10: 2-1/2 cups cocoa-flavored cereal
15: 1/3 cup light corn syrup
20: 2 tablespoons stick butter or margarine, melted
25: 3/4 cup chocolate-flavored syrup
30: 1/2 cup reduced fat chunky peanut butter
35: 1 quart or 2 pints vanilla ice cream
40: About 1 tablespoon 1% lowfat milk
45: Garnish: Chopped Peanuts

50: READ: Spray 12 regular-sized muffin cups with non-stick cooking spray.
55: READ: Mix cereal, corn syrup, and butter in a large bowl.
60: READ: Place about 1/4 cup into each muffin cup.
65: READ: With back of spoon, firmly press mixture into bottom and slightly up side of cups, leaving a indentation in center.
70: READ: Stir chocolate syrup and peanut butter in a medium bowl until blended.
75: READ: Spoon a scant tablespoon into each cup (reserve remaining mixture).
80: READ: Top with a scoop (about 1/3 cup ice cream.
85: READ: Cover with plastic wrap; freeze until firm.
90: READ: Run a small knife around each cup and lift onto a serving plate.
95: READ: Stir milk into reserved chocolate mixture to thin to a sauce consistency, adding a few more drops milk, if needed (see Note)
100: READ: Drizzle over ice cream and sprinkle with chopped peanuts.

105: REM: Serves 12
110: REM: At this point, filled cups can be individually wrapped and remaining sauce transferred to small freezer container
120: REM: Both can be frozen up to 1 month
125: REM: Bring sauce to room temperature before drizzling over ice cream.

150: TYPE: I've also found that if you microwave the sauce works better too.
160: TYPE: If you leave the cups in the freezer over 3 days the cereal starts to get kind of mushy too :/

200: REM: This is almost like Campbell's soup.. "MMmmm MMmmmm GOOD!!"