 2 hours or overnight, until firm.

6. Place in refrigerator 5 minutes before serving to soften slightly. Gently run knife around edge of each cup to loosen cereal base.