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Ingredients:

1 1/2 cups Rice Krispies® or Corn Chex, toasted 10 minutes at 350°
1/4 cup brown sugar
2 tablespoons margarine
1/4 cup crushed peanut
1/2 gallon vanilla ice cream, softened

Mix all ingredients, but the ice cream, together. Scoop ball of ice cream, roll in crumb mixture with a spoon. Put in box covered with waxed paper and freeze well.

Freezing overnight works well, but you can make these up to a week ahead as long as they are well covered to prevent odor absorption. Serve with hot fudge topping.

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