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1 cup pecans, chopped
1 cup coconut flakes
2-1/2 cups crispy rice cereal, crushed
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1 quart vanilla ice cream, softened
Bake pecans and coconut in shallow pans at 350 degrees F., stirring occasionally, 5 to 10 minutes or until toasted. Combine pecans, coconut, and crushed cereal in a medium bowl. Bring sugar and butter to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Pour over cereal mixture, stirring until coated. Press half of cereal mixture into a 9-inch square pan lined with plastic wrap; freeze until firm. Spread with ice cream; press remaining cereal mixture over ice cream. Cover and freeze 8 hours or until firm. Cut into bars. Yield 16 servings.
1 cup coconut flakes
2-1/2 cups crispy rice cereal, crushed
1 cup firmly packed light brown sugar
1/2 cup butter or margarine
1 quart vanilla ice cream, softened
Bake pecans and coconut in shallow pans at 350 degrees F., stirring occasionally, 5 to 10 minutes or until toasted. Combine pecans, coconut, and crushed cereal in a medium bowl. Bring sugar and butter to a boil in a small saucepan over medium heat, stirring constantly; boil, stirring constantly, 1 minute. Pour over cereal mixture, stirring until coated. Press half of cereal mixture into a 9-inch square pan lined with plastic wrap; freeze until firm. Spread with ice cream; press remaining cereal mixture over ice cream. Cover and freeze 8 hours or until firm. Cut into bars. Yield 16 servings.
