M and M Crispy Creamy Bars are a delightful treat that brings together the rich flavors of chocolate and the crunch of crispy rice cereal. With a layer of velvety vanilla ice cream, the bars are perfect for parties or just a sweet snack at home. Get ready to enjoy a deliciously fun dessert experience.
For those looking to customize, feel free to swap in different types of chocolate candies or use a dairy-free ice cream to cater to dietary preferences. Just keep in mind that the texture might slightly change depending on the substitutions. Always check for allergies, especially with the M&M’s and the ice cream, to ensure everyone can indulge safely.
Brownies & Bars
M and M Crispy Creamy Bars Recipe
Ingredients
- 3/4 cup M&M’s plain chocolate candy
- 3/4 cup M&M’s peanut chocolate candy
- 1/4 cup oil
- 4 cups crispy rice cereal
- 1 quart vanilla ice cream, softened
- additional M&M’s plain chocolate candy, for topping
Instructions
- Line a 9×9 baking pan with foil and brush it with 1/4 cup oil or spray it with cooking spray.
- Chop up 3/4 cup of M&M’s plain chocolate candy and 3/4 cup of M&M’s peanut chocolate candy, then combine them with the oil in a large microwave-proof bowl.
- Microwave the mixture on high for about 1 minute or until the chocolate is melted, stirring halfway through to ensure it melts evenly.
- Add 4 cups of crispy rice cereal to the melted chocolate mix, tossing to coat all the cereal pieces evenly.
- Press half of the mixture firmly into the bottom of the prepared pan and freeze it for 10 minutes to set.
- Spread 1 quart of softened vanilla ice cream over the pressed mixture, smoothing it out evenly to cover the entire layer.
- Cover the ice cream layer with the remaining chocolate cereal mixture, pressing down gently to compact it.
- Top with additional M&M’s as desired for a colorful finish.
- Cover the pan and freeze overnight for the best results.
- About 5 minutes before serving, remove the foil from the edges and cut the chilled bars into 9 squares.
Part of our Brownie and Bar Recipes collection — Part 3 of 4:
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