1 1/2 c. corn or rice chex cereal, crushed to 1/2 c.
1/4 c. firmly packed brown sugar
2 tbsp. butter, melted
1/4 c. chopped cocktail peanuts
1 qt. vanilla ice cream
Chocolate sauce

Toast chex crumbs in shallow baking pan in 350 degree oven for 10 minutes. Cool.

Combine chex crumbs and brown sugar. Add butter, mix thoroughly. Mix in chopped peanuts. With ice cream scoop, shape balls of vanilla ice cream. Quickly roll in chex mixture, patting crumbs onto balls. Return to freezer. To serve, top with chocolate sauce. Makes 6 ice cream balls.