Ice Cream Crunch Bars
Ingredients
The Crunch Layer
-
2 ½
cups
Rice Krispie Cereal
-
1
cup
chopped pecans
-
1 ½
cups
shredded sweetened coconut
-
¾
cup
brown sugar
-
8
tablespoons
real butter (1 stick, melted)
-
optional
a few shakes of cinnamon
The Ice Cream
-
½
gallon
vanilla ice cream (softened)
Instructions
- Preheat the oven to 300°F and line a 9x13 inch pan with foil or parchment paper.
- In the prepared pan, combine Rice Krispies, pecans, coconut, and brown sugar.
- Drizzle melted butter over the mixture and mix well, adding cinnamon if desired.
- Bake for about 30 minutes, stirring occasionally, until toasted and golden brown. Allow to cool completely.
- Remove half of the crispy mixture and set aside. Spread the remaining half evenly in the bottom of the pan.
- Spoon softened ice cream over the crispy layer and gently spread it without disturbing the bottom layer.
- Top with the reserved crispy mixture and gently press it into the ice cream.
- Cover the pan with plastic wrap or foil and chill until firm, preferably overnight.
- When ready to serve, lift the ice cream out of the pan using the foil or parchment and slice into squares.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
20mg
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