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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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The crunchy,buttery coating goes with almost any flavor ice cream-experiment to find your favorite combo. From Ladies Home Journal. Ingredients:
4c crisp rice cereal |
1/2c toffee bits |
1c unsalted peanuts |
3/4c sweetened shredded coconut |
1/2c unsalted butter |
3/4c lt. brown sugar |
1/2 tsp salt |
1/2c lt. corn syrup |
4 pt.s ice cream(any flavor) |
Directions:
1. Line 9x13 baking pan with parchment,leaving parchment hangin over 2 edges.
2. Mix cereal,toffee in large bowl,set aside. Coarse chop peanuts and coconut in processor and add to bowl.
3. In saucepan,combine butter,sugar,salt and corn syrup,bring to boil. Boil 3 mins,combine with dry ingredients and toss to coat evenly. Press half the mixture into pan and freeze till cold,about 10 mins
4. Spread softened ice cream evenly over cereal layer and freeze till firm,about 1 hour. Remove and quickly top with remaining cereal mixture,then refreeze. Lift out of pan using parchment overhang. Cut into 11/2 by 3 bars and serve
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