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1/4 c. sugar 1/2 c. corn syrup
2 T. butter 1 t. vanilla
3 c. Rice Krispies 1 pint brick ice cream
1. Combine sugar, syrup and butter in 2 qt. saucepan. Cook over low heat, stirring occasionally, until mixture begins to bubble. Remove from heat; stir in vanilla. Add Rice Krispies and stir until well coated.
2. Press mixture evenly and firmly in buttered 13×9 inch pan. Set in cool place to harden.
3. Cut into 24 3×1 1/2 inch bars; place a half slice of ice cream between each tow pars, pressing gently together. Serve at once or wrap in aluminum foil and store in freezer until needed. Yield: 12 3×1 1/2 inch Bars.