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| 1 | cup semisweet chocolate chips (6 oz) | | 1/4 | cup butter or margarine | | 1 | tablespoon light corn syrup | | 1/2 | teaspoon vanilla | | 3 | cups Cheerios® cereal | | 1/4 | cup sliced almonds, chopped | | 1 | quart favorite ice cream | | 3/4 | cup favorite ice cream topping | | Small candies, candy sprinkles or maraschino cherries, if desired |
| 1. | Place paper baking cup in each of 12 regular-size muffin cups. In 2-quart saucepan, heat chocolate chips, butter, corn syrup and vanilla over low heat, stirring constantly, until chocolate chips are melted. Remove from heat. Stir in cereal and almonds until evenly coated. | | 2. | Spoon about 2 tablespoons cereal mixture in each paper baking cup. Press in bottom of each cup. Refrigerate about 1 hour or until firm. | | 3. | Remove and discard paper baking cups. Fill each with ice cream and top with topping. Sprinkle with candies. Serve immediately. |
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| Try these filled with frozen (thawed) whipped topping or sweetened whipped cream instead of the ice cream. |
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