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ROLO® Peanut Butter Crunchy Ice Cream Bars

Serve a crowd with ease by dishing up this twist on a classic Mexican ice cream dessert.
Prep time:
Cook time:
Total time:
Servings: 9
Skill level: Beginner

What you need

4 pkg (68 g each) ROLO® Peanut Butter
1/2 cup (125 ml) butter
3 cups (750 ml) crushed cornflakes
3/4 cup (175 ml) sugar
1 container (1.89 L) vanilla ice cream, softened
1 container (500 ml) frozen whipped topping, thawed
3/4 tsp (4 ml) ground cinnamon
3 tbsp (45 ml) chocolate sauce
3 tbsp (45 ml) caramel sauce

How to prepare


Melt butter in large non-stick skillet over medium heat. Add cornflakes and sugar; cook, stirring constantly, for 3 to 5 minutes or until golden and crisp. Cool completely.

Press half of cornflake mixture into a greased 9-inch (2.5 L) square baking pan. Fold together ice cream, whipped topping, cinnamon and 3 packages ROLO® Peanut Butter in large bowl; spread in an even layer over crust. Sprinkle remaining cornflake mixture over ice cream layer.

Drizzle with chocolate sauce and caramel sauce. Scatter remaining package of ROLO® Peanut Butter overtop.

Freeze for 4 hours or until firm. (Make ahead: Freeze up to 3 days.) Let stand at room temperature for 15 to 30 minutes before serving.



For easy slicing, before each cut dip knife in hot water for 10 seconds and wipe dry with clean kitchen towel.


To yield 3 cups (750 mL) crushed cornflakes, start with 4 cups (1 L) cereal. Place in re-sealable plastic bag and smash with a small heavy-bottom saucepan until coarse crumb consistency.