It's crunch-time with this cool and crispy confection.
Makes 8 servings. • 8 rice cereal marshmallow treat squares (see tip) • 8 scoops [TopBrandName] NESTLÉ® BUTTERFINGER® ice cream • 8 pop or craft sticks • 1 cup semi-sweet or milk chocolate chips • 1 tablespoon vegetable oil • assorted colored cake decorations or cookie crumbs
Cover a cookie tray with plastic wrap. Place in freezer. With a sharp knife, cut each treat in half to make 16, 1/2-inch thick rectangles.
Working one at a time, place a small scoop of ice cream onto a treat. With a table knife, flatten and spread ice cream to edge. Press another treat on top. Insert a pop stick. Place on prepared tray and freeze until ice cream is firm. Repeat to make 8.
Dipping and Decorating
Place chocolate and vegetable oil in a 1-cup glass measuring cup or deep narrow bowl. Heat in microwave oven on medium power (50%) for 2-3 minutes. Stir until melted and smooth.
Dip about 1/3 of the treat into chocolate, allowing excess to drip off. Quickly sprinkle with decorations before chocolate hardens. Place on tray and freeze. Continue to dip and decorate one at a time. Serve, or place each in a ziptop plastic bag and store in freezer for an after-school-snack.
Fun Tip: Use packaged .78 oz rice cereal marshmallow treats, or prepare treats as directed on cereal box. Cut homemade treats into 2x3-inch pieces; refrigerate until cold. Slice in half as directed above and refrigerate until filling. *Pop sticks can be purchased at craft stores. *Fill and freeze the ice cream treats. Set out a selection of decorations. Have an adult do the chocolate dip and the kids quickly sprinkle their choice of decoration.