Categories: frozen dessert

Ingredients

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

Directions

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 Tbsp. corn syrup in small bowl.
3. Spoon 2 Tbsp. of the ice cream in each muffin cup, pressing down with spoon or measuring cup. Place about 1/2 Tbsp. of the peanut butter mixture in center of each cup; top each with 2 Tbsp. ice cream, smoothing to cover peanut butter. Sprinkle with peanuts. Place in freezer while preparing glaze.
4. Microwave butter, chocolate chips and remaining 1 Tbsp. 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.

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