1/2 c. light corn syrup
1/2 c. peanut butter (creamy or crunchy)
4 c. Cocoa Krispies
1 pt. brick ice cream

Mix corn syrup thoroughly with peanut butter - add Cocoa Krispies and stir until well coated. Press mixture evenly and firmly into bottom of buttered 13 x 9 inch pan. Place in freezer or coldest part of refrigerator until firm. Cut into 12 - 3 inch squares and place a slice of ice cream between 2 squares. Cut each square into 2 bars. May be wrapped individually in aluminum foil and stored in freezer until needed. Yield: 12 ice cream bars (omit ice cream, cut into 1 inch pieces and serve as confection).