RiceKrispies® Tin Roof Pie
18 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 337 |
| pro | 5 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 41 g |
| fibre | 2 g |
| chol | 38 mg |
| sodium | 176 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 11 |
| vit A | 10 |
| folate | 8 |
Ingredients
- 1/3 cup corn syrup
- 1/3 cup peanut butter
- 1/3 cup chocolate chips
- 2 tbsp butter
- 2 cups Rice Krispies® cereal
- 2-1/3 cups vanilla ice cream, softened
- 1/4 cup chopped unsalted peanuts
- Chocolate Sauce:
- 1/3 cup whipping cream
- 1/3 cup chocolate chips
- 2 tbsp corn syrup
Preparation
In saucepan over medium heat, melt together corn syrup, peanut butter, chocolate chips and butter, stirring. Remove from heat. Stir in Rice Krispies®.
Press evenly over bottom and up sides of greased 9-inch (23 cm) pie plate. Let cool. Spread with ice cream. Cover and freeze until firm, about 1 hour.
Chocolate Sauce: In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted.
To serve, cut pie into wedges. Spoon sauce over top. Sprinkle with peanuts.
Press evenly over bottom and up sides of greased 9-inch (23 cm) pie plate. Let cool. Spread with ice cream. Cover and freeze until firm, about 1 hour.
Chocolate Sauce: In saucepan over medium heat, heat together cream, chocolate chips and corn syrup, stirring constantly, until melted.
To serve, cut pie into wedges. Spoon sauce over top. Sprinkle with peanuts.
Additional information : ® Trademark of Kellogg Company used under licence by Kellogg Canada Inc.
- Keywords : Dessert; Simmer; Chocolate; Refrigerate/Chill; Peanuts;
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