00 0 Reviews Brighten up a children’s party by serving these fun, edible flowers. 30 min Prep Time 4:30 Total Time 6 sandwiches Ingredients Flowers12 Blue Ribbon Sugar Cookies1 1/2 cups vanilla ice cream6 (4 1/2-inch) wooden freezer pop sticks6 small fresh strawberries, thinly slicedBase1 (11.3-ounce) box chocolate crispy rice cereal1/2 cup sugar1/2 cup corn syrup1/2 cup real semi-sweet chocolate chips1/2 cup peanut butter Directions Prepare Blue Ribbon Sugar Cookies as directed.Chill baking sheet 5 minutes in freezer.Scoop 6 (about 1/4 cup) ice cream portions onto chilled baking sheet. Return to freezer; freeze until ready to assemble sandwiches.Thaw ice cream portions 4-5 minutes at room temperature. Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down. Press cookies together gently. Smooth ice cream with knife, if necessary. Insert wooden pop stick into ice cream to create stem. Gently push wide end of strawberry slices into ice cream to create flower petals. Freeze 4 hours or until set. Line 9-inch round pan with parchment paper; set aside. Pour cereal into large bowl; set aside.Combine sugar and corn syrup in 1-quart saucepan. Cook over medium heat 3-5 minutes or until sugar is dissolved. Add chocolate chips and peanut butter; continue cooking, stirring constantly, 3-5 minutes or until melted and smooth. Pour over cereal in bowl; mix well. Press mixture into prepared pan; cool 15 minutes. Remove from pan to cooling rack; cool 15 minutes.Place base onto platter. Push flower ice cream sandwich stems into cereal mixture. Serve immediately. Recipe Tips Nutrition Facts (1 sandwich) Calories 720 Cholesterol 35mg Carbohydrates 119g Protein 10g Fat 26g Sodium 480mg Dietary Fiber 3g Your Name: Your Email: Your Friend's Email: Page Name:
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