-
1
Prepare Blue Ribbon Sugar Cookies as directed.
-
2
Chill baking sheet 5 minutes in freezer.
-
3
Scoop 6 (about 1/4 cup) ice cream portions onto chilled baking sheet.
-
4
Return to freezer; freeze until ready to assemble sandwiches.
-
5
Thaw ice cream portions 4-5 minutes at room temperature.
-
6
Place 1 portion onto bottom-side of 1 cookie; top with another cookie, bottom-side down.
-
7
Press cookies together gently.
-
8
Smooth ice cream with knife, if necessary.
-
9
Insert wooden pop stick into ice cream to create stem.
-
10
Gently push wide end of strawberry slices into ice cream to create flower petals.
-
11
Freeze 4 hours or until set.
-
12
Line 9-inch round pan with parchment paper; set aside.
-
13
Pour cereal into large bowl; set aside.
-
14
Combine sugar and corn syrup in 1-quart saucepan.
-
15
Cook over medium heat 3-5 minutes or until sugar is dissolved.
-
16
Add chocolate chips and peanut butter; continue cooking, stirring constantly, 3-5 minutes or until melted and smooth.
-
17
Pour over cereal in bowl; mix well.
-
18
Press mixture into prepared pan; cool 15 minutes.
-
19
Remove from pan to cooling rack; cool 15 minutes.
-
20
Place base onto platter.
-
21
Push flower ice cream sandwich stems into cereal mixture.
-
22
Serve immediately.
