*Read my modifications in purple before making!!!
I learned after making these, there are some slight steps I would have changed...
2 1/2 cups Rice Krispie Cereal
1 cups chopped pecans
1 1/2 cups shredded sweetened coconut
3/4 cups brown sugar
optional: a few shakes of cinnamon
8 tablespoons real butter (1 stick), melted
1/2 gallon vanilla ice cream (or one "carton"), softened to the consistency of soft serve
Directions:
1. Preheat oven to 300 degrees. Line a 9×13 inch pan with foil, extending a little over the edges of pan. (Okay, I suggest USING PARCHMENT PAPER INSTEAD of foil. I would first spray the glass pan with cooking spray, and then lay the parchment on top, still extending a little over the edges of the pan. My FOIL stuck to glass pan after frozen and was not fun to pry off the finished bars.)
2. Place Rice Krispies, pecans, coconut, and brown sugar in another 9×13 inch pan, jelly roll pan, or baking sheet. Drizzle butter over mixture and combine well (a fork, or clean hands work well.) If desired, sprinkle in a few shakes of ground cinnamon and mix in. (I definitely used the cinnamon...yum.) Bake for about 30 minutes, stirring once or twice during cooking time. Remove from oven when toasted and golden brown and let mixture cool completely.
3. Remove half of crispy mixture and spread remaining half in an even layer on the bottom of the foil (parchment-lined) pan. (I pressed down lightly to make a firm base.) Gently spoon softened (soft-serve consistency) ice cream on top of mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. Spread ice cream out evenly and then top with remaining crisp mixture. Spread, then gently press top crisp into ice cream with hands. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil (or parchment paper) to completely remove ice cream from pan. Slice into squares and serve.
*www.ourbestbites.com