Granola fried Ice Cream With Red Cinnamon Sauce |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is from a Pillsbury Bake Off. I've put this here for safe keeping and hope to make it soon. Ingredients:
2 pints vanilla ice cream |
1 cup butter or 1 cup margarine |
1 (9 ounce) box nature valley cinnamon crunchy granola bars, crushed* (12 bars) |
1 cup finely chopped pecans |
1/2 cup sugar |
1/2 cup water |
1/2 cup red-hot candies (4 1/2 oz.) |
Directions:
1. Line plate or tray with waxed paper. Scoop ice cream into 8 (1/2-cup) balls onto waxed paper-lined plate or tray; place in freezer until hard, about 30 minutes.
2. Meanwhile, in 12-inch skillet, melt butter over medium heat. Add crushed granola bars and pecans; cook 3 to 5 minutes, stirring constantly, until deep golden brown and most of butter is absorbed (mixture will look foamy). Spread in 13x9-inch pan; cool completely, about 20 minutes.
3. Meanwhile, in 1-quart saucepan, heat all sauce ingredients over medium-high heat, just until mixture boils, stirring constantly. Reduce heat to medium-low; simmer 4 to 5 minutes or until candies melt, stirring frequently. Remove from heat. Pour sauce into glass measuring cup. Cool 10 minutes.
4. Working quickly, remove 1 ice cream ball at a time from freezer; roll ball in crumb mixture, pressing mixture into ball until completely covered. Return to freezer until ready to serve.
5. To serve, spoon 1 tablespoon cooled sauce onto each dessert plate. Place coated ice cream balls over sauce. Drizzle each with 1 tablespoon sauce, letting some run down sides (reheat sauce slightly if too thick to drizzle). Serve immediately.
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