#1034 - Easy Ice Cream Bars

(by Shirley McNevich)

1 cup chopped pecans
1 cup Baker's angelflake coconut
2 1/2 cups Rice Krispies cereal
1 cup Domino's dark brown sugar (packed)
1/2 cup butter
1 quart premium vanilla ice cream (softened)

In a greased 9 x 13 cake pan add chopped pecans--sprinkle them evenly on the bottom. Sprinkle coconut evenly on top of the chopped pecans. Bake at 350 degrees for 5-10 minutes just to toast--stir once or twice while baking. Remove from oven and cool. Pour pecan/coconut mixture into a bowl. Add Rice Krispies to a large Ziploc bag--crush them using a rolling pin. Add crushed Rice Krispies to the pecan mixture--stir and set aside. In a saucepan over medium heat add brown sugar and butter--stir and bring to a boil. Cook for 1 minute once boiling. Remove from heat and pour hot sugar mixture over the Rice Krispie mixture--stir and coat. Press 1/2 of the Rice Krispie mixture into a greased 9" square pan. Let the crust cool to room temperature, then place the pan in the freezer for 1 hour. Place a piece of foil on top of remaining Rice Krispie mixture--set aside. After 1 hour, spread the vanilla ice cream on top of the frozen Rice Krispie crust. Place the pan back in the freezer for 1/2 hour or until firm. Remove pan from freezer and spread remaining Rice Krispie mixture on top of the ice cream evenly. Cover the pan with foil and freeze overnight. Cut into bars to serve.