Cook and stir chocolate pieces and peanut butter over low heat till melted. Remove from heat; stir in rice cereal. Press 1/4 of the cereal mixture onto bottom and about halfway up sides of 4 buttered 6-ounce custard cups. Place cups in freezer about 10 minutes or till firm. Dip bottoms of custard cups in hot water for 5 1010 seconds; carefully remove each chocolate shell. Fill each shell with a scoop of ice cream.
desserts' Posted on Genie Food & Wine Rt by Cathy Svitek