In a food processor, crush cereal until crumbs form. Add melted butter until cereal binds together. Spread half of the mixture into the bottom of an 8-by-8 inch metal baking pan and press down with the palm of your hand. Place in freezer for 1 hour.
Scoop mint chip ice cream into a microwaveable bowl. Microwave in 15-second intervals only until ice cream is spreadable, stirring between each interval.
Remove crust pan from freezer and gently spread mint chip ice cream until ice cream meets each edge. When spreading ice cream, touch only the ice cream and not cereal layer.
Drizzle chocolate syrup on top of mint chip ice cream layer until covered. Place pan level in freezer to harden, approximately 2 hours.
Scoop coffee ice cream into a microwaveable bowl, microwave in 15-second intervals, then spread coffee ice cream on top of the hardened chocolate layer. Sprinkle remaining cereal mixture on top, gently patting down with the palm of your hand.
Place in freezer overnight.
To serve, remove from freezer and allow to stand a few minutes. Warm a paring knife blade under warm water. Gently cut ice cream sandwich bars into desired size of servings. Use a spatula to remove and serve portions immediately.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.